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Almond, Apple Cinnamon Scones

Rated as 4 out of 5 Stars
12

"I especially enjoy these scrumptious scones--bursting with apples, cinnamon and almonds--on a rainy afternoon with a cup of tea. Because they're made with yogurt and no butter, they're a good fit for everyone's palates. Hope you enjoy them, too!"
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Ingredients

40 m servings 311
Original recipe yields 8 servings

Directions

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  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 chopped 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.

Nutrition Facts


Per Serving: 311 calories; 13 42.1 6.4 48 243 Full nutrition

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Reviews

Read all reviews 17
  1. 23 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I was worried that these might be dry, so I used almost a full cup of yogurt and doubled the milk. I also added 1 tsp. of cinnamon powder to the dry ingredients. I used only 1 tsp. of almond ext...

Most helpful critical review

I followed this recipe to the "T" -- it was okay, but I won't make it again. In my opinion, it didn't show off the apples to their best. If you do make it, these scones are best eaten warm -- ...

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I was worried that these might be dry, so I used almost a full cup of yogurt and doubled the milk. I also added 1 tsp. of cinnamon powder to the dry ingredients. I used only 1 tsp. of almond ext...

I followed this recipe to the "T" -- it was okay, but I won't make it again. In my opinion, it didn't show off the apples to their best. If you do make it, these scones are best eaten warm -- ...

True to the nature of scones, these scones were dense and a bit dry after the first day. I found they could use a bit more flavor, and plan to use more vanilla sugar and cinnamon next time. I al...

My boss mmade these scones and brought them to work; they were wonderful, even at room temperature. She said she had one warm from the oven the night before with a cup of Chai, and it was fanta...

I followed the recipe exactly with the exception of using half whole wheat flour. These scones tasted great for breakfast and were a perfect way to use the bounty of apples we have from our smal...

I substituted some of the ingredients with ingredients that I had on hand such as table spread instead of shortening, apricot yogurt instead of plain, soy milk for milk, vanilla extract for almo...

Excellent! I added a bit more yogurt and 1 peach and a handful of fresh saskatoons in addition to the 2 apples. They turned out light and fluffy. Delicious

I have no idea what happened with these. First time attempting scones and the finished product was good, but not at all what I expected. The dough was sticky and more like a batter than a doug...

These turned out very well for me. I took the advice of another review and used a little more yogurt. My family was very pleased with the outcome!