Delight in these tender and flavorful cinnamon apple scones, perfect for a cozy breakfast or afternoon treat.
Preheat your oven to 375°F (190°C) and prepare a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a large mixing bowl, combine the flour, brown sugar, baking powder, cinnamon, nutmeg, ginger, and salt.
Whisking the dry ingredients ensures even distribution of the spices.
Cut the cold butter into the dry ingredients using a pastry blender until the mixture resembles coarse crumbs.
Cold butter creates flaky layers in the scones.
Peel, core, and dice the apple into small pieces, then add them to the dry mixture.
Dice the apple into uniform pieces for even distribution.
In a separate bowl, whisk together the applesauce, buttermilk, and egg.
Ensure the wet ingredients are well mixed for a consistent dough.
Pour the wet mixture into the dry ingredients and gently stir until just combined. The dough will be sticky.
Avoid overmixing to keep the scones tender.
Transfer the dough onto the prepared baking sheet and shape it into an 8-inch circle about 3/4-inch thick.
Use lightly floured hands to prevent sticking.
Mix the granulated sugar and cinnamon, then sprinkle it over the top of the dough.
The sugar topping adds a delightful crunch.
Score the top of the dough into 8 wedges with a sharp knife, cutting about 1/4-inch deep.
Scoring helps the scones bake evenly and makes them easy to separate.
Bake in the preheated oven for 18-22 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Rotate the baking sheet halfway through for even baking.
Allow the scones to cool slightly before cutting along the scored lines into wedges. Serve warm.
Enjoy the scones with a dollop of cream or a drizzle of honey for added indulgence.
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