New Menu Almond, Apple Cinnamon Scones :: Best Family Recipes

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Almond, Apple Cinnamon Scones

"I specifically enjoy those delicious scones--bursting with apples, cinnamon and almonds--on a rainy afternoon with a cup of tea. Because they're made with yogurt and no butter, they're an awesome suit for all and sundry's palates. Hope you experience them, too!"

Ingredients :

2 cups all-purpose flour
1/3 cup white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons shortening, chilled
2 apple - peeled, cored, and chopped
1 egg, gently overwhelmed
1/2 cup plain yogurt
1 tablespoon milk
1 1/2 teaspoons almond extract
1 tablespoon milk
1 egg, lightly beaten
2 tablespoons cinnamon sugar
1/4 cup sliced almonds

Instructions :

Prep : 20M	Cook : 8M	Ready in : 40M

Preheat oven to 375 stages F (one hundred ninety ranges C). Line a baking sheet with parchment paper.
Stir the flour, sugar, baking powder, baking soda, and salt collectively in a blending bowl. Use forks or a pastry blender to cut within the shortening with the flour combination till the combination resembles coarse corn meal. Stir inside the chopped apples.
Whisk 1 egg, yogurt, milk, and almond extract collectively in a small bowl till easy. Stir the egg mixture into the flour mixture simply till mixed. Gather the dough, and vicinity the dough on a lightly floured surface; knead four to five instances. Pat dough right into a 7 inch diameter circle approximately 1 1/2 inch thick. Cut dough into eight wedges, and place on prepared baking sheet.
To make the scone topping, whisk the milk and 1 egg together in a small bowl. Brush tops of scones with the egg mixture. Sprinkle every scone with cinnamon sugar and almonds.
Bake in preheated oven until tops are golden brown, and a toothpick inserted in middle comes out clean, about 20 minutes. Remove from oven and funky on a wire rack. Serve warm or at room temperature.

Notes :

Reynolds® parchment can be used for easier cleanup/elimination from the pan.

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