Scone Variation: Apple Cinnamon Crunch

Here’s another scone variation that’s been very well received by my tasters. They’re made with apples, so they must be good for you, right?

(Start with the basic scone recipe and instructions.)

Additional Ingredients

• 1 Granny Smith apple
• 1 t cinnamon (or more to taste)
• 1/2 t turbinado or demerara sugar
• 3 T all-purpose flour
• 2 T brown sugar
• 2 T butter
• Pinch of salt

Instructions

1. Peel, core, and dice the apple.
2. Toss the apple pieces with 1/4 t of cinnamon and the turbinado or demerara sugar in a small bowl. Set aside.
3. Proceed with the first four steps of the basic scone recipe, adding 1/2 t of cinnamon to the dry ingredients before sifting.
4. At the point where the recipe calls for adding the dry and nearly-dry ingredients (step 5), add the sugared apple pieces. Toss lightly to distribute the apples through the dry ingredients.
5. Continue with the basic recipe through the forming of the scones.
6. Make a streusel topping by rubbing together 3 T flour, 2 T brown sugar, 1/4 t cinnamon, 2 T butter, and a pinch of salt.
7. Scatter the streusel on top of the dough disks. (It will go everywhere and make a mess, and you’ll have to eat cooked streusel off the baking sheet later. This is not a tragedy.)
8. Cut and bake the scones as directed in the basic recipe, starting at step 10.

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