Almond, Apple Cinnamon Scones

Recipe View 5 mins Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. (5 minutes)

Recipe View 2 mins In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. (2 minutes)

Recipe View 5 mins Using a pastry blender or two forks, cut in the chilled shortening into the flour mixture until the mixture resembles coarse crumbs. (5 minutes)

Recipe View 1 mins Stir in the diced apples, distributing them evenly throughout the flour mixture. (1 minute)

Recipe View 2 mins In a separate small bowl, whisk together the lightly beaten egg, yogurt, milk, and almond extract until smooth. (2 minutes)

Recipe View 3 mins Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix. (3 minutes)

Recipe View 2 mins Turn the dough out onto a lightly floured surface and knead gently 4-5 times to bring it together. (2 minutes)

Recipe View 3 mins Pat the dough into a 7-inch circle, about 1 1/2 inches thick. Use a sharp knife or a bench scraper to cut the circle into 8 wedges. (3 minutes)

Recipe View 2 mins Carefully transfer the scone wedges to the prepared baking sheet, spacing them slightly apart. (2 minutes)

Recipe View 3 mins In a small bowl, whisk together the remaining 1 tablespoon of milk and lightly beaten egg to create an egg wash. Brush the tops of each scone with the egg wash. (3 minutes)

Recipe View 2 mins Sprinkle each scone generously with cinnamon sugar and sliced almonds. (2 minutes)

Recipe View 20 mins Bake in the preheated oven for 18-22 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean. (20 minutes)

Recipe View 5 mins Remove the scones from the oven and transfer them to a wire rack to cool slightly before serving. Serve warm or at room temperature. (5 minutes)