Cinnamon Apple Scones

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Peel and dice the apple into small, even pieces (about 1/4-inch cubes). Toss with 1/2 tsp cinnamon and 1 tsp lemon juice in a small bowl. Set aside.
3. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
4. Add cold, cubed butter to the flour mixture. Using a pastry cutter, fork, or your fingertips, cut the butter in until the mixture looks like coarse crumbs with some pea-sized chunks.
5. In a separate bowl, whisk the egg, buttermilk or cream, and vanilla extract. Pour into the dry ingredients and gently mix until just combined.
6. Fold in the cinnamon-lemon apple pieces, being careful not to overwork the dough. If sticky, sprinkle in a tablespoon more flour.
7. Turn the dough onto a lightly floured surface. Pat into a circle about 1 inch thick. Cut into 8 wedges.
8. Place wedges on the prepared baking sheet, leaving space between each. Freeze the tray for 10 minutes for flakier scones.
9. Brush tops with extra cream or milk. Sprinkle with coarse sugar and a dusting of cinnamon.
10. Bake for 18-22 minutes, until tops are golden and edges are crisp. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm.