Almond, Apple Cinnamon Scones You Have To Try

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Almond, Apple Cinnamon Scones

"I specially enjoy these delicious scones--bursting with apples, cinnamon and almonds--on a wet afternoon with a cup of tea. Because they are made with yogurt and no butter, they're a great match for each person's palates. Hope you revel in them, too!"

Ingredients :

2 cups all-cause flour
1/3 cup white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons shortening, chilled
2 apple - peeled, cored, and chopped
1 egg, lightly beaten
1/2 cup plain yogurt
1 tablespoon milk
1 half of teaspoons almond extract
1 tablespoon milk
1 egg, gently beaten
2 tablespoons cinnamon sugar
1/four cup sliced almonds

Instructions :

Prep : 20M	Cook : 8M	Ready in : 40M

Preheat oven to 375 stages F (one hundred ninety ranges C). Line a baking sheet with parchment paper.
Stir the flour, sugar, baking powder, baking soda, and salt collectively in a mixing bowl. Use two forks or a pastry blender to cut in the shortening with the flour mixture until the mixture resembles coarse corn meal. Stir inside the chopped apples.
Whisk 1 egg, yogurt, milk, and almond extract together in a small bowl till clean. Stir the egg combination into the flour mixture simply till mixed. Gather the dough, and location the dough on a gently floured surface; knead 4 to five instances. Pat dough into a 7 inch diameter circle about 1 half inch thick. Cut dough into 8 wedges, and area on organized baking sheet.
To make the scone topping, whisk the milk and 1 egg together in a small bowl. Brush tops of scones with the egg aggregate. Sprinkle every scone with cinnamon sugar and almonds.
Bake in preheated oven till tops are golden brown, and a toothpick inserted in middle comes out easy, about 20 mins. Remove from oven and funky on a cord rack. Serve warm or at room temperature.

Notes :

Reynolds® parchment can be used for easier cleanup/removal from the pan.

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