Perfect for a special brunch, these scones are not as hard as they look. Made with Musselman’s Apple Butter.
Combine the flours, sugar, baking powder, salt and spices in a large bowl.
Add the butter to the bowl and work in with a fork, pastry cutter, or your fingers until a crumbly consistency forms.
Add apples to the flour mixture and stir to combine.
Whisk the eggs, apple butter and vanilla together in a medium bowl until smooth.
Add the wet mixture to the dry and stir until combined and dough becomes sticky.
Fold in bacon until just combined.
Line a baking sheet with parchment paper.
Form half of the dough into a circular shape on the parchment paper, about 5-6 inches in diameter. Repeat with the other half of dough and place on the same baking sheet.
Cut each circle into 6 slices using a sharp knife and gently pull each piece out and away from the center of the circle to create some space between them.
Place the baking sheet in the freezer for 20-30 minutes.
Preheat oven to 425° F.
Remove baking sheet from freezer, brush the top of each scone with milk and sprinkle generously with turbinado sugar.
Place in the oven and bake for 15 minutes until golden brown around the edges.
Remove from oven and let cool on the baking sheet for 5 minutes before serving warm.
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