Apple Cinnamon Scone 苹果肉桂司康
Scones, also known as British tea cakes, are a classic treat in English afternoon tea, usually served with clotted cream and jam. The outside of a scone is crisp and crumbly, while the inside is incredibly soft, infused with the aroma of butter—simple, homey, and comforting. When these apple cinnamon scones were baking, my whole house was filled with an amazing smell. Thanks to the addition of cinnamon powder, the scones take on a pale yellow hue and at first glance look a bit like whole wheat scones. When eating scones, I love to split them in half across the middle, then spread on a layer of butter and jam so I can enjoy both the crunchy crust and the sweet, wholesome interior.
Ingredients
Steps
Lay out all the ingredients you need, and preheat the oven to 175 b0C with top and bottom heat.
Mix the flour, sugar, baking powder, cinnamon powder, and salt evenly.
Use your hands to gently rub the butter cubes into the dry ingredients; this will take a few minutes.
When fully rubbed in, the butter-flour mixture should look like coarse cornmeal.
Add the milk and beaten egg to the flour mixture and stir until just combined.
Gently bring the mixture together into a dough with light movements, taking care not to over-knead.
Roll out the dough, then loosely spread a layer of apple slices over it. Fold the dough in half, roll it out again, and add another layer of apple slices. Repeat until the apple slices are evenly embedded throughout the dough.
Shape the dough into a round, and gently press any remaining apple slices into the surface by hand.
Cut the shaped round of dough evenly into four wedges.
Brush a layer of beaten egg over the surface of the dough.
Place in the middle rack of the preheated 175 b0C oven and bake for 10 minutes. Rotate the baking tray 180 degrees and bake for another 8 minutes, then remove from the oven.