You Asked For it: Apple Cinnamon Scones

By Ellen Folkman, Times Correspondent
Ellen FolkmanTampa Bay Times In Print: Wednesday, February 1, 2012

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I would like the apple scone recipe from the Lakeside Inn in Mount Dora. Thank you. Julia Steinwachs

This is not the apple scone recipe from the Lakeside Inn but Eleanor Pielak's apple cinnamon scones are delicious. These have more of a cake-like texture rather than the drier insides of a traditional scone. They are quick to make and are perfect for a weekend morning treat. From start to finish, including baking time, they only take about 30 minutes. That includes the prep work. My apple choice for baking is a tart Granny Smith but you could use your favorite baking apple. Eleanor didn't specify an apple so I went with the Granny Smith. To quickly incorporate the butter I used a pastry blender but your hands will work just as well.

Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, P.O. Box 1159, Crystal Beach, FL 34681 or email youaskedforit@tampabay.rr.com. Include your name, city and phone number.

>>MODERATE

Apple Cinnamon Scones

2 cups all-purpose flour

¼ cup white sugar

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 ½ teaspoons ground cinnamon

¼ cup butter, cut into cubes and chilled

1 apple, peeled, cored and shredded

½ cup milk

Topping:

2 tablespoons milk

2 tablespoons white sugar

½ teaspoon ground cinnamon

Preheat oven to 425 degrees.

Measure flour, sugar, baking powder, baking soda, salt and cinnamon into a bowl. Cut in the butter until crumbly. Add shredded apple and milk. Stir to form a soft dough.

Turn dough onto lightly floured surface. Knead gently 8 to 10 times until dough comes together. Divide dough evenly and place each round onto a lightly greased cookie sheet. Pat into two 6-inch discs. Brush tops with milk and sprinkle with sugar and cinnamon. Score each into 6 pie-shaped wedges.

Bake at 425 degrees for 15 minutes or until browned on top. Serve warm with butter.

Makes 12.

Source: Eleanor Pielak

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