apple-cinnamon chip scones
My pantry is stocked with various flours, but until recently, I had never baked with self-rising flour. When I read about King Arthur’s new self-rising flour, I couldn’t wait to test it out in a recipe. King Arthur Flour generously provided me with a sample to test, along with a bag of their cinnamon mini baking chips (I’ve been adding the chips to everything lately, including these cookies).
After using the self-rising flour in these apple-cinnamon chip scones, I’m a new convert! The scones emerged from the oven incredibly tender and golden with delicious pockets of cinnamon chips and apples. When you use self-rising flour, there’s no need to add baking powder or salt – both are already in the flour. I also reduced the liquid a bit from my typical scone recipe since the absorption is less than in all-purpose flour. From now on, I’ll use self-rising flour whenever I want a tender scone, biscuit, or muffin. Want to try the flour and cinnamon chips yourself? Giveaway details are below the recipe!
Apple-Cinnamon Chip Scones
2 cups King Arthur Flour self-rising flour
1/3 cup sugar
1/2 tsp baking soda
1/4 tsp cinnamon
1/8 tsp allspice
1/4 cup chilled unsalted butter
1 cup peeled and grated Gravenstein apple (or any sweet-tart apple)
1/3 cup King Arthur Flour cinnamon mini baking chips
1/2 cup low-fat buttermilk
1 large egg
1/2 tsp vanilla extract
Preheat oven to 400°F and line a baking sheet with a silicone mat or parchment paper. Whisk together self-rising flour, sugar, baking soda, cinnamon, and allspice in a large bowl. Dice butter into 1/2-inch pieces; sprinkle over flour mixture and use a pastry cutter to cut in evenly until mixture resembles coarse meal.
Add apple and cinnamon chips to flour mixture, folding in gently. Whisk together buttermilk, egg, and vanilla extract in a small bowl; add to flour mixture and fold in just until moist. Use a floured bench scraper to scrape dough out onto prepared baking sheet; lightly flour hands and pat dough into an 8-inch circle. Score into 12 wedges with floured bench scraper.
Bake 18 minutes or until golden. Cool 2 minutes on baking sheet, then carefully transfer to wire rack to cool before slicing into wedges. Store leftovers in an airtight container up to 2 days and warm before serving.
Yield – 12 scones (serving size: 1 scone)
Calories – 165
Carbs – 25
King Arthur Flour has offered to give away a 16 oz package of cinnamon mini baking chips plus a coupon for a FREE 5 lb. bag of self-rising flour. This contest is open to US Residents.
Extra entries: Do one or all of the following, and leave separate comments for each:
1. Become a fan of Tutti Dolci and King Arthur Flour on Facebook.
2. Follow @Tutti_Dolci and @KingArthurFlour on Twitter.
3. Tweet: Win cinnamon baking chips and a free bag of flour from @Tutti_Dolci & @KingArthurFlour. Enter here: http://bit.ly/U9p0Ux #giveaway
4. Follow Tutti Dolci and King Arthur Flour on Pinterest.
Good luck! Entries/comments accepted until Sunday, October 21 at 5:00 pm PST. One winner will be chosen at random and notified by email.
Disclosure: King Arthur Flour generously provided me with self-rising flour and cinnamon mini baking chips to review for this recipe. I was not compensated in any way and all opinions expressed in this post are my own.