This post may contain affiliate links. If you purchase something through any link, we may receive a small commission at no extra charge to you. Supplies used may be given to us free of charge, all projects and opinions are my own.
I was lucky to be a guest on a local lifestyle show call The Place on Fox 13. They let me choose a fall recipe and of course I had to choose this delicious Cinnamon Apple Scone to showcase with them.
These scones are literally drool worthy and come together quickly and easily. Most of the ingredients you’ll have on hand and believe it or not they are prepped, baked, and ready to eat in about 45 minutes.
Getting in the kitchen with Brooke and Brittany is always so much fun! A little backstory on my visit to The Place, Brooke had just come back from Japan and brought some delicious and not so delicious treats for her co-hosts to try. One of the not so delicious treats was squid jerky. You heard me right…SQUID JERKY. Needless to say, once that bag was open the smell quickly took over the studio. Luckily the smell of these scones baking made the studio smell much better!
Cinnamon Apple Scones
Recipe by Paula Iniguez for The Housewives of Riverton
2 cups flour, plus a couple tablespoons for hands and work surface
1 tablespoon baking powder
1 1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup (1 stick) butter, cold and cubed
1/2 cup buttermilk
1 large egg
1/4 cup brown sugar, packed
1/4 cup granulated sugar
1/2 teaspoon vanilla
1 large granny smith apple, peeled and diced
1 tablespoon buttermilk for top
Preheat oven to 400°F. Line a cookie sheet with parchment paper and set aside. Combined flour, baking powder, cinnamon, and salt in a large bowl. But in butter with a pastry cutter or fork. Butter pieces should be pea size or smaller. Set aside. In small bowl, whisk together buttermilk, egg, brown sugar, granulated sugar, and vanilla. Pour wet mixture into dry mixture and mix until just combined. Carefully fold in diced apples. Turn out dough onto well floured area (it will be sticky) and use your floured hands to form into a circle about 1/2 inch to 3/4 inch thick. Don’t over work your dough, you don’t want your scones to be tough. Cut into 8 wedges using a pizza cutter or sharp knife, then transfer to baking sheet placing wedges about 1-2 inches apart. Brush remaining buttermilk on the tops of the scones. Bake for 20-25 minutes at 400°F on the middle rack until golden brown. Let cool for a couple of minutes before moving to a cooling rack. Top with cinnamon glaze and our Homemade Caramel.
For the cinnamon glaze, mix about 1 -1 1/2 cups powdered sugar with a few tablespoons of buttermilk and about 1/4 teaspoon of cinnamon. You want the glaze to be a paste like consistency. Spread over warm scones and then drizzle caramel. Serve and enjoy!
If you want to check out my segment, head over here!