Apple Scones with Cinnamon Butter

I made these a few weeks ago for a family brunch and they were quite delicious.  I think the cinnamon butter is what really made then.  After I had such success with these cranberry scones, I thought I should try another variation.

Apple Scones (adapted from Better Homes and Gardens cookbook)
2 1/2 cups flour
2 tablespoons sugar
4 teaspoons baking powder
1/4 teaspoon salt
1/3 cup butter, cut into small pieces
2 eggs
3/4 cup whipping cream
2 small granny smith apples, peeled, cored and diced into small chunks

Combine the flour, sugar, baking powder, and salt in a medium bowl.  Using a pastry blender or whisk, cut in the butter until the mixture resembles small crumbs.

In another bowl, combine the eggs, cream, and apples.  Mix well and then add to the dry ingredients.  Stir with a fork until everything is just moistened.

Turn the dough out on a floured surface and knead gently until the dough is almost smooth (8-10 strokes).  Pat or roll the dough out into a circle and cut into 8  wedges ( I made 10 because we were having more than 8 people for brunch, but it made the scones a bit more awkwardly shaped).

Transfer to a baking sheet and brush with milk and then sprinkle with sugar.  Bake in a 400 degree for 12 -14 minutes.

Cinnamon Butter
4 tablespoons butter, softened
1 tablespoon powdered sugar
1/2 – 1 teaspoon cinnamon

Combine all ingredients until smooth.  Serve with scones.


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