Apple cinnamon chip scones: I love fall, The vibrant color, crisp and bright sunny days, the smell of a wood fire. Then there are all my favorite seasonal flavors. Apples, pumpkin spice, nut bread, and cranberries. I can’t wait for the weather to develop enough of a chill that I can turn on my oven and start baking all the goodies that represent Fall.
Apples and Pumpkins are synonymous with Fall. I have a hard time deciding which one I want to start baking with first. This year it is apples, as the pumpkins struggled after I planted them, and I want to give them a few more weeks before I picked them.
I have many delicious apple recipes, it is hard to decide which one to make. However, the cinnamon chips I discovered the other day gave me an idea. Apples and cinnamon, a perfect combination for some Fresh Apple Cinnamon Chip Scones.
Special Ingredients: If you don’t have boiled cider, cinnamon chips, and sparkling sugar you can still make these scones. Substitute heavy cream for the boiled cider. Butterscotch chips for the cinnamon chips and add an extra teaspoon of cinnamon. Use regular sugar in place of the sparkling sugar. However, I highly recommend you go to “Shop my Pantry” page and order these ingredients. If you order today, you can have them in 2 days. The boiled cider is great in apple pie, apple crisp, baked apples or anything apple that you want to make. The cinnamon chips are yummy in scones, muffins, and fruit or nut breads. You will be delighted that you added these items to your pantry.
Yup, that’s them. Can’t you almost smell them? These are fresh from the oven, still warm. I can’t wait to try one. (mouth full of scone) WHOA, these are great!!! They don’t even have the caramel glaze yet,
Does it matter what kind of apples you use? You want to use fresh-picked, organic, locally grown apples whenever possible. The variety doesn’t matter. Are you a; I only like tart apples in my baked goods person, or do you prefer sweeter apples? Either way, you will need 1 or 2 apples (depending on size), enough to make a cup of peeled and grated apples.
What is Boiled Cider? Boiled cider, the secret apple flavor multiplier. Boiled cider is apple cider that has been concentrated by boiling until it is thick and syrupy. Click here or shop my pantry to get some. It is a must-have for all apple recipes.
Here is how you make the scones: The key to a soft, moist, but still flaky scone is how you mix in the butter and proper measuring of the flour. If you don’t have a kitchen scale, watch my video in the recipe for how to accurately measure flour without a scale. If you have a kitchen scale (recommended), a cup of flour should weigh 4.25ounces or 120 grams.
The butter loves it chilly. Cut the butter into cubes about 1/2 inch diameter. Keep the cubes chilled in the fridge until you are ready for them. Add the chilled butter to the flour and mix it in with your fingers or a pastry blender. There should still be chunks of butter visible. Add the rest of the dry ingredients to your mixing bowl and whisk them into the flour.
Combine the eggs, vanilla, and boiled cider. Add the coarsely grated apples and egg mixture to the dry ingredients. Make sure your apples are coarsely grated or the dough will be very sticky. Gently mix with a fork until the dry ingredients are just moistened.
Gently pat the dough into an 10-inch circle. Cut the circle into 8 triangles. The dough will be very soft and you may need to add a little additional flour to keep it from sticking to the board and your hands. I use a triangle shaped spatula to transfer the scones onto the parchment lined baking sheet. Bake at 375 degrees, until browned. (about 12 minutes)
Favorite part of the recipe! EAT the apple cinnamon chip scones warm with some butter. Want to dress them up and impress the breakfast gang? Add my Apple pie spice, salted caramel, boiled cider glaze. Yes, it is as good as it sounds!
Check out my pantry for the best-ever salted-caramel-sugar-crunchies. So Yum on a latte, and on all things caramel. Looking for another Fall breakfast treat? Check out my Sticky Buns and Pumpkin Cranberry Muffins.
Pop on over to my social media sites where you’ll find exclusive Doctor Jo’s pictures of what’s new in my gardens. Also, what new recipes I’m creating in my kitchen. I love your comments. So let me know what you think in the Leave a Reply section at the end of this blog. Please leave your first name at the end of your comment so I can reply to you by name.
- baking sheet, parchment paper
- 1½ cups flour pastry* or all-purpose 6.4 ounces
- 2 tsp. baking powder
- 2 Tbsp. brown sugar
- ¼ tsp. salt
- 4 Tbsp. butter cold and cut into small pieces
- 1 egg beaten
- 2 tbsp apple cider use boiled cider*
- ½ tsp. vanilla extract
- ½ cup apples coarsely grated or chopped into small pieces about the size of a chocolate chip.
- 3/4 cup cinnamon chips Hersheys *
- 1 tbsp sugar sparkling*
Caramel/boiled cider glaze (optional)
- 2/3 cup powdered sugar
- 1 Tbsp caramel sauce*
- 2 tsp Boiled Apple cider Use enough boiled cider to thin the glaze to a consistency that will drizzle over the scones
- 1/4 tsp sea salt optional
- To change the number of serving: hover the mouse over the number of servings, a slider will pop up. The slider can be adjusted up or down. This will automatically recalculate and adjust the amount of each ingredient for you.
- Preheat oven to 375°, peel and coarsely grate the apples and set aside.
- See the video below on how to accurately measure flour without a scale.
- Add the flour to a mixing bowl. Cut the butter into the flour using your hands or a pastry mixer. The flour should have coarse pieces of butter visible still.
- Add the rest of the dry ingredients to the bowl and stir to combine.
- Wisk the egg and boiled apple cider together, add to the dry ingredients. Add the grated apples.
- Use a fork to combine all the ingredients. Mix until the dry ingredients are just moistened. Don't overmix or the scones will be tough and dry.
- Let the dough rest for 5 minutes.
- Turn dough out on a lightly floured surface and gently shape the dough into an 10-inch disc. The dough is a soft somewhat sticky dough so add a little extra flour if needed to keep it from sticking.
- Cut the disc into 8 pie-shaped pieces. Place the pieces on a parchment-lined or greased baking sheet.
- Bake for 12 - 14 minutes at 375° Edges should be browned and center of the scone done.
Carmel/boiled cider glaze (optional but delicious)
- mix together the glaze ingredients and thin with enough boiled cider to a good consistency for drizzling over the scones.
- Glaze the scones and sprinkle with the salted caramel sugar.
- A powdered sugar glaze made with heavy cream and a little vanilla works well also.