Cinnamon Apple Scones Recipe

All-purpose flour: The base of the scone dough, providing structure and texture.

Sugar: Adds sweetness to the scones.

Baking powder: Helps the scones rise and become fluffy.

Salt: Enhances the overall flavor.

Ground cinnamon: Adds a warm, spicy flavor that complements the apple.

Cold unsalted butter: Creates a flaky texture by incorporating pockets of fat into the dough.

Diced apple: Adds moisture and a fresh, fruity flavor.

Milk: Binds the ingredients together and adds moisture.

Vanilla extract: Enhances the sweetness and adds depth of flavor.

When cutting in the cold butter for your scones, make sure to use a pastry cutter or two knives to achieve a coarse crumb texture. This ensures that the butter remains in small, solid pieces, which will create a flaky texture when baked. If the butter starts to soften, you can place the mixture in the refrigerator for a few minutes to firm it up before continuing.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the scones slightly denser.

• sugar - Substitute with honey: Honey provides a natural sweetness and adds moisture to the scones.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder needed.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and may add a slightly different flavor profile.

• ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice includes cinnamon along with other spices like nutmeg and cloves, adding a more complex flavor.

• cold unsalted butter - Substitute with coconut oil: Coconut oil can be used in the same quantity and will add a subtle coconut flavor.

• diced apple - Substitute with diced pear: Pears have a similar texture and sweetness, making them a good alternative to apples.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in baking.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor to the scones.

• To keep your cinnamon apple scones fresh, store them in an airtight container at room temperature. They will stay delicious for up to 2 days.
• For longer storage, place the scones in the refrigerator. This will extend their freshness to about 5 days.
• If you want to enjoy these scones later, freezing is a great option. First, let them cool completely on a wire rack.
• Once cooled, wrap each scone individually in plastic wrap. This helps to prevent freezer burn and keeps them tasting fresh.
• After wrapping, place the scones in a resealable freezer bag or an airtight container. Label with the date so you can keep track of their freshness.
• When you're ready to enjoy a frozen scone, simply remove it from the freezer and let it thaw at room temperature for about an hour.
• For a freshly baked taste, reheat the thawed scones in a preheated oven at 350°F (175°C) for about 5-10 minutes. This will revive their delightful texture and aroma.
• If you're in a hurry, you can also use a microwave. Heat the scone on a microwave-safe plate for about 20-30 seconds, but be cautious as microwaving can sometimes make them a bit chewy.
• To add an extra touch of indulgence, consider drizzling a bit of glaze or honey over the warmed scones before serving.

• Preheat your oven to 350°F (175°C). Place the scones on a baking sheet lined with parchment paper. Warm them for about 10 minutes or until they are heated through and slightly crispy on the outside.

• For a quicker method, use a microwave. Place a scone on a microwave-safe plate and cover it with a damp paper towel. Heat on medium power for 20-30 seconds. This will keep the scone moist while reheating.

• If you have an air fryer, preheat it to 320°F (160°C). Place the scones in the basket and heat for 3-4 minutes. This method will give you a nice, crispy exterior.

• To reheat on the stovetop, use a skillet over medium-low heat. Place the scones in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, checking frequently to avoid burning.

• For a toaster oven, preheat to 350°F (175°C). Place the scones directly on the rack or on a small baking sheet. Heat for 5-7 minutes or until warmed through and slightly crispy.

• Oven: Used to bake the scones at the specified temperature of 400°F (200°C).

• Baking sheet: A flat sheet used to place the scones on for baking.

• Parchment paper: Lined on the baking sheet to prevent the scones from sticking.

• Large mixing bowl: Used to combine the dry ingredients like flour, sugar, baking powder, salt, and cinnamon.

• Pastry cutter: Used to cut in the cold butter until the mixture resembles coarse crumbs.

• Small bowl: Used to whisk together the milk and vanilla extract.

• Whisk: Used to mix the milk and vanilla extract together.

• Knife: Used to dice the apple into small pieces.

• Measuring cups: Used to measure out the ingredients like flour, sugar, and milk.

• Measuring spoons: Used to measure out smaller quantities of ingredients like baking powder, salt, and vanilla extract.

• Floured surface: A surface dusted with flour to prevent the dough from sticking while kneading.

• Rolling pin: Optional, but can be used to pat the dough into a circle about 1 inch thick.

• Knife or dough cutter: Used to cut the dough into 8 wedges.

• Wire rack: Used to cool the scones after baking.

Prepare ingredients in advance: Dice the apple and cube the butter ahead of time to streamline the process.

Use a food processor: Quickly combine the flour, sugar, baking powder, salt, and cinnamon with the butter using a food processor to save time.

Pre-measure dry ingredients: Measure out the flour, sugar, baking powder, salt, and cinnamon into a bowl the night before.

Use parchment paper: Line your baking sheet with parchment paper in advance to avoid last-minute prep.

Make a double batch: Prepare extra scones and freeze the unbaked wedges for a quick bake later.