My semester is done! I’ve powered through the stack of final exams, tallied the final grades, and pushed all the papers that need pushing to wrap up the last 15 weeks of teaching. Of course, I’m still writing and researching and generally chipping away at my dissertation, but the end of the semester means a bit more time for sewing, holiday baking, and catching up on some blog posts.
These scones were a last minute addition to our Thanksgiving menu when I decided the day before that I’d like something special for breakfast Thanksgiving morning. I wanted to use some apples that we had on hand and Aidan wanted scones, and thus began the hunt for an appropriate recipe. I’ve made these apple cinnamon scones from King Arthur Flour before, and they were excellent. Unfortunately, the recipe calls for several ingredients that I didn’t have on hand, and there was no part of me that was willing to brave the grocery store just for scones. Since sour cream was the best liquid I had on hand (it’s weird to think of sour cream as a liquid, but it functions as one in baking), I started looking for a sour cream scone recipe that I could tweak a bit to make apple scones.
Ultimately, I ended up adapting a recipe from The Kitchn for Sour Cream Strawberry Scones. I omitted the brown sugar crumble topping called for in the recipe, swapped the strawberries for a chopped apple, and added some cinnamon to the batter. In the end, these scones turned out well and were a great way to kick off our holiday. The sour cream gives them a good flavor and a nice, tender texture. They are only slightly sweet—appropriate for breakfast and not the kind of scone that you would mistake for dessert. If you like a sweeter scone, it would be easy to add a bit more sugar. Perhaps 1/2 a cup instead of 1/4. Using the crumble called for in the original recipe might also make the scones a bit sweeter. The next time I make these, I might also toss the chopped apple in a cinnamon sugar mix before adding them to the batter. Regardless, this is a solid recipe. And the best part is that you can make these scones the night before—just mix up the batter, shape the dough, cover with plastic wrap, and keep them in the refrigerator overnight. I’m looking forward to making it with strawberries when winter is over—perhaps as a way to celebrate the end of the spring semester!
Apple Cinnamon Scones (adapted from The Kitchn)
- 2 c all-purpose flour
- 1/4 c sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 c (1 stick) cold unsalted butter, cut into small pieces
- 3/4 c sour cream
- 1 large egg
- 1 tsp vanilla
- 1 medium apple, chopped
For the topping:
- 3 tbsp sugar
- 1/2 tsp cinnamon
- Whisk the dry ingredients together in a medium mixing bowl. Using a pastry cutter, cut the butter into the flour mixture until it resembles a course meal.
- In a small bowl or measuring cup, whisk together the sour cream, egg, and vanilla. Add the sour cream mix to the flour mix and, using a wooden spoon or spatula, fold the sour cream mix into the dry mix. When almost all of the flour has been incorporated, turn the dough out onto counter.
- Gently pat the dough into a rectangle and sprinkle half of the chopped apple over the surface of the dough. Fold the dough in half and again pat it into a rectangle. Sprinkle the second half of the apples over the surface of the dough and fold the dough in half a second time.
- Transfer the dough to a baking sheet lined with parchment paper. Pat the dough into a large disk about 1” thick. Place the pan in the refrigerator for at least an hour.
- Half an hour before baking, preheat the oven to 400 degrees F. Combine the sugar and cinnamon for the topping. When the oven is fully heated, brush the top of the dough with some milk and generously sprinkle the cinnamon sugar mixture over the dough. Using a bench scraper, knife, or pizza cutter, cut the scone dough into 8 wedges. Pull the scones apart so that there is at least an inch between each scone.
- Bake the scones for 18-20 minutes until they are golden brown and the sides of the scones are firm. Allow them to sit on the baking sheet for 5 minutes before transferring the scones to a wire rack. The scones are best served warm.