by Tiffany Ludwig
Apples make the most delicious baked treats! They’re nutritious, flavorful and abundant. When they’re baked they take on a pillow-y softness. These scones are made with shredded apples, which allows the apples to really integrate with the scone. The apple cider gives it a very full apple flavor. Be sure to add the honey glaze – there’s nothing more festive than apples and honey! Enjoy.
2 ½ cups flour
¼ cup brown sugar
½ teaspoon salt
1 tablespoon baking powder
½ teaspoon cinnamon
¼ teaspoon nutmeg
1/8 teaspoon cardamom
1/8 teaspoon allspice
8 tablespoons cold butter (1 stick)
1 ½ cups shredded, pealed apples (3-5 apples)
1 teaspoon vanilla extract
1/3 cup fresh apple cider
½ teaspoon cinnamon
¼ cup honey for drizzling
Mix together all dry ingredients (flour, brown sugar, salt, baking powder, cinnamon, nutmeg, cardamom and allspice). Slice in the cold butter (just out of the fridge) into the dry ingredients until the butter is in small pieces, pretty evenly cut up. You can use a food processor for this as well (I do - it makes quick work of this).
Mix in the shredded apples. (I also shred the apples in the food processor.)
In a small bowl whisk the eggs, vanilla and apple cider. Add this to the dry ingredients and mix until just combined. It’s OK if it’s not completely mixed or if a little flour remains dry.
Line a baking sheet with parchment, sprinkle down some flour. Divide the dough in half and create two loose balls. Flatten each ball into a circle on the parchment paper until the dough is about ¾ inches thick. Place this into the freezer for about half an hour. Just like when making pie crust, this cools the butter and helps create a great scone texture.
Preheat oven to 425°F.
Remove from the freezer and slice each dough disk into 8 pieces (or 6 pieces if you'd like larger scones) and separate on the parchment. The scone will expand while baking so give them a little room! Mix the honey and cinnamon for the glaze and dribble in lines onto the tops of each scone.
Bake for 16-18 minutes until golden. They are best enjoyed straight from the oven.