Apple Butter Scones Food

APPLE BUTTER SCONES

Steps:

• Heat oven to 425°F. In large bowl, mix flour, baking powder and brown sugar. Stir in 1/4 cup butter, the eggs, whipping cream and apple butter until soft dough forms.
• On lightly floured surface, pat dough into 8-inch round, about 3/4 inch thick. Brush with 1 teaspoon butter; sprinkle with cinnamon-sugar. Cut into 8 wedges. On ungreased cookie sheet, place wedges 1 inch apart.
• Bake 10 to 15 minutes or until golden brown. Remove from cookie sheet to cooling rack.

APPLE CINNAMON SCONES

Steps:

• Preheat the oven to 400 degrees F (204 degrees C), with racks in the upper and lower thirds. Line two baking sheets with parchment paper.
• In a large bowl, whisk together the flour, granulated sugar, baking powder, cinnamon and salt. Add the butter and toss to coat the cubes with flour. Cut the butter into the flour by rubbing it between your forefingers and thumbs until the butter pieces are between the size of peas and walnut halves. Add the chopped apples and toss gently to combine.
• Make a well in the center of the dry ingredients and pour in the cream. Toss the mixture with your fingers to combine, then knead gently to ensure everything is evenly moistened.
• Scoop 1/4-cup mounds of the dough onto the prepared baking sheets (I do this by hand because I like them to look craggy, but you can use a No. 16 (1/4-cup scoop)), leaving at least 1 1/2 inches between them. Brush the tops of the scones with the egg wash and sprinkle generously with turbinado sugar.
• Bake the scones, switching the sheets from front to back and top to bottom at the halfway mark, for 20 to 22 minutes, until the tops and edges are golden brown. The scones can be served warm or at room temperature.

APPLE SCONES

Steps:

• Preheat oven to 425 degrees.
• Measure flour, sugar, b. powder, soda, and salt into large bowl. Cut in butter until crumbly.
• Add apple and milk. Stir to form soft dough.
• Turn out onto lightly floured board; knead gently 8 to 10 times. Pat into two 6-inch circles. Place on greased baking sheet.
• Brush tops with milk; sprinkle with sugar and cinnamon. Score each top into six pie-shaped wedges.
• Bake for 15 minutes or until browned and risen. Serve with warm butter and marmalade.
• Optional: Add 1/2 cup currants to batter.

APPLE SCONES

Steps:

• Measure flour, sugar, baking powder, soda, and salt into a large bowl. Cut in butter or margarine until crumbly. Add shredded apple and milk. Stir to form a soft dough.
• Turn dough out onto a lightly floured surface. Knead gently 8 to 10 times. Pat into two 6-inch circles. Place on greased baking sheet. Brush tops with milk, and sprinkle with sugar and cinnamon. Score each into 6 pie-shaped wedges.
• Bake at 425 degrees F (220 degrees C) for 15 minutes, or until browned and risen. Serve warm with butter.

APPLE BUTTERMILK SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a cookie sheet with parchment paper.
• Whisk together flour, brown sugar, baking powder, cinnamon, and salt in a large bowl.
• Quickly shred butter into the flour mixture. Using a fork, gently work butter into the flour until it is the consistency of coarse crumbs.
• Whisk buttermilk and egg together in a small bowl and pour over the flour mixture. Use a spatula to combine until just moist. Gently fold in chopped apples, using your hands if necessary, until it just comes together. Do not over mix the dough.
• Turn dough out onto a lightly floured surface, divide in half, and pat each half into a 5-inch circle. Using a bench scraper or knife coated with cooking spray, cut into 6 wedges. Place wedges, not touching, on the prepared cookie sheet
• Bake in the preheated oven until light golden brown, about 15 minutes. Transfer to a wire rack to cool, about 30 minutes.
• Whisk confectioners' sugar, maple syrup, and cinnamon together until a smooth glaze forms. Drizzle over scones and garnish with grated nutmeg.