Apple Cinnamon Scones Fluffy (Printable Version)
# What You'll Need:
→ Dough
01 -
250 g all-purpose flour
02 -
65 g rolled oats
03 -
1 tablespoon baking powder
04 -
1 teaspoon ground cinnamon
05 -
0.25 teaspoon baking soda
06 -
0.25 teaspoon salt
07 -
0.25 teaspoon ground nutmeg
08 -
115 g unsalted butter, cold
09 -
1 large apple, peeled and chopped
10 -
120 ml milk
11 -
60 ml honey
→ Topping
12 -
16 g rolled oats
13 -
1 tablespoon Turbinado sugar
14 -
0.5 teaspoon ground cinnamon
15 -
30 ml milk
# Step-by-Step Directions:
01 -
Preheat the oven to 200°C. Line a baking sheet with parchment paper to prevent sticking.
02 -
In a large bowl, whisk together the flour, oats, baking powder, ground cinnamon, baking soda, salt, and nutmeg. Cut in the cold butter using a pastry blender or two knives until the mixture resembles coarse crumbs.
03 -
In a separate bowl, mix the milk, honey, and chopped apple. Add the wet mixture to the dry ingredients and toss until just combined.
04 -
Transfer the dough onto a floured surface. Knead gently to bring everything together. Shape the dough into a disc approximately 23–25 cm in diameter and about 1.5 cm thick.
05 -
Place the dough disc onto the prepared baking sheet. Slice into 8 wedges and separate them by 2–3 cm. Brush each wedge with milk from the topping ingredients.
06 -
Combine Turbinado sugar, ground cinnamon, and oats. Sprinkle the mixture generously over the scones.
07 -
Bake in the preheated oven for approximately 20 minutes until golden brown and crisp on top.
# Helpful Notes:
01 -
Work with cold butter for flaky texture; chilling the cubed butter for 5 minutes before use enhances results.
02 -
Avoid overworking the dough to preserve lightness; some visible butter chunks are ideal.
03 -
Flour both hands and work surface as needed to manage sticky dough.
04 -
Experiment with different apple varieties for customized flavor and texture.
05 -
Store in an airtight container, bread box, or freezer bag for up to 2 days at room temperature or 7 days refrigerated.