Cinnamon-Apple Scones

The last time we visited our friends in North Carolina, Tonya and I visited Foster’s Market for lunch. Our lunch was fantastic, and the market offered so many delicious looking items that I wanted to take them all home and give them a try. While Tonya was here visiting family last week, she brought me a basket packed full of goodies from the market (as well as a few from another of my North Carolina favorites, A Southern Season) plus a copy of The Foster’s Market Cookbook.

Considering how good everything looked in the market, figuring out what to make first was tough. I decided to make a little weekend breakfast treat for me and Quinn. Sara Foster’s scones recipe suggests many variations, such as mixed berry, pear-almond, and pecan-praline. They all sounded delicious. I let Quinn pick, and he chose the cinnamon-apple variety.

These scones are a great way to start a lazy, weekend morning. They are warm, dense, and very delicious. And, of course, apples and cinnamon are always a winning combination for me. Next time, though, I’m thinking that I’ll be forced to make the pecan-praline variety.

For those of you not in the Durham area, Foster’s Market offers an online market, as well. I highly recommend the Seven Pepper Jelly.

Cinnamon-Apple Scones

Prep Time: 25 minutes

Cook Time: 30 minutes

Cinnamon-Apple Scones

Ingredients

  • 4 & 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 & 1/2 cups (3 sticks) cold unsalted butter, cut into 1/4-inch pieces
  • 1 & 1/4 cups plus 2 tablespoons buttermilk
  • 1 tablespoon ground cinnamon
  • 2 cups peeled, chopped Granny Smith apples
  • 1 large egg, beaten
  • 2 tablespoons milk
  • cinnamon sugar (1/2 cup granulated sugar + 2 tablespoons ground cinnamon)

Instructions

Preheat oven to 400°. Line or lightly grease 2 baking sheets and set aside.

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Cut in the butter with a pastry blender until the mixture resembles coarse meal. (Alternately, use a food processor with a metal blade to cut in the butter.) Stir in cinnamon and chopped apples. Do not overwork the dough.

Add 1 & 1/4 cups of buttermilk. Mix until combined and the dough begins to stick together. Add remaining buttermilk if dough is too dry.

Turn the dough out onto a lightly floured work surface. Roll or pat dough into two 6-inch rounds about 1 & 1/2 inches thick. Cut each round in half, then cut each half into 3 triangles. Place on baking sheets.

Mix together beaten egg and milk. Brush the tops of the triangles with egg wash. Then, sprinkle with cinnamon sugar. Bake 25 to 30 minutes, or until golden brown and firm to the touch. Serve immediately.

Notes

Recipe adapted from The Foster's Market Cookbook.

http://www.bakeorbreak.com/2008/01/cinnamon-apple-scones/
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14 Comments

  1. Jessica January 7, 2008 Reply

    These scones look more buttery than the usual doughy triangles I find in coffee shops. Does it break from more traditional scone recipes in any significant way?

  2. JEP January 7, 2008 Reply

    You have just given me a perfect brunch recipe for this weekend—thanks! I’m with you, the apple-cinnamon version is always a winner!

  3. Ashley January 7, 2008 Reply

    Oh my goodness these look so incredibly perfect! Sugary on top and they look wonderfully crisp. Yum!! I love scones! Beautiful photo too.

  4. peabody January 7, 2008 Reply

    I have both their cookbooks and love them. So jealous that you went.
    Scones look great.

  5. jennifer January 8, 2008 Reply

    Jessica, this was my first real foray into scone making, so I’m not sure I can really answer your question. I looked around a bit at some other recipes, and this one does seem like it has more butter. Also, the cookbook mentions that a lot of scone recipes use cream or half-and-half, whereas this one uses buttermilk to make them lighter and fluffier.

    JEP, I hope you enjoy them!

    Ashley, thanks so much!

    Peabody, thanks! So far, I love this cookbook. The market itself was wonderful. Maybe you’ll make it there some time!

  6. Katie January 8, 2008 Reply

    I love apple and cinnamon together. Your scones look delicious, a real breakfast treat.

  7. jennifer January 8, 2008 Reply

    Thanks, Katie!

  8. sara January 9, 2008 Reply

    mmm, looks amazing!

  9. Cakespy January 9, 2008 Reply

    Crispy on top but soft inside I bet…these look expertly done. Nothing is better than a great scone, in my opinion. The Pecan version sounds wonderful too!

  10. jennifer January 9, 2008 Reply

    Thanks, Sara and Cakespy!

  11. Patricia Scarpin January 9, 2008 Reply

    Oh, Jen, I’d love to have one (maybe two?) of these now, to go with my tea!

  12. Miami caterers January 26, 2009 Reply

    Jennifer, how do you get them so “shinny” on the outside? Egg whites? very interesting, your scones look a lot better than mine, lol.

  13. Cookie December 26, 2010 Reply

    I LOOOOVEEE Foster’s Market! I’m a student and my friends and I love to go there and sit outside on a sunny spring day during the weekends, the food is great and the atmosphere embodies warm Southern comfort at it’s best!

  14. Marie September 14, 2013 Reply

    I love scones and these look delicious. Will be making them this weekend.

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