Makes 12 scones Pre-cooking the apples keeps these scones moist, but not soggy. You can do that part a day or two ahead of time, if you like. Galas are a neutral, crisp apple that are great for baking, but you can use Granny Smith or something similar if you like your apples on the tart side.
- 2 tablespoons unsalted butter
- 2 Gala apples, chopped
- 1/3 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 3/4 teaspoons kosher salt
- 4 tablespoons unsalted butter, cold
- 1/2 cup whole milk
- 1 egg, beaten
- 1/4 cup roughly chopped pecans
- 2 tablespoons turbinado sugar
- 3/4 teaspoon ground cinnamon
- Preheat the oven to 400°F.
- Heat the butter in a skillet over medium-high heat. Add the apples, sugar, and cinnamon, and cook until the apples are just softened, about 8 minutes. Set aside to cool completely.
- In a large bowl, combine the all-purpose flour, whole wheat flour, brown sugar, baking powder, and salt. Add the butter and use your fingers to cut the butter into the flour until a the butter pieces are about the size of peas.
- In a separate bowl, combine the milk, egg, pecans, and reserved apple mixture. Pour over the flour mixture and mix gently until just combined.
- Turn the dough out onto a lightly floured surface and form into an 8-inch circle. Use a knife or pastry cutter to first cut quarters, then cut each quarter into thirds to make 12 scones. Transfer the scones to a parchment paper-lined baking sheet. In a small bowl, mix the turbinado sugar and cinnamon and sprinkle over the scones.
- Bake until the scones are golden brown around the edges, about 22 minutes. Serve warm or transfer to a wire rack to cool.
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