This week I made some apple cinnamon scones in celebration of fall. The recipe I used can be found here. The scones are made with apples and cinnamon chips and I also added in 1/4 cup chopped walnuts to give some crunch. The hardest part was finding the cinnamon chips. Apparently they aren’t in high demand on my end of town and I had to go to 4 stores before I found one last bag hiding at Walmart. Oh, I felt like I had struck gold. The scones came together very easily. I used less butter than called for in the recipe and it was fine, so if you balk at using a full 1/2 cup (like I did) it tastes great with a less amount. My favorite part was sprinkling the cinnamon and sugar on top before baking. This recipe said that it was best to freeze the scones 30 min before baking because freezing breaks down the gluten in the flour and makes them tender and fluffy. I didn’t know that and from now on I’ll be freezing all my scones before baking. They smelled so good while baking – it was really hard to leave them alone till they had baked thoroughly and cooled. I’ll certainly make them again; they are perfect for fall. Enjoy them with a cup of tea or a mug of cider!
Blessings to you,
Sarah
anordinarymiracleday 
Thanks for the tip! I knew about chilling pie crust, but hadn’t heard that for scones! A fun experiment, and a tasty one. Cheers, WG