{"id":1672,"date":"2019-10-27T05:22:54","date_gmt":"2019-10-27T10:22:54","guid":{"rendered":"https:\/\/crossfieldcollection.com\/recipe\/?p=1672"},"modified":"2019-10-28T10:16:38","modified_gmt":"2019-10-28T15:16:38","slug":"1672-2","status":"publish","type":"post","link":"https:\/\/crossfieldcollection.com\/recipe\/1672-2\/","title":{"rendered":"apple scones –"},"content":{"rendered":"

\"\"<\/p>\n

Ingredients for Scones<\/em><\/p>\n

2 and 3\/4 cup King Arthur Flour All Purpose
\n1\/3 cup granulated sugar
\n3\/4 teaspoon salt
\n1 Tablespoon baking powder
\n1 teaspoon Vietnamese Cinnamon
\n8 Tablespoons (1\/2 cup) cold unsalted butter
\n3\/4 cup chopped fresh apple\u00a0 cut in 1\/2 inch pieces (about a half of a medium apple, can leave the skin on)
\n1\/2 cup of Cinnamon Sweet Bits
\n2 large eggs
\n1 teaspoon pure vanilla extract
\n1\/2 cup applesauce, unsweetened preferred<\/p>\n

Topping
\n<\/em>milk for bushing
\n2 tablespoon sparkling white sugar
\n1\/2 teaspoon Vietnamese Cinnamon<\/p>\n

Instructions<\/strong><\/p>\n

    \n
  1. Place a rack in the upper third of the oven and preheat the oven to 425 degrees F. Lightly grease a Ceramic Scone Pan.<\/li>\n
  2. In a large mixing bowl. whisk together the flour, sugar, salt, baking powder, and cinnamon.<\/li>\n
  3. Work in the butter just until the mixture is unevenly crumbly: it\u2019s OK for some larger chunks of butter to remain unincorporated.<\/li>\n
  4. Stir in the chopped apple and Cinnamon Sweet Bits.<\/li>\n
  5. In a separate mixing bowl, whisk together the eggs, vanilla, and applesauce.<\/li>\n
  6. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.<\/li>\n
  7. Scrape the dough onto a floured work surface, and round it into an 8 inch disk, a scant 1 inch thick. Using a knife or bench knife that you\u2019ve run under cold water, slice it into eight wedges. Carefully place the wedges into the prepared pan.<\/li>\n
  8. To make the topping: Stir together the sparkling sugar and Vietnamese Cinnamon. Brush each wedge with milk, and sprinkle with the topping.<\/li>\n
  9. Bake the scones for 25 to 30 minutes, or until they\u2019re golden brown. Remove the scones from the oven and transfer them onto a cooling rack. Serve warm.<\/li>\n<\/ol>\n

    Credit to The King Arthur Flour Company.
    \nPurchase the Fresh Apple Cinnamon Scones Recipe Bundle October 2019<\/p>\n

    PDF<\/p>\n","protected":false},"excerpt":{"rendered":"

    Ingredients for Scones 2 and 3\/4 cup King Arthur Flour All Purpose 1\/3 cup granulated sugar 3\/4 teaspoon salt 1 Tablespoon baking powder 1 teaspoon Vietnamese Cinnamon 8 Tablespoons (1\/2 cup) cold unsalted butter 3\/4 cup chopped fresh apple\u00a0 cut in 1\/2 inch pieces (about a half of a medium apple, can leave the skin…<\/p>\n

    Read More<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[4],"tags":[],"class_list":{"0":"post-1672","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-bread","7":"entry"},"_links":{"self":[{"href":"https:\/\/crossfieldcollection.com\/recipe\/wp-json\/wp\/v2\/posts\/1672","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/crossfieldcollection.com\/recipe\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/crossfieldcollection.com\/recipe\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/crossfieldcollection.com\/recipe\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/crossfieldcollection.com\/recipe\/wp-json\/wp\/v2\/comments?post=1672"}],"version-history":[{"count":2,"href":"https:\/\/crossfieldcollection.com\/recipe\/wp-json\/wp\/v2\/posts\/1672\/revisions"}],"predecessor-version":[{"id":1690,"href":"https:\/\/crossfieldcollection.com\/recipe\/wp-json\/wp\/v2\/posts\/1672\/revisions\/1690"}],"wp:attachment":[{"href":"https:\/\/crossfieldcollection.com\/recipe\/wp-json\/wp\/v2\/media?parent=1672"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/crossfieldcollection.com\/recipe\/wp-json\/wp\/v2\/categories?post=1672"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/crossfieldcollection.com\/recipe\/wp-json\/wp\/v2\/tags?post=1672"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}