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Nutrition Facts

Serving Size 1 (64g)

Recipe makes 12 servings

Calories 207
Calories from Fat 106 (51%)
Amount Per Serving %DV
Total Fat 11.9g 18%
Saturated Fat 5.6g 27%
Monounsaturated Fat 2.7g
Polyunsaturated Fat 2.8g
Trans Fat 0.0g
Cholesterol 39mg 13%
Sodium 156mg 6%
Potassium 79mg 2%
Total Carbohydrate 22.2g 7%
Dietary Fiber 1.3g 5%
Sugars 4.5g
Protein 3.9g 7%

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Apple Cinnamon Scones

Recipe #283590 | 42 min | 20 min prep | add private note
(5) RATE IT NOW Print Recipe
HokiesLady

By: HokiesLady
Feb 2, 2008

***Updated 4/8/08 - This recipe has been adjusted regarding bake times and temperature. That seemed to correct the problems stated by the reviewer (based on her baking these again.) The reviewer did suggest to just use a powdered sugar/milk glaze over the scones also. Thank you to "Chef #532663" for all her help in figuring out what when wrong the first time.**** From Pillsbury recipe clip-out. I made these years ago and unfortunately cannot remember the results...one of the few recipes I did not write down a comment outside of the date I made them.

SERVES 12 , 12 scones (change servings and units)

Ingredients

Directions

  1. 1
    Heat oven to 400°F Grease a baking sheet.
  2. 2
    In a large bowl, combine flour, 2 tbls sugar, baking powder, and 1 tsp cinnamon; mix well.
  3. 3
    With pastry blender, cut in butter until mixture resembles coarse crumbs.
  4. 4
    Stir in apples and walnuts.
  5. 5
    In a small bowl, combine milk and egg yolk, blend well.
  6. 6
    Add milk/egg mixture to the flour mixture and stir just until dry ingredients are moistened.
  7. 7
    On a lightly floured surface, gently knead dough several times.
  8. 8
    With floured rolling pin, roll dough to 1/2 inch thickness.
  9. 9
    Cut out scones with a 3-inch round cookie cutter.
  10. 10
    Place 2 inches apart on prepared baking sheet.
  11. 11
    In another small bowl, beat egg white until foamy.
  12. 12
    Brush egg whites over tops of scones.
  13. 13
    Mix together the cinnamon and sugar for the topping and then sprinkle this over the scones.
  14. 14
    Bake for 20-22 minutes or until firm to the touch.
  15. 15
    Immediately remove from the baking sheet and serve warm.

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Featured Reviews for This Recipe

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From: Lalaloula

On Nov 20, 2009

Mmmm, yummylicious scones!!! I made these for breakkie today and everyone raved about them! They are sweet and fruity with a lovely cinnamon touch. I wouldnt change the amounts of sugar used or make an additional glaze as I feel that would be way too sweet. I like them as is. I only needed 1/3 cup of milk, but that might have been due to my using spelt flour. These tasty treats baked up in 18 minutes in a 400°F oven and were just super tasty! I ended up with 15 scones of 2.5 inches in diameter. THANKS SO MUCH for sharing this lovely recipe with us, Hokies! Ill defintely make it again! Made and reviewed for Potluck Tag Game Novembre 09.

1 person found this review helpful

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    • From: Eldeevee

    On Jul 18, 2009

    These scones are not overly sweet and have a nice taste however my husband feels that they need an icing sugar glaze to sweeten them up a little. I mixed them in the food processor and it produces a very sticky dough. I put the entire mixture on my silpat and cut them into 12 triangles and baked them that way. It took 22 minutes in a 400*F oven. Thanks for the recipe, it is a nice alternative to the ones I usually bake up.

    1 person found this review helpful

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    • reviewer icon

    From: Sue L

    On Apr 27, 2008

    These scones are great with the changes HokiesLady made to the recipe. I added a little icing sugar glaze drizzled over the top of these for just a touch some extra sweetness. I am glad to see this recipe turned out for the better! Thanks, HokiesLady!!! ~Lorie

    1 person found this review helpful

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    From: SweetsLady

    On Apr 17, 2008

    Yummy scones, HokiesLady!! I made these for this morning's breakfast and they were gobbled up! I omitted the nuts due to personal preference, and instead of mixing the cinnamon and sugar I sprinkled them with the sugar and then the cinnamon. Thank you for sharing your recipe!

    1 person found this review helpful

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    • Read all 5 reviews

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