We’re not sure why these are holiday scones. If we are being totally honest, we tried this recipe a few times a while back, long before the holiday season, and just never got around to posting about them. That said, something about them seems festive. Maybe it’s the way they made our small apartment smell of cinnamon or maybe it’s our current holiday vacation that is reminding us of the relaxed morning when we made these originally. Whatever the reason, they are a good memory and the recipe is pretty yummy to boot.
Cinnamon and Apple Holiday Scones
Makes 8 scones
1 3/4 c flour
2 1/4 tsp of baking powder
1/2 tsp salt
1/3 c brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/4 c cold butter
1/3 c of heavy cream
Preheat the oven to 450. Chop the apple into bear-tooth sized chunks. (See our tooth-sized description for our apple cinnamon muffins.) Then sift together the flour, baking powder, salt, sugar, cinnamon and nutmeg.
Cut in the butter and use two knives to get the butter the size of small peas.
Beat the two eggs in a separate bowl and set aside 2 tbsp for later. Pour the cream into the remaining eggs and mix.
Next, make a well in the dry ingredients and pour in the cream/egg mixture. Then add the apple and combine swiftly. We suggest using your hands.
Combine into a bowl and roll out into a 1″ thick round. Slice into wedges. Now, brush the tops with the egg-reserve and sprinkle with sugar. Bake for 15 minutes and enjoy!
So, if holiday gorging hasn’t made you swear off sweets yet or if you didn’t gorge over the holidays, then try these out. They are fun on a relaxed morning and they might even impress any leftover guests.