Ingredients
Units
Scale
- 5 cups all-purpose flour + extra for dusting and kneading
- 1/2 cup golden brown sugar, packed
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/2 teaspoon sea salt
- 1 cup unsalted butter, chilled and cubed
- 2 eggs
- 1 1/4 cups applesauce
- 1 cup apples, peeled, cored and diced
- 2 teaspoons ground cinnamon
- 2 tablespoons golden brown sugar
- 1/2 cup buttermilk
- 1 cup powdered sugar, sifted
- 1/4 cup milk
Instructions
- Preheat oven to 400F. Line a baking sheet with parchment paper or a silpat.
- In a large mixing bowl, combine 4 1/2 cups flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, allspice, and sea salt.
- Add the cubed butter, and using either a pastry blender, two forks or a food processor, cut the butter into the mixture until it resembles coarse crumbs.
- Meanwhile, in a small mixing bowl, mix together the diced apples and 1 tablespoon ground cinnamon until fully coated. Chill in fridge.
- In a medium mixing bowl, whisk together eggs, applesauce, and buttermilk. Add apple mixture and stir until combined.
- Stir egg and mixture into dry ingredients until just moistened.
- Dust your kneading surface (cutting board, etc.) with extra flour.
- Turn the dough onto the floured surface and knead until it comes together. If it is still too wet, sprinkle 1 tablespoon of flour on it at a time and knead in.
- Divide the dough in half. Pat each half into a round. Cut about 8 to 10 wedges, and place them on the prepared baking sheet, at least 2 inches apart. If the dough is warm, chill in fridge before baking for around 10 minutes.
- Bake for 15-20 minutes or until lightly golden. Scone should bounce back when touched.
- Cool on a wire rack for 10 minutes.
- While cooling, whisk together the powdered sugar and milk in a small bowl until smooth.
- Drizzle glaze over fresh scones and serve.
- Prep Time: 30 mins
- Cook Time: 20 mins