Work in this order: stewed apples, then scone dough.
Cut 160g of cored, peeled apple into small cubes.
Put the apple, sugar, lemon juice, and ground cinnamon in a pot and cook down over low heat, stirring with a wooden or silicone spatula.
Turn off the heat once the liquid has reduced and the mixture looks jammy. It should still have a little sticky syrup — if it cooks completely dry, the apples can turn hard once cooled.
Transfer to a small bowl and chill in the refrigerator.
Put the sifted cake flour, whole wheat flour, and baking powder in a bowl and mix lightly with your hands or a bench scraper.
Add the cubed butter and cut it in with the scraper as quickly as you can until it’s in small crumbs.
Add the sugar and salt and toss lightly by hand.
Add the chilled stewed apples, milk, and heavy cream and quickly press everything into one mass.
Turn the dough out onto the work surface and fold it over on itself once to create layers.
Shape the dough into as round a disk as you can, seal it in plastic wrap or a plastic bag, and rest it in the refrigerator for at least 1 hour and up to a day. Resting it as a round about 3cm thick makes the next step easy.
Cut the rested dough into 6 pieces. Brush the tops with egg wash, sprinkle lightly with turbinado sugar, and bake in an oven preheated to 180℃ for 20–23 minutes.
Let cool completely on a cooling rack.
Tips
Cut the apples into small cubes.
Cutting the rested dough like a pizza gives you triangles.
Scones are best the day they’re baked. Stored airtight, they keep at room temperature for up to 3 days.
To keep them longer, freeze them airtight, then take out what you need, let it thaw naturally, and warm it briefly in the oven or an air fryer.
Apple Cinnamon Scones
Equipment: oven, mixing bowl, kitchen scale, sieve, pot
Ingredients (6 pieces)
- unsalted butter 100g
- cake flour 230g
- whole wheat flour 50g
- baking powder 8g
- sugar 30g
- salt 2g
- milk 55g
- heavy cream 45g
- apple 160g, cored, peeled, and cubed
- sugar 60g
- lemon juice 7g
- ground cinnamon 1g
- egg yolk 1, mixed with 10g milk for an egg wash
- turbinado sugar 10g
Instructions
1. Work in this order: stewed apples, then scone dough.
2. Cut 160g of cored, peeled apple into small cubes.
3. Put the apple, sugar, lemon juice, and ground cinnamon in a pot and cook down over low heat, stirring with a wooden or silicone spatula.
4. Turn off the heat once the liquid has reduced and the mixture looks jammy. It should still have a little sticky syrup — if it cooks completely dry, the apples can turn hard once cooled.
5. Transfer to a small bowl and chill in the refrigerator.
6. Put the sifted cake flour, whole wheat flour, and baking powder in a bowl and mix lightly with your hands or a bench scraper.
7. Add the cubed butter and cut it in with the scraper as quickly as you can until it's in small crumbs.
8. Add the sugar and salt and toss lightly by hand.
9. Add the chilled stewed apples, milk, and heavy cream and quickly press everything into one mass.
10. Turn the dough out onto the work surface and fold it over on itself once to create layers.
11. Shape the dough into as round a disk as you can, seal it in plastic wrap or a plastic bag, and rest it in the refrigerator for at least 1 hour and up to a day. Resting it as a round about 3cm thick makes the next step easy.
12. Cut the rested dough into 6 pieces. Brush the tops with egg wash, sprinkle lightly with turbinado sugar, and bake in an oven preheated to 180℃ for 20–23 minutes.
13. Let cool completely on a cooling rack.
https://hong-recipe.pages.dev/en/recipes/apple-cinnamon-scone/
Hong's Recipe
