I love scones. Maybe it’s my genetic ties to Great Britain? I honestly could sip tea and eat scones at least twice a day for my whole life and never get get tired of it.

I got this scone recipe- or the base of it- many years ago. I can’t remember where it came from (probably from my mom, or a cookbook she used- Better Homes and Gardens maybe?)  but anyway, I keep a handwritten copy of it in my kitchen and make variations on it depending on the season, and my mood.

These are apple cinnamon scones and they are Micah’s favorite. These babies are LOADED with apples and cinnamon. They are delicious- they smell like a warm spicy specialty treat, taste like autumn and are as easy as pie… no, scones.

Ingredients List:

For scones you will need-

2 cups flour

1/4 cup sugar

2 teaspoons baking powder

1/8 teaspoon salt

6 tablespoons butter

1 egg

1 teaspoon vanilla

1/2 cup of cream (or milk works just fine too)

1/4 cup of cream (this is to brush on the scones before baking)

2 cups peeled chopped granny smith apples

1 tablespoon cinnamon (or to taste- go bigger, or smaller based on your like of cinnamon.)

For the glaze you will need-

2 tablespoons cream

3/4 cup powdered sugar

Cinnamon to taste

Directions-

Preheat Your oven to 425 degrees. Line a cookie sheet with parchment paper and set aside (this isn’t a necessity, but I think parchment paper makes for a more lovely baked good.)

Peel, core and chop apples. To get 2 cups you will probably need 2 or 3 average sized granny smith apples. I generally keep the cubes to 1/4- 1/2 inch, but as with all things in my life- it is NOT an exact science.

Combine flour, sugar, baking powder, salt, butter, apples, and cinnamon. In a separate bowl, combine vanilla, egg and cream and gentle whip with a fork. Add the wet ingredients to the dry ingredients and mix well with a spoon, when that gets too difficult use your hands and kneed the dough until it is thoroughly mixed.

Pat your dough into a circle that’s about 1-1 1/2 inches thick and slice into 8 triangles (like a pizza!)

Arrange your triangles on your cookie sheet, brush with cream and bake for about 20 minutes.

To make the glaze- combine your cream, powdered sugar and cinnamon making sure the consistency is thick but still liquidy- feel free to adjust the cream and sugar ratio to provide you with the icing you like.

After your scones have been removed from the oven and cooled for 5 minutes or so, dribble on that glaze and enjoy!