Karoline Boehm Goodnick for The Boston Globe

Makes 12 large scones

Buttery and laced with shredded apples, these scones are scented with cinnamon, ginger, nutmeg, and cloves. Use a pastry blender to reduce the butter to small, thin flakes, then add eggs and buttermilk to bring the dough together. Pat it out, cut triangles, sprinkle them with cinnamon-sugar, and your kitchen will draw everyone in.

4 cups flour
4 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon freshly grated nutmeg
¼ teaspoon ground cloves
¼ cup granulated sugar
¼ cup confectioners’ sugar
12 tablespoons (1½ sticks) cold unsalted butter, cut into tablespoons
1 egg plus 1 extra egg yolk
1 cup buttermilk
2 teaspoons vanilla extract
2 large apples (such as Empire or Cortland), peeled, stemmed, cored, and shredded (use the large holes of a hand grater; about 1 lightly packed cup)
Extra flour (for sprinkling)
Cinnamon-sugar made with 3 tablespoons granulated sugar and ¼ teaspoon ground cinnamon

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1. Set the oven at 400 degrees. Line 2 rimmed sheet pans with parchment paper.

2. In a large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and granulated and confectioners’ sugar to blend them thoroughly.

3. Scatter the butter on top. Using a pastry blender or two blunt knives, cut the fat into the flour until it is pearl-size bits. With your fingertips, lightly rub the mixture together to reduce the fat to smaller thin flakes.

4. In a bowl, whisk the egg, egg yolk, buttermilk, and vanilla. Pour the liquids on the flour mixture. Scatter the apples on top. With a rubber spatula, stir gently to form a dough. Knead it lightly in the bowl, giving it 6 to 8 quick turns.

5. On a lightly floured counter, divide the dough in half, and pat each piece into a 6-inch round. Using a long chef’s knife, cut each round into 6 triangles. Transfer them to the baking sheets, setting 6 on each. Sprinkle a little cinnamon-sugar on each scone.

6. Bake the scones for 20 minutes or until they are firm. Transfer to wire racks. Serve warm or at room temperature. Lisa Yockelson