Cinnamon apple is great all year round, and so are scones. These make my hands especially messy, but don’t be afraid of the wet batter, just flour the outside of each scone well. Oh, and make sure the ingredients are cold when you start!
Total time: 45 mins. Makes 8 scones.
Materials: 2 mixing bowls; measuring vessels; well-floured cutting board and knife; sheet pan. Missing materials or ingredients? Look here.
Ingredients (Substitutions):
- 1 ⅓ cups all purpose flour
- 1 cup oat flour
- Spices: 1 tsp cinnamon, ¼ tsp cardamom, ¼ tsp nutmeg, ¼ tsp ginger, ⅛ tsp cloves
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ stick butter
- 12 tbsp (¾ cup or 7.2 oz) apple sauce
- ½ cup yogurt
- 1 egg
- Chopped apple or pear
- Maple Tahini Glaze
Instructions:
- Preheat oven to 350˚F, flour a cutting board, and flour a baking sheet.
- In one mixing bowl, combine 12 tbsp apple sauce, ½ cup yogurt, 1 egg, and chopped apple or pear.
- In another mixing bowl, combine 1 ⅓ cups all purpose flour, 1 cup oat flour, spices (1 tsp cinnamon, ¼ tsp cardamom, ¼ tsp nutmeg, ¼ tsp ginger, ⅛ tsp cloves), 1 ½ tsp baking powder, and ½ tsp baking soda.
- Cube a cold ½ stick butter and use your fingertips to mix it into the flour until the butter chunks are pebble-sized.
- Add the wet batter to the flour and butter mixture and combine.
- Scoop the (somewhat wet) batter onto the cutting board into a log shape. Lightly coat by sprinkling flour. Using a floured knife, cut the log into triangles and transfer the scones to the baking sheet.
- Bake at 350˚F for ~30 minutes until the scones are browned. Meanwhile, prepare the Maple Tahini Glaze. Glaze the scones when they come out!
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