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 400Β°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

Giveaway Details:
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.

To Enter:
Subscribe to Tutti Dolci via email or RSS and leave a comment telling me what you’d make with King Arthur Flour’s Self-Rising Flour.

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: #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.

    1. Hi Julie, you can sub 2 cups all-purpose flour plus 2 tsp baking powder and 1/4 tsp salt (and include the 1/2 tsp baking soda). Increase the buttermilk to 2/3 cup. Hope that helps! πŸ™‚

  1. I’ve never tried self-rising flour, but I sure do want to. Plus they are throwing in the chips, I might have to make these scones first. Then maybe some cookies, then maybe some biscuits, then I’d probably have to take a break for at least a day so I could fit in my jeans.

  2. I would love to try this self-rising flour! It would be interesting to use it in the rolls we make for the homeless!

    These scones look SO yummy! I bet those cinnamon baking chips are the perfect addition!

  3. How delicious! I love scones and I don’t mind eating scones every day to tell you the truth. Thanks for explaining what self-rising flour means. I see a lot but wasn’t sure the difference between regular four vs. self-rising. It’s pretty convenient that baking powder is in it. I love King Arthur brand flour and always use it. I won last giveaway from you (thank you!) so I’ll give more chances to others this time. πŸ™‚ I follow you everywhere anyway. Retweeted!

  4. I may try your recipe for scones because it sounds delicious! or, I might make beer bread. Thanks for the giveaway!

  5. Beguiling apple scones and a touch of sparkle from the cinnamon chips, would make a radiant weekend brunch! What would I make? I’m thinking of an update to my favorite Oatmeal Cookies would be in order!

  6. I recently purchased a bag of KAF self rising flour and I used it but now I can’t remember what I baked,lol! Will have to get back to you;-) I also recently purchased a bag of KAF cinnamon chips- I may make your scone or cookie recipe-they both sound wonderful;-)

  7. Gorgeous, GORGEOUS scones! I have so many bags of cinnamon chips just waiting to be used up (I had to buy them in bulk from Amazon since I couldn’t find them anywhere else!). And I totally need to get in the habit of using self-rising flour! And thanks so much for the awesome giveaway! I’m already following via RSS and the first thing I’d make are these beautiful scones! πŸ™‚

  8. Great recipe Laura and beautiful photos, as always! Scones are one of my favorites, and what a great addition to these perfect fall scones with the cinnamon chips! Definitely have to try these. πŸ™‚

  9. Your scones look perfect, Laura – cinnamon chips (!!) and apples are a winning fall flavor combo. I’ve never used self-rising flour but I need to try it since hubs and I have been attempting to bake bread and muffins without salt, baking soda or baking powder because of his strict sodium restriction. Needless to say, we’ve had more disappointments than successes, so self-rising flour may be the solution (although it must include baking soda/powder in the mix to make things rise).

  10. lol, I learned something today! Is S/R flour not common in the US? It’s so common in Europe… it’s just “one of those things”, you know? I’d never even considered that people might not even know what it is!

  11. Ooh, wonderful. The texture of these looks spot on – crumbly and perfect! I love self-raising flour… just eliminates the need for baking powder/soda which I admit I often run out of! This is a lovely seasonal treat, thinking I might whip some up for Thanksgiving brunch πŸ™‚

  12. I seriously need to find those lovely cinnamon baking chips! One thing I loved in nutrition school, making homemade scones. They are versatile, delicious, and just fun to make:-) Your recipe sounds fantastic, Hugs, Terra

  13. Yummy and oh so tempting. I will have to research the chips. We live in a very rural area so much has to be done online. Thank you!

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