Petite Apple Cinnamon Scones, a cherished seasonal delight.
One of my favorite memories growing up in the Northwest was visits to Victoria B.C., specifically, the Oak Bay Beach Hotel, in the days before their grand remodel when it was a quaint tudor-style inn. It was a short ferry ride from Seattle and into a world I absolutely loved. Depending on the season, and we went in every season, there was something fun and exciting… and so very European to do.
Lace and chintz, china and plaids, amazing baskets laden with spectacular flowers hung heavy on ornate corner street light stands… and high tea.
One of my most cherished memories are the tea houses — and even more than the tea, I loved their scones. At the time, it was more difficult to find them in the States.
Seasonal scones are one of my favorite indulgences. And to this day, one of my favorite treats is a Starbucks Petite Vanilla Bean Scone.
These Petite Apple Cinnamon Scones are quickly becoming my new favorite!
2 3/4 cups unbleached flour
1/4 cup granulated sugar
3/4 teaspoon salt
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 cup (8 tablespoons) cold butter
3/4 cup chopped fresh apple, in 1/2″ pieces (about half a medium apple); unpeeled
2 large eggs
1 teaspoon vanilla extract
1/2 cup applesauce, unsweetened preferred
1/2 cup milk
3 tablespoons coarse white sparkling sugar
1/2 teaspoon ground cinnamon
In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and cinnamon.
Work in the butter just until the mixture is crumbly. Stir in the chopped apple.
In a separate mixing bowl, whisk together the eggs, vanilla, and applesauce and add the liquid ingredients to the dry ingredients, stirring until it begins to hold together.
Line a baking sheet with parchment and sprinkle with a little flour; or use an ungreased baking pan, also sprinkled with a little flour.
Scrape the dough onto the floured parchment or pan. Gently pat into a rectangle shape about an inch thick. Using a sharp knife of bread scraper, cut the rectangle in half and then cut each half rectangle in another half – you will have 4 large squares. And then cut each square diagonally into 4 small triangles.
Carefully pull the wedges away from the square and separate on the pan — about 1/2″ space between wedges.
To make the topping: Stir together the coarse sugar and cinnamon. Brush each circle with milk, and sprinkle with the topping.
For best texture, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.
Bake the scones for 14 to 16 minutes, or until they’re golden brown. When you pull one away from the others, it should look baked all the way through; the edge shouldn’t look wet or unbaked.
Cool briefly on the pan and serve warm. These will keep for several days at room temperature if wrapped in plastic wrap.
Yield: 16 petite scones (or 8 regular sized scones)