D’laur’s Apple Cinnamon Scones
Note : Key to good scones, biscuits and pie doughs: Be careful to not over-handle the dough! Unlike doughs made with yeast, these are made with baking powder and require little to NO kneading.
Okay, so now that we have that covered, go out there and get your hands buttery!
Ingredients
2 ½ c cake flour
1 tsp pure vanilla extract ( or 15g sucre vanille)
2 1/8 tsp baking powder (11 g levure chimique)
1/3c sugar
1/3 cup (75 g) cold butter (I used salted, but non-salted works too with an addition of 1/4tsp, 2.5g salt)
1 small golden apple, peeled, cored and sliced into small pieces
1 lemon, squeezed ; 1 Tbsp juice
2 eggs, lightly beaten
2/3 c crème fraiche, heavy cream, or sour cream
1tsp cinnamon and 2 Tbsp sugar for topping
Preheat oven to 375°F (190°C). Place rack in the middle of the oven. Butter and flour round biscuit pan.
Toss apple pieces with lemon to juice and set aside.
Blend flour, sugar, baking powder, (and salt). Cut butter into small pieces and cut into four mixture with 2 knives, a pastry cutter, or my preferable method, with your hands! Stir in apple pieces.
In another bowl, combine cream, beaten eggs and vanilla (if using extract). Set aside approx 2-3 tbsp of mixture for topping, then add the rest to the flour mixture. Stir just until combined. Do not over mix! Pat dough together just until a ball forms. Divide dough into 8 round balls and place in pan, again, be careful to not over-handle each portion. Don’t worry about perfection here, it’s all about the taste and flakiness in the end!
Top each scone with remaining cream and egg mixture and cinnamon/sugar mixture.
Bake 15-20 min. But check after 15min, perhaps they might be done! No? Thought so, why not go dance around your kitchen for the next 5 min? That’s right. Turn up that music, break a move and breath in those sugary fumes…
Don’t get too distracted there! Pop those scones out!
Cool in pan. But why wait? Burn your tongue, it’s worth it! Bon Appetite!
