Recipe for spiced apple scones

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

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