New Paltz, NY: Apple Picking Cinnamon Scones
Three years ago I went apple picking for the first time… in upstate New York. Needless to say, I will never be able to top that. The colors were more vibrant than anything I had ever seen; the apples more bountiful than anything on the West Coast. And my friend and I ended the day with a giant German feast in Gardiner, NY. It cold and clear and simply perfection.
In memory of that incredible day trip, I whipped up some easy and delicious apple scones. These are a wonderful fall treat and will make your home smell of the season. I used local Winesap apples, but a variety of different baking apples will work just fine!
Serve at your next get-together brunch, warmed and with some cinnamon butter on the side.
APPLE CINNAMON SCONES:
2 Cups All Purpose Flour, plus more for hands and work surface
2 ½ tsp Baking Powder
2 tsp Ground Cinnamon
½ tsp Kosher Salt
½ cup (1 stick) Unsalted Butter, cold or frozen
½ Cup Heavy Cream, plus 1 Tbsp for topping
1 Large Egg
½ Cup Golden Brown Sugar, packed
1 tsp Vanilla Extract
1-2 Cups Apples, chopped into small cubes
2 Tbsp Turbinado Sugar (sugar in the raw)
1. Preheat oven to 400° and line a baking sheet with parchment paper or a silicon mat.
2. In a large bowl, whisk together the flour, baking powder, cinnamon, and salt. Either cut or grate the butter into the flour, combining with your hands until mixture resembles coarse sand.
3. In a small bowl, whisk the cream, egg, brown sugar, and vanilla until well-combined. Pour it over the flour mixture and stir with a rubber spatula until just combined. Gently fold in the chopped apples, careful not to over-mix.
4. Sprinkle a flat surface with flour and with flour on your hands, work the dough into a 8-inch disc. If you need to use a roller, make sure that is floured as well. Using a sharp knife, cut into 8 equal wedges. Arrange on prepared cookie sheet about 2 inches apart. Brush scones with the cream and sprinkle with turbinado sugar. Bake 20-25 minutes until lightly golden.