Cinnamon Roll Apple Scones

Recipe

Breakfast
Cinnamon Roll Apple Scones

Primary Media

Cinnamon roll apple scones drizzled in icing on parchment paper with a side of extra icing

User Rating

5 out of 5 stars
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2 ratings

Recipe Data

8
Servings
40min
Prep
1hr
Total

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    Description

    Apples, cinnamon rolls, and scones all in one dessert. It doesn't get much better than this. 

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 8
    QuantityIngredientAdd
    ½ c.Hy-Vee quick-cooking oats
    1 c.Hy-Vee all-purpose flour
    1 c.Hy-Vee whole wheat flour
    1 tbsp.ground flaxseed
    1 tbsp.Hy-Vee baking powder
    ½ tsp.Hy-Vee salt
    1 tsp.Hy-Vee ground Saigon cinnamon, divided
    tsp.Hy-Vee ground nutmeg
    3 tbsp.plus 1 tsp Hy-Vee butter, divided
    2Hy-Vee large eggs, divided
    ½ c.buttermilk
    ¼ c.plus 1 tbsp Hy-Vee granulated sugar, divided
    2 tsp.Hy-Vee vanilla extract
    1medium apple, cored and chopped
    ¼ c.Hy-Vee slivered almonds, toasted and finely chopped
    1 tbsp.packed Hy-Vee brown sugar
    1 c.Hy-Vee powdered sugar
    1 to 2 tsp Hy-Vee milk

    Directions

    1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside.
    2. Place oats in blender or food processor. Cover and blend until finely ground. Transfer to a large bowl. Stir in all-purpose and whole wheat flours, flaxseed, baking powder, salt, 1/2 teaspoon cinnamon and nutmeg.
    3. Using a pastry blender, cut in 3 tablespoons butter until mixture resembles coarse crumbs. Make a well in the center; set aside.
    4. In a medium bowl, lightly beat 1 egg. Add buttermilk, 1/4 cup granulated sugar and vanilla. Stir in apple and almonds. Add all at once to flour mixture. Using a fork, stir just until moistened.
    5. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for 10 to 12 strokes or just until dough holds together. Divide dough into 8 portions. Pat each portion into a 3-by-2-inch rectangle. Place scones 2 inches apart on prepared baking sheet.
    6. In a small bowl, lightly beat remaining egg; brush onto scones. In another small bowl, combine 1 tablespoon sugar, brown sugar and remaining 1/2 teaspoon cinnamon; sprinkle on scones.
    7. Bake for 20 minutes or until golden. Cool slightly on baking sheet.
    8. In a small microwave-safe bowl, melt 1 teaspoon butter. Stir in powdered sugar and enough milk to make icing of drizzling consistency. Drizzle icing over scones.
    9. To store: Place iced scones in a single layer in an airtight container; cover. Store at room temperature for up to 2 days or freeze for up to 2 months. To serve, thaw at room temperature.

    Nutrition facts

    Servings

    330 Calories per serving

    Amounts Per Serving

    • Total Fat: 9g
    • Cholesterol: 60mg
    • Sodium: 400mg
    • Total Carbohydrates: 57g
    • Protein: 7g

    Daily Values

    0%
    Vitamin A 4%
    0%
    Vitamin C 2%
    0%
    Iron 10%
    0%
    Calcium 8%

    Recipe Source:

    Hy-Vee Seasons Back to School 2015.