Who doesn’t love fresh, warm scones? And how about scones that bake in the oven? We couldn’t decide between two scrumptious variations—so we’re including both an apple-cinnamon and a cranberry-orange recipe. You can have the best of both worlds! These tasty scones make a great breakfast, snack, or dessert. Give them a try, and let us know what you think.

Apple Cinnamon Scones

Servings: 12 scones | Time: 15 minutes active; 45 minutes inactive | Difficulty: Moderate

Ingredients:

• 2 3/4 c. all-purpose flour
• 1/3 c. granulated sugar or alternative sweetener
• 1 Tbsp. baking powder
• 3/4 tsp. salt
• Cinnamon essential oil*
• 1/2 c. cold butter
• 3/4 c. chopped apple
• 3/4 c. cinnamon baking chips
• 2 large eggs
• 1 tsp. vanilla
• 1/2 c. applesauce
• 2 Tbsp. milk
• 3 Tbsp. coarse sugar

Instructions:

1. In a large bowl, combine the flour, granulated sugar, salt, and baking powder.
2. Using a pastry cutter or a fork, cut the butter into the dry ingredients until the entire mixture is evenly crumbly.
3. Add the chopped apple and the cinnamon baking chips to the dry mixture, and set aside.
4. In a separate bowl, combine the eggs, vanilla, and applesauce. Dip a toothpick into the cinnamon essential oil, and stir the oil into the wet ingredients.
5. Combine the wet mixture with the dry ingredients, and stir until the dough holds together.
6. Line a baking sheet with parchment paper, and flour the paper.
7. Divide the dough into 2 balls, and pat them each down into rounds, about 3/4- to 1-inch thick.
8. In a small bowl, combine the coarse sugar with a drop of cinnamon essential oil.**
9. Brush each round with milk, and sprinkle with the coarse cinnamon sugar.
10. Using a knife, cut the rounds into 6 wedges.
11. Separate the wedges slightly by spreading the pieces 1/2 inch away from each other.
12. Place the pan of scones in the freezer to chill for 30 minutes.
13. Bake the scones for 18–22 minutes at 425°F or until golden brown.
14. Allow the scones to cool for a few minutes before enjoying.

*You can substitute the cinnamon essential oil for 1 drop cassia essential oil for a more subtle cinnamon flavor. **If you would like a brown cinnamon color on the top of the scones, stir 1/2 tsp. ground cinnamon in with the coarse sugar instead of cinnamon essential oil.

Cranberry Orange Scones

Servings: 8 scones | Time: 15 minutes active; 45 minutes inactive | Difficulty: Moderate

Ingredients:

• 2 3/4 c. all-purpose flour
• 1/3 c. granulated sugar or alternative sweetener
• 1 Tbsp. baking powder
• 1/2 tsp. baking soda
• 3/4 tsp. salt
• 1/2 c. cold butter
• 3/4 c. fresh cranberries
• 2 large eggs
• 1 Tbsp. vanilla
• 1/3 c. orange juice
• 1/3 c. milk, plus a little more for topping
• 3 drops orange essential oil
• 2 Tbsp. coarse sugar

Instructions:

1. In a large bowl, combine the flour, granulated sugar, salt, baking powder, and baking soda.
2. Using a pastry cutter or a fork, cut the butter into the flour mixture until the entire mixture is evenly crumbly.
3. Add the cranberries to the mixture, and set aside.
4. In a separate bowl, combine the milk, vanilla, orange juice, and orange essential oil.
5. Combine the wet mixture with the dry ingredients, and stir until the dough holds together. (You may not need to use all the wet mixture.)
6. Line a baking sheet with parchment paper, and flour the paper.
7. Transfer the dough to the parchment paper, and knead the dough 4 or 5 times.
8. Pat down the dough into a 7-inch circle. Cut the circle into 8 wedges, and spread them out across the baking sheet.
9. Place the pan of scones in the freezer to chill for 30 minutes.
10. Brush each scone with milk, and sprinkle with coarse sugar.*
11. Bake the scones for 15–20 minutes at 400°F or until golden brown.
12. Allow the scones to cool for a few minutes before enjoying with butter or jam.**

*For an extra tangy flavor, add 1–2 drops orange essential oil to the coarse sugar before sprinkling.

**For an optional orange glaze, combine 1 c. confectioners sugar with 2–3 Tbsp. orange juice, and drizzle over the slightly cooled scones.