The idea for this recipe came from this recipe at King Arthur Flour. The first time I followed their recipe exactly. I loved the flavor combination, but not the texture - it wasn't as biscuity as I like - so I took the flavor ideas and put them in my regular scone recipe, resulting in a perfect fall scone.
I had the bag of cinnamon chips in my pantry for about 6 months and was never really sure about them. Everyone I know who has tried the chips loves them, but I wasn't sure if I would have the same feelings. In my mind chips are chocolate, maybe peanut butter. When I saw this recipe, and being in an apple state of mind, my opinion of the cinnamon chips changed slightly. Mixed with the sweet juicy apples and the buttery scones I now understand why so many people love these chips.
These are great any time of day, but I - and the rest of the Yellow Cheetah parents - found them particularly delicious as we sat outside on a chilly fall morning watching an early morning soccer game. I made them on Friday afternoon, put them in the refrigerator, then popped them in the oven Saturday morning. They made watching girls U6 soccer even sweeter.
Cinnamon Apple Scones
5 Tbsp. unsalted butter, cold
2 cups All purpose flour
1 Tbsp. baking powder
3 Tbsp. sugar
1 cup heavy cream
½ cup diced apples
½ cup cinnamon chips
½ cup finely chopped pecans
Preheat oven 425°. Line baking sheet with parchment paper.
Cut butter into ¼” cubes, or smaller, place in freezer while preparing rest of ingredients.
In large bowl combine flour, baking powder and sugar. Toss to combine. Using a pastry cutter, or your hands, gently combine the dry ingredients and flour until the mixture resembles a coarse sand. Add heavy cream and mix until the dough begins to form. Pour mixture out onto lightly floured work surface and knead until mixture forms a sticky ball. Pat into a flat circle, sprinkle apple pieces, cinnamon chips and chopped apples on top of dough, fold dough in half and shape back into a circle.
Cut into 8 wedges and place on baking sheet. Place in refrigerator for at least 30 minutes. Remove from refrigerator, brush top with milk and sprinkle with cinnamon sugar. Bake for 12-15 minutes or until tops are a light brown.