Yield: 8 scones
Preparation: 1 hr 20 min (includes chilling)
Bake time: 12-14 min.
2 c. all-purpose flour
1 tbsp. baking powder
1/3 c. granulated sugar
1/2 tsp. salt
1 1/2 tsp. ground cinnamon
1/2 c. butter, grated
1/2 c. heavy cream
1 tsp. vanilla extract
1 tbsp. honey
1 c. grated apple (approx. 1 medium apple)
Optional spiced glaze
1/4 c. powdered sugar
3/4 tsp. milk
1/4 tsp. ground cinnamon
Use the large grates on a grater to grate 1 medium apple that has been peeled and 1/2 cup of butter. Place the butter in the freezer, and place paper towels over the apples to pull out some of the moisture. Set aside for at least 20 minutes.
In a small bowl, whisk the egg with the heavy whipping cream, honey, vanilla extract, and lemon zest. Set in the fridge.
In a large bowl, whisk together the flour, baking powder, salt, granulated sugar, and cinnamon. Add in the frozen grated butter and use two forks to cut the butter into pea-size pieces.
Make a well in the center of the flour mixture, and pour in the liquid mixture and the apples.
Fold the ingredients together using a rubber spatula until the dough comes together. (You may need to use your hands as well)
Once combined, turn the dough out on to parchment paper and split the dough evenly into two pieces. Flatten each piece into a 1/2″ thick disc and put in the freezer for 30 minutes.
Preheat the oven to 400F (200C) and line a baking sheet with parchment paper. Use a sharp knife to cut one of the discs into 8 triangles. Spread out on a baking sheet and brush the tops with heavy cream. Bake for 12-14 minutes, until the tops are golden brown. Repeat with the other disc.
Whisk together the powdered sugar, cinnamon and milk until combined.. If the mixture seems too thin, add more powdered sugar. If the mixture seems too thick, add more liquid. Drizzle over the scones once they are cooled. Enjoy!
Scones are best enjoyed on day one, but will keep for 4-5 days in the fridge.
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