Apple Cinnamon Scones
with Whipped Honey Butter
a sweet treat recipe
She’s from America. He’s from Russia. They met as students in Czechia, got married in Slovenia, and have been eating their way around the world together ever since! Now based in Lincoln, Nebraska, Brit and Viktor enjoy creating globally inspired recipes that allow you to travel the world without leaving your kitchen. On their blog, Whisked Away Kitchen, you'll find adventurous recipes that are flavorful, attainable and perfect for entertaining friends and family. Follow along at whiskedawaykitchen.com or on Instagram
@thewhiskedawaykitchen.
These buttery, flaky scones are studded with fresh apples and warm cinnamon, paired with a luscious whipped honey butter. Perfect for a holiday breakfast or weekend brunch!
TIME (ACTIVE) | 25 M
TIME (INACTIVE) | 50 M
TOTAL | 1 H 15 M
8 SERVINGS
| 1 scone
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt until well combined.
- Grate the frozen butter using the large holes of a box grater and add it to the dry ingredients. Gently work the butter into the mixture using a pastry cutter or your hands until it resembles coarse crumbs. If the mixture warms up, transfer to the freezer for 15 minutes. Keep chilled while preparing the wet ingredients.
- In a separate bowl, whisk together the heavy cream, egg, and vanilla extract. Pour into the flour mixture, add the chopped apples, and fold until just combined.
- Turn the dough out onto a lightly floured surface. Using floured hands, shape it into an 8-inch disc. Cut into 8 equal wedges.
- Place the scones on a parchment paper lined baking sheet and freeze for 20 minutes. Meanwhile, preheat the oven to 400°F.
- Brush the tops of the chilled scones with heavy cream. Bake for 22 – 25 minutes, or until golden brown. Let cool on the baking sheet for 5 minutes.
- While the scones bake, prepare the whipped honey butter. In a small mixing bowl, combine softened butter, cream, honey powder, cinnamon, and salt. Using an electric mixer, beat on low speed until fully blended. Then, increase to high speed and whip for about 5 minutes, until the mixture is light and airy.
Store scones in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. Whipped honey butter keeps refrigerated for 1 week (soften before using).
The key to flaky, tender scones is keeping the butter as cold as possible throughout mixing and shaping. If your dough ever becomes warm, transfer to the freezer for 15 minutes before continuing.
cassia
ground
Ground cassia cinnamon's spicy, warm flavor and aroma star in many homespun fall and winter recipes. Cassia is dominant variety of cinnamon in America.
0.28 oz - PORTION$0.50
2 oz - JAR$8
2 oz - REFILL$7
8 oz - REFILL$24
ground
Nutmeg has a warm, sweet, slightly pungent aroma and taste. Ground nutmeg is a clumpy, light colored, orange-brown powder.
0.32 oz - PORTION$0.50
2 oz - JAR$6
2 oz - REFILL$5
freeze-dried
powder
Freeze-dried honey powder is an easy-to-use, non-liquid sweetener for baking, beverages, and savory dishes.
2 oz - JAR$5
2 oz - REFILL$4
8 oz - REFILL$13
