The fall breakfast scones that basically scream autumn — cinnamon, fresh apples, and pecans in a tender, flaky scone. Brush with melted butter and cinnamon sugar for extra warmth.
Prep15 minutes
Cook18 minutes
Serves8
Ingredients
2 cups all-purpose flour
1/3 cup cold butter, cubed
1/3 cup granulated sugar
2 tsp ground cinnamon
1 large apple, peeled and diced
1/2 cup heavy cream
Instructions
Mix the flour, sugar, cinnamon, and baking powder, then cut in the cold butter until crumbly.
Stir in the diced apple, then add the cream and mix until just combined.
Pat the dough into a disc, cut into 8 wedges, and place on a parchment-lined baking sheet.
Bake at 400F for 18 minutes until golden. Brush with melted butter and dust with cinnamon sugar.
