Recipe by Sabrina De Paulo
"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!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
apple - peeled, cored, and chopped
egg, lightly beaten
1 1/2 teaspoons
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 extract. Because I added more wet ingredients, the batter was very sticky, so I dropped the batter onto the cookie sheet in 12 equal portions and topped it with cinnamon sugar and chopped walnuts (didn't have any almonds).They were perfect! Light, moist and flavorful! Just what I wanted! Great recipe!
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 -- you'll find their flavor greatly improved by a few seconds in the microwave.
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 also grated the apples into the batter.
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 fantastic. These were very tender and moist.
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 small orchard.
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 almond and used 1 cup whole wheat flour and 1cup of normal all purpose flour. Turned out great anyway! Definitely a favorite at my hostel!
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 dough. Sticky, messy and a pain to try to knead. I know the kneading is supposed to be minimal, but because of the stickiness I had to keep adding flour. I noticed others reviews stated numerous substitutions they made and the finished product turned out well. I kept to the recipe and made no substitutions. Won't use this recipe again. I'm going to try another AR recipe tomorrow and hope I have better luck.
* Percent Daily Values are based on a 2,000 calorie diet.
Almond, Apple Cinnamon Scones
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 117
Bunny cakes, lamb cakes, chocolate eggs, and carrot cakes to nibble on.
Breakfast casseroles, drinks, fancy eggs, and brunch ideas for a sweet Easter event.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Make a wonderful warm breakfast of simple apple and cinnamon oatmeal.
See how to make a simple loaf cake layered with apples and cinnamon.
See how to make apple muffins with a crumbly cinnamon topping.