Thursday, October 22, 2009
Maybe by now you're thinking: enough scones already! But maybe you, like me, can never have enough scones. Especially hot, cinnamon-y, fruity ones with a crusty sugar top. Well, I had company for the weekend, and that means I get to bake something yummy. (I use every excuse.) These scones need no butter or jam, just a cup of hot tea and a plate to catch your crumbs.
1/4 cup sugar
1 T baking powder
pinch of salt
1/4 tsp cinnamon
zest of one lemon (or 1/2 tsp dried zest)
6 T butter, cold
1 cup whipping cream + 1 T
1 cup diced apple (with or without peel, your choice)
3 T raw sugar
1/2 tsp cinnamon
Heat oven to 425º and line a baking sheet with parchment. Mix the 3 T raw sugar with the cinnamon in a small bowl and set aside. Wash and dry the apples, about 3 medium or 2 large, and cut into pieces. Slice thinly, no larger than 1/4" thick, and set aside.
In a large bowl, mix the flour, sugar, baking powder, salt, cinnamon and lemon zest. Cut the butter into the flour mixture using a pastry cutter or fork, working until the butter pieces are no larger than small pebbles. Pour in the cup of cream and use the pastry cutter to incorporate most of it, then add in the apples. Use your hands to gather the batter together, kneading it lightly until it comes together, about 6 times. Pat the dough onto the countertop in a circle, working until it's no more than 1" high and round. Use a knife to slice into eight pieces and transfer to the baking sheet, spaced evenly. Brush each scone with the extra tablespoon of cream. Sprinkle the scones generously with the raw sugar and cinnamon mix.
Bake 15 minutes, then turn the baking sheet around. Bake another 8-10 minutes, until golden brown on top.