This post is sponsored by Bubbies Fine Foods. All opinions are my own. Thank you for supporting the businesses who support Sloane’s Table!
This apple cinnamon scones recipe is everything you hope for in a brunch baked good - moist, sweet, and comforting - thanks to one unique ingredient... sauerkraut! Bubbies Sauerkraut turns ordinary, dry scones into the best soft & moist scones you've ever had. You might be hesitant to bake with sauerkraut, but just like zucchini or carrots, it adds so much moisture to baked goods. And adding some apples and warm spices to these scones makes them taste like if apple pie and normal scones had a very delicious baby...
Ingredients
- All-Purpose Flour: You'll need about 2 ½ cups of all-purpose flour
- Granulated Sugar: You'll need a little less than 1 cup of sugar.
- Baking Powder: Make sure that your baking powder is fresh by testing it some water!
- Unsalted Butter: Use cold butter cut up into cubes. Similar to biscuits or pie dough, we want to cut the butter into the flour, leaving small chunks, which will hinder gluten development and create a soft & tender interior.
- Plain Greek Yogurt: Yogurt will give the scones moisture and a tender texture. No dry, crumbly scones here!
- Heavy Cream: You'll need heavy cream for both the dough and to brush on top of the scones before baking.
- Apples: You'll need about 1 medium apple, peeled and thinly sliced. I recommend using honeycrisp of granny smith.
- Bubbies Sauerkraut: You'll need about ½ cup of drained, squeezed, and finely chopped sauerkraut. Just like any other vegetable, sauerkraut adds amazing moisture and creates the best texture in baked goods!
- Turbinado Sugar: I like to sprinkle some turbinado sugar on the scones before baking to give a slightly crunchy top, similar to a muffin top!
- Powdered sugar: You'll need about ½ cup of powdered sugar for the glaze but you can always adjust this depending on how sweet you would like it to be.
FAQ
Just like baking with any vegetable, sauerkraut adds so much moisture to baked goods. Bubbies Sauerkraut is exactly what makes this cake so much more special than other traditional carrot cake. All you need to do is drain the sauerkraut and fold it into the cake batter. It creates the perfect soft & tender cake texture that just melts in your mouth!
The key to making ultra soft scones is the method in which the cold butter is cut into the flour, as well as the addition of both plain greek yogurt and heavy cream. Cold cubes of butter are mixed into the flour until they are pea-sized. This coats the flour in fat, which hinders gluten development and results in a softer, more tender scone. Adding both plain greek yogurt and heavy cream adds the perfect amount of moisture to keep these scones soft.
These scones will last about 3 days at room temperature in an air-tight container. You can also freeze them for up to 3 months, and simply warm them up in the microwave to defrost.
Other brunch recipes you'll love
A few extra baking tips
- Similar to biscuits, temperature is key when making these scones. Everything needs to maintain a cold temperature when being mixed together, which is why I prefer to use a stand mixer so I don't handle everything as much.
- You can use your hands to cut the butter into the dough and wooden spoon to mix everything else in, but you'll have to work quickly so the ingredients don't warm up too much!
- Pop the scone dough into the freezer for about 10-20 minutes before baking too ensure that every thing is super cold and will bake up right.
Happy baking! x
PrintRecipe
Apple Cinnamon Sauerkraut Scones
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 scones 1x
- Category: scones, breakfast
- Method: baking
- Cuisine: American
Description
This apple cinnamon scones recipe is everything you hope for in a brunch baked good - moist, sweet, and comforting - thanks to one unique ingredient... sauerkraut!
Ingredients
For the Scones:
- 300g all-purpose flour
- 85g granulated sugar
- 1 tbsp baking powder
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- 70g unsalted butter (cold, cubed)
- 90g plain greek yogurt (cold)
- 155g heavy cream (cold)
- 150g (1 medium) honeycrisp apple (peeled & thinly sliced)
- 50g Bubbies sauerkraut (drained, squeezed, and finely chopped)
Instructions
For the Scones:
- Preheat the oven to 425 degrees F (220 degrees C) and line a baking sheet with parchment paper.
- Combine the flour, baking powder, cinnamon, nutmeg, and salt together in a bowl of a stand mixer fitted with a paddle attachment.
- Add in the cubes of cold butter and mix on low speed until the butter is pea-sized.
- Then, add in the yogurt and heavy cream. Mix until just combined.
- Fold in the apples and sauerkraut by hand, careful not to over-mix.
- Dump the dough out onto the prepared baking sheet and mold into a circle about 1" in thickness. Chill in the freezer for about 10-20 minutes.
- Cut the scones into eight pieces and separate them slightly to give them room to expand. Brush the tops of the scones with heavy cream and sprinkle with turbinado sugar.
- Bake for 25-30 minutes or until the tops are golden brown and the center of the scones are baked all the way through.
- Allow to cool slightly before topping with glaze.
For the Glaze:
- Stir the powdered sugar and heavy cream together until smooth.
- Spread the glaze on the warm scones and serve immediately.
Notes
- Similar to biscuits, temperature is key when making these scones. Everything needs to maintain a cold temperature when being mixed together, which is why I prefer to use a stand mixer so I don't handle everything as much.
- You can use your hands to cut the butter into the dough and wooden spoon to mix everything else in, but you'll have to work quickly so the ingredients don't warm up too much!
Keywords: apple cinnamon scones recipe, brunch recipes, apple cinnamon sauerkraut scones, moist scones
Leave a Reply