Ingredients
- 2¾ cups unbleached all-purpose flour
- ⅓ cup granulated sugar
- ¾ teaspoon salt
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon apple pie spice
- 8 tablespoons cold unsalted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup applesauce
- 1 Granny Smith apple, peeled and shredded
- 1 Gala or Honey Crisp apple peeled and cut into small cubes
- ¾ cup cinnamon chips
- 3 tablespoons coarse white sugar
- ½ teaspoon cinnamon
- caramel dip (store-bought)
Preparation
Preheat oven to 400° (conventional; 375° convection).
Combine flour, sugar, salt, baking powder, cinnamon and apple pie spice in a food processor.
Cut the butter into half-tablespoon slices and add tto food processor.
Mix for 15 seconds or just until the butter is cut into the dry ingredients.
In a separate bowl whisk together the eggs, vanilla, and applesauce. Add to the dry ingredients.
Add the shredded apple, cubed apple, and cinnamon chips.
Stir just until the ingredients are combined and hold together. Be careful not to over-mix.
In a separate bowl, combine the white sugar and cinnamon for the topping.
Cover two baking sheets with parchment paper.
Using a ⅓ measuring cup, scoop the batter and level with a knife. Drop 1/3 cups of dough onto the parchment paper, leaving sufficient space between.
Lightly sprinkle scones with cinnamon sugar topping.
Set timer and bake for 9 minutes. Rotate baking sheets and switch oven racks. Bake for another 8—9 minutes or until a toothpick comes out clean and the scone bottoms are medium brown.
Remove scones to a wire cooling rack.
Once cooled, drizzle scones with caramel dip.
