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So FAST & EASY to make these from scratch, because your food processor does all the work! Then just pat the dough out into an 8" circle ~ cut into 8 wedges ~ bake. Drizzle on some CINNAMON APPLE GLAZE. I have edible gold glitter on mine here, but you could leave them plain or use any sprinkles that you want. They can be made with sugar or Splenda, for a sugar-free version.
Fresh CINNAMON APPLE CIDER SCONES
1-3/4 cups flour (plus more for work surface)
2-1/2 tsp baking powder………………………………...1 tsp. baking soda (ONLY if using Splenda)
2-1/2 TB sugar ~or~ 2-1/2 TB regular white Splenda (not baking blend)
1/2 medium apple ~ peeled and pulsed to tiny pieces in food processor
6 TB unsalted butter, cold and cut into pieces..........1/4 tsp. salt
1 packet APPLE CIDER mix (with sugar or sugar-free)
1-1/2 tsp cinnamon……………………........……………1 large egg
5-6 TB heavy cream (plus more for brushing on top)
GLAZE ingredients below
***
Preheat oven to 425 ~ line a baking sheet with parchment paper.
Cut the peeled apple into large chunks and put into your food processor. Pulse until it's tiny bits (including the peel) ~ quick pulses work best.
Put flour, baking powder, baking soda (if using Splenda), sugar/Splenda, cinnamon, Apple Cider mix and salt into bowl of food processor (you can leave the apple in there); add butter pieces and pulse 3-6 times or until mixture resembles coarse meal.
In small bowl, combine egg with 5 TB cream & lightly whisk ~ Add to food processor with meal mixture and pulse a few times until it comes together. If mixture seems dry, add the other 1 TB cream, but it shouldn’t be too sticky.
Transfer to lightly floured work surface. Shape dough into 6” circle, about 1” thick. Using sharp knife, cut into 8 equal wedges. Put scones on baking sheet ~ lightly brush tops with heavy cream (can sprinkle with sugar too, if desired). Bake until golden brown (about 10-14 minutes). Let cool slightly on baking sheets; remove to wire rack to cool completely.
Meanwhile, make the GLAZE: Start with about 3/4 cup powdered sugar (see below for sugar-free "powdered sugar") plus 1/2 tsp cinnamon. Then add any liquid you want (milk, any kind ~ apple juice ~ brandy ~ flavored liquid coffee creamer) 1 tsp at a time, whisking until desired consistency. Adjust by adding more sugar/powder until smooth, slightly thickened. If you glaze HOT scones, it will be a clear, shiny glaze ~ if you glaze them cold, it will be white. Use less liquid for a drizzle consistency.
SUGAR-FREE "POWDERED SUGAR" ~ Sift together 3/4 cup regular white Splenda with 1/4 cup cornstarch. Keep in a covered glass jar in pantry to use in recipes.
Makes 8 big wedges
Fresh CINNAMON APPLE CIDER SCONES
1-3/4 cups flour (plus more for work surface)
2-1/2 tsp baking powder………………………………...1 tsp. baking soda (ONLY if using Splenda)
2-1/2 TB sugar ~or~ 2-1/2 TB regular white Splenda (not baking blend)
1/2 medium apple ~ peeled and pulsed to tiny pieces in food processor
6 TB unsalted butter, cold and cut into pieces..........1/4 tsp. salt
1 packet APPLE CIDER mix (with sugar or sugar-free)
1-1/2 tsp cinnamon……………………........……………1 large egg
5-6 TB heavy cream (plus more for brushing on top)
GLAZE ingredients below
***
Preheat oven to 425 ~ line a baking sheet with parchment paper.
Cut the peeled apple into large chunks and put into your food processor. Pulse until it's tiny bits (including the peel) ~ quick pulses work best.
Put flour, baking powder, baking soda (if using Splenda), sugar/Splenda, cinnamon, Apple Cider mix and salt into bowl of food processor (you can leave the apple in there); add butter pieces and pulse 3-6 times or until mixture resembles coarse meal.
In small bowl, combine egg with 5 TB cream & lightly whisk ~ Add to food processor with meal mixture and pulse a few times until it comes together. If mixture seems dry, add the other 1 TB cream, but it shouldn’t be too sticky.
Transfer to lightly floured work surface. Shape dough into 6” circle, about 1” thick. Using sharp knife, cut into 8 equal wedges. Put scones on baking sheet ~ lightly brush tops with heavy cream (can sprinkle with sugar too, if desired). Bake until golden brown (about 10-14 minutes). Let cool slightly on baking sheets; remove to wire rack to cool completely.
Meanwhile, make the GLAZE: Start with about 3/4 cup powdered sugar (see below for sugar-free "powdered sugar") plus 1/2 tsp cinnamon. Then add any liquid you want (milk, any kind ~ apple juice ~ brandy ~ flavored liquid coffee creamer) 1 tsp at a time, whisking until desired consistency. Adjust by adding more sugar/powder until smooth, slightly thickened. If you glaze HOT scones, it will be a clear, shiny glaze ~ if you glaze them cold, it will be white. Use less liquid for a drizzle consistency.
SUGAR-FREE "POWDERED SUGAR" ~ Sift together 3/4 cup regular white Splenda with 1/4 cup cornstarch. Keep in a covered glass jar in pantry to use in recipes.
Makes 8 big wedges
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