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  • Lucia Borzillo

Brown Sugar Apple and Cinnamon Chip Scones

Everytime I go to the store, pretty much any store that sells food, I look for Cinnamon Chips. If I can not find them in a store there is always Amazon. I only use the chips in scones. Usually through Autumn and Winter.

The scones I made tonight used Cinnamon Chips and chopped Apples. A perfect taste of Autumn.

Brown Sugar Apple and Cinnamon Chip Scones


2 cup all-purpose flour

2 tsp baking powder

1/2 tsp baking soda, sieved

1/2 tsp salt

2 Tbsp brown sugar

1 stick butter

1/2 cup diced apple

1 cup cinnamon chips

1 egg, separated

1 tsp vanilla extract

3/4 cup buttermilk, (Or Milk with 1/2 tsp lemon juice or vinegar)

raw sugar for dusting


Combine the flour, baking powder, and soda, salt, and sugar. Cut in the butter until the mixture resembles coarse meal. Stir in the cinnamon chips. Stir in diced apple. Combine the egg yolk, the vanilla, and the buttermilk; stir this into the dry ingredients until just combined. Turn the dough out onto a lightly floured surface and knead for 6-10 turns. Divide the dough in half and pat each half into a 6-7 inch circle. Cut each circle into 8 wedges. Brush each circle with lightly beaten egg white, dust it with sugar and transfer the wedges to an ungreased baking sheet.

Bake at 375 degrees for 18-22 minutes, until golden brown. Cool on a wire rack; after 5 minutes, cover loosely with a dish towel until completely cool.


Keeping in the baking mode, I mixed some Pate Brisee dough for a Chicken Pot Pie for later in the week. This is the only pie dough recipe I have ever used.

Pate Brisee

Ingredients - 1/2 tsp salt 1 pinch granulated sugar 5-1/2 Tbsp (2/3 stick) sweet butter, chilled 3 Tbsp vegetable shortening, chilled 1/4 cup ice water Method - Sift the flour, salt, and sugar together into a bowl; add butter and shortening and cut them into dry ingredients with a pastry blender or 2 knives until mixture is like coarse meal.

Sprinkle on and blend in enough of the ice water to make a workable dough, mixing water in lightly with a fork.

Turn dough out onto your work surface and, using the heel of your hand, smear the dough away from you, about 1/4 cup at a time. Scrape up the smeared dough into a ball, wrap, and refrigerate for at least 2 hours. 


Hope you all remember to watch The Great British Baking Show!

The new season starts today.


And today is Lucy's 12th Birthday!!!! She is the smallest, sweetest little cat.

She is my Friday Night Baking buddy, as long as she stays off the counters.

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