• 8servings
  • 20minutes
  • 311calories

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Ingredients Jump to Instructions ↓

  1. 2 cups all-purpose flour

  2. 1/3 cup white sugar

  3. 1 teaspoon baking powder

  4. 1/2 teaspoon baking soda

  5. 1/4 teaspoon salt

  6. 6 tablespoons shortening, chilled

  7. 2 apple - peeled, cored and chopped

  8. 1/2 cup plain yogurt

  9. 1 1/2 teaspoons almond extract

  10. 1 tablespoon milk

  11. 1 egg, lightly beaten

  12. 2 tablespoons cinnamon sugar

  13. 1/4 cup sliced almonds

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

  2. Stir the flour, sugar, baking powder, baking soda, and salt together in a mixing bowl. Use two forks or a pastry blender to cut in the shortening with the flour mixture until the mixture resembles coarse corn meal. Stir in the apples.

  3. Whisk 1 egg, yogurt, milk, and almond extract together in a small bowl until smooth. Stir the egg mixture into the flour mixture just until blended. Gather the dough, and place the dough on a lightly floured surface; knead 4 to 5 times. Pat dough into a 7 inch diameter circle about 1 1/2 inch thick. Cut dough into 8 wedges, and place on prepared baking sheet.

  4. To make the scone topping, whisk the milk and 1 egg together in a small bowl. Brush tops of scones with the egg mixture. Sprinkle each scone with cinnamon sugar and almonds.

  5. Bake in preheated oven until tops are golden brown, and a toothpick inserted in center comes out clean, about 20 minutes. Remove from oven and cool on a wire rack. Serve warm or at room temperature.


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