• rodica godlewski

apple and cinnamon scones


When it comes to mornings there is nothing better than freshly baked scones. Apple tree blooms are one of my favorites, therefore I wanted to bake something to celebrate their blooming season.



INGREDIENTS

  • 2 cups all-purpose balking flour

  • 2 teaspoons baking powder

  • the zest of one lemon

  • pinch of salt

  • 1/2 cup white granulated sugar

  • 8 tablespoons unsalted butter (1 stick), room temperature

  • 1/2 cup milk (or as much as the dough takes)

  • 1 egg white, lightly beaten

  • 5 red apples, sliced

  • 1 tablespoon ground cinnamon

  • 2 tablespoons vanilla sugar

INSTRUCTIONS

  1. Preheat the oven to 450 degrees F.

  2. In a medium sized bowl whisk together the flour, baking powder, lemon zest, salt, and sugar. Crumble the butter in and rub it into the flour mixture using your fingertips until the mixture resembles fine crumbs. Start adding the milk gradually and only add as much as the dough takes in.

  3. Roll the dough (about 1 inch thick) onto a well floured surface, then slice it into 8 equal triangles, brush it with egg white and arrange the apple slices on top (divided amongst the scone triangles). Brush with egg white again and then sprinkle with the cinnamon and vanilla sugar. Transfer the scones to a baking sheet and bake for about 15-20 minutes, until the edges turn lightly brown.

  4. Serve warm.






©2019 by cooking is my inheritance. Rodica Godlewski.