Apple Cream Scones

Tender cream scones are folded with diced apple and warm cinnamon, then baked until golden with a crisp sugared top. They are simple enough for breakfast yet polished enough for an afternoon tea or brunch spread.

Ingredients

• Ingredients will be available in the app.

Instructions

1. Arrange a rack in the center of the oven and heat the oven to 400°F (204°C) for at least 15 minutes so the scones bake evenly.
2. Line a rimmed half-sheet pan with parchment paper and set it on the counter; the parchment should lie flat so the wedges can bake without sticking.
3. Whisk 2.25 cups all-purpose flour, 0.333 cup granulated sugar, 1 tbsp baking powder, 0.5 tsp fine salt, and 1 tsp ground cinnamon in a large mixing bowl for about 30 seconds, until the leavening and cinnamon are evenly distributed.
4. Add 6 tbsp cold cubed unsalted butter to the bowl and cut it into the flour mixture with a pastry blender or your fingertips for 2-3 minutes, until the largest butter pieces are pea-size and the mixture looks sandy with a few flat flakes.
5. Add 1 medium peeled, cored, and diced tart apple to the bowl and toss with a flexible spatula for about 30 seconds, until the apple pieces are lightly coated in flour and evenly dispersed.

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