Prep time:
30 minutes
|
Cook time:
30 minutes
|
Total time:
60 minutes
There's a surprising ingredient in these sweet and flaky apple scones! It's a must-try recipe that will have the whole family asking "what's your secret?"
Ingredients
For the Scones:
- 300g all-purpose flour
- 85g sugar
- 1 tbsp baking powder
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- 70g unsalted butter (cold, cubed)
- 90g yogurt
- 155g heavy cream
- 150g (1 medium) honeycrisp apple (peeled and thinly sliced)
- 50g (1⁄2 cup) Bubbies Sauerkraut (drained, squeezed, and finely chopped)
For the Glaze:
- 60g powdered sugar
- 2-3 tbsp heavy cream
Directions
For the Scones:
- Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
- Combine the flour, sugar, baking powder, cinnamon, nutmeg, and salt together in a bowl of a stand mixer fitted with a paddle attachment.
- Add in the cubes of cold butter and mix on low speed until the butter is pea-sized.
- Then, add in the yogurt, heavy cream, and vanilla. Mix until just combined.
- Fold in the apples and sauerkraut by hand, careful not to overmix.
- Dump the dough out onto the prepared baking sheet and mold into a circle about 1'' in thickness. Chill in the freezer for about 10-20 minutes.
- Cut the scones into four pieces and separate them slightly to give them room to expand. Brush the tops of the scones with heavy cream and sprinkle with turbinado sugar.
- Bake for 25-30 minutes or until the tops are golden brown and the center of the scones are baked all the way through.
- Allow to cool slightly before topping with glaze.
For the Glaze:
- Stir the powdered sugar and heavy cream together until smooth.
- Spread the glaze on the warm scones and serve immediately.
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