Description
I especially enjoy these scrumptious scones–bursting with apples, cinnamon and almonds–on a rainy afternoon with a cup of tea. Because they’re made with yogurt and no butter, they’re a good fit for everyone’s palates. Hope you enjoy them, too!
Ingredients
- 2 cups all-purpose flour
- ⅓ cup white sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 6 tablespoons shortening, chilled
- 2 apple – peeled, cored, and chopped
- 1 egg, lightly beaten
- ½ cup plain yogurt
- 1 tablespoon milk
- 1 ½ teaspoons almond extract
- 1 tablespoon milk
- 1 egg, lightly beaten
- 2 tablespoons cinnamon sugar
- ¼ cup sliced almonds
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Stir the flour
- sugar
- baking powder
- baking soda
- and salt together in a mixing bowl. Use two forks or a pastry blender to cut in the shortening with the flour mixture until the mixture resembles coarse corn meal. Stir in the chopped apples.
- Whisk 1 egg
- yogurt
- milk
- and almond extract together in a small bowl until smooth. Stir the egg mixture into the flour mixture just until blended. Gather the dough
- and place the dough on a lightly floured surface; knead 4 to 5 times. Pat dough into a 7 inch diameter circle about 1 1/2 inch thick. Cut dough into 8 wedges
- and place on prepared baking sheet.
- To make the scone topping
- whisk the milk and 1 egg together in a small bowl. Brush tops of scones with the egg mixture. Sprinkle each scone with cinnamon sugar and almonds.
- Bake in preheated oven until tops are golden brown
- and a toothpick inserted in center comes out clean
- about 20 minutes. Remove from oven and cool on a wire rack. Serve warm or at room temperature.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 8