Apple Cinnamon Scones

Like many of you who have had close friends of family members struggle with serious illness such as cancer, I myself know quiet a few people fitting different cancer battles at the moment. It is a battle that I never wish anyone to have to deal with! A very close friend of my family has been struggling with cancer for the past year and this fall his battle became much more difficult as his health took a quick down turn. If you are like me, I sat here wondering what was the best way I could help support his and his family through this difficult time. Even though you want to help sometimes it can be hard to know exactly what to say or do. You do not want to intrude or bother them, but you also want them to know you care and are there in case help is needed.

One weekend my Mom was going out of town and after she returned home her and Dad were suppose to go on Monday evening to have dinner with them. Since she knows of my love for baking, she called me Friday asking me if I would be willing to bake 3-4 breakfast and snack items for her to take over with her on Monday. I immediately jumped at the opportunity, knowing this is how I was supposed to contribute! I begun to sort through my recipes trying to find the best breakfast items I could make, and I remembered these Apple Cinnamon Scones. I knew instantly these would be one of the items I would include in the basket! These scones are simply amazing and give you such a homey feeling as you eat them! Although it may not seem like much to some, this was the little bit I could do to hopefully help our friends! I hope you enjoy them as much as they did and just remember, it is the little you do for those fighting illness that mean the most to them!

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Apple Cinnamon Scones
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For the Scones:
2 3/4 cups King Arthur Unbleached All-Purpose Flour
1/3 cup granulated sugar
3/4 teaspoon salt
1 tablespoon baking powder
1 teaspoon Apple Pie Spice (or ground cinnamon)
1/2 cup cold butter
3/4 cup chopped fresh apples, cut into 1/2″ pieces
3/4 cup cinnamon chips (or butterscotch chips)
2 large eggs
1 teaspoon vanilla extract
1/2 cup applesauce

For the Topping:
3 tablespoons coarse sugar
1/2 teaspoon ground cinnamon

In a large mixing bowl whisk together the flour, sugar, salt, baking powder and Apple Pie spice. Cut the butter into 1/2″ cubes, and then using a pastry blender work the butter into the mixture until it is crumbly. It is okay for some larger chunks of butter to remain unincorporated. Carefully stir in the chopped apples and cinnamon chips.

In a separate medium sized mixing bowl, whisk together the eggs, vanilla and applesauce.

Add the liquid ingredients to the dry ingredients and stir until everything is moistened and holds together well.

Line a baking sheet with parchment paper. (Do not grease the baking sheet, so if you do not have parchment paper, just use the baking sheet as is.) Sprinkle a little bit of flour on top of the parchment paper.

Remove the dough from the bowl and onto the floured parchment paper and divide it in half. Gently pat out each half into a round 5″ to 5 1/2″ circle about 3/4″ thick.

To make the topping in a small mixing bowl stir together the coarse sugar and the cinnamon. Brush each circle with a little bit of milk and sprinkle with the topping. Using a butter knife that you ran under cold water, slice each circle into 6 wedges. Carefully pull the wedges away from the center to separate them. There should be about 1/2″ space between each scone at their outer edge.

Place the scones in the freezer for 30 minutes uncovered. While the scones are chilling, preheat the oven to 425 degrees. Bake the scones for 18-22 minutes or until they are golden brown. When you pull the scones away from each other they should looked completely baked through and the edges should not look wet or unbaked. (You can also wrap and freeze some of the scones to bake later. Just bake the frozen scone on a baking sheet lined with parchment paper, in a preheated 425 degree oven for 27-32 minutes.)

Remove the scones from the oven and allow to briefly cool on the baking sheet. These scones are best served warm. When they have completely cooled, wrap them in plastic wrap and store at room temperature for up to several days. To reheat scones place on a baking sheet, tent lightly with tin foil, and warm in a preheated 350 degrees oven for 10 minutes.

Source: by PJ Hamel

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