Makes 12 large scones
Buttery and laced with shredded apples, these scones are scented with cinnamon, ginger, nutmeg, and cloves. Use a pastry blender to reduce the butter to small, thin flakes, then add eggs and buttermilk to bring the dough together. Pat it out, cut triangles, sprinkle them with cinnamon-sugar, and your kitchen will draw everyone in.
| 4 | cups flour |
| 4 | teaspoons baking powder |
| ½ | teaspoon baking soda |
| ½ | teaspoon salt |
| 2½ | teaspoons ground cinnamon |
| ½ | teaspoon ground ginger |
| ½ | teaspoon freshly grated nutmeg |
| ¼ | teaspoon ground cloves |
| ¼ | cup granulated sugar |
| ¼ | cup confectioners’ sugar |
| 12 | tablespoons (1½ sticks) cold unsalted butter, cut into tablespoons |
| 1 | egg plus 1 extra egg yolk |
| 1 | cup buttermilk |
| 2 | teaspoons vanilla extract |
| 2⅓ | large apples (such as Empire or Cortland), peeled, stemmed, cored, and shredded (use the large holes of a hand grater; about 1 lightly packed cup) |
| Extra flour (for sprinkling) | |
| Cinnamon-sugar made with 3 tablespoons granulated sugar and ¼ teaspoon ground cinnamon |
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1. Set the oven at 400 degrees. Line 2 rimmed sheet pans with parchment paper.
2. In a large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and granulated and confectioners’ sugar to blend them thoroughly.
3. Scatter the butter on top. Using a pastry blender or two blunt knives, cut the fat into the flour until it is pearl-size bits. With your fingertips, lightly rub the mixture together to reduce the fat to smaller thin flakes.
4. In a bowl, whisk the egg, egg yolk, buttermilk, and vanilla. Pour the liquids on the flour mixture. Scatter the apples on top. With a rubber spatula, stir gently to form a dough. Knead it lightly in the bowl, giving it 6 to 8 quick turns.
5. On a lightly floured counter, divide the dough in half, and pat each piece into a 6-inch round. Using a long chef’s knife, cut each round into 6 triangles. Transfer them to the baking sheets, setting 6 on each. Sprinkle a little cinnamon-sugar on each scone.
6. Bake the scones for 20 minutes or until they are firm. Transfer to wire racks. Serve warm or at room temperature. Lisa Yockelson