Apple Cinnamon Scones

This is a variation on the Maple Blueberry Scones recipe, and my son says these are even better!

3 c. all-purpose flour
2 T. sugar
2  1/2 tsp. baking powder
1/4 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp salt
3/4 c. cold unsalted butter, cut into small cubes
1 lg egg
1/4 c. apple juice
1/2 tsp vanilla
2/3 c. cold buttermilk
1  c.  finely chopped apple

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1 c. powdered sugar
1/4 c. apple juice
1/4 tsp cinnamon

Preheat oven to 400 degrees

In a mixing bowl, stir together  flour, sugar, baking powder, nutmeg, cinnamon, salt.  Cut in butter, using your fingers and/or a pastry cutter, until mixture resembles coarse meal, with some pea size pieces of butter mixed in. Stir in the chopped apple.   In another bowl, combine the buttermilk,  juice, vanilla and egg. Lightly beat with a fork. Add all at once to flour mixutre, stirring just enough to make a soft dough.

Turn out onto a floured board and knead lightly about 10 times.  Pat into a 1" thick circle. Cut into 2" rounds with a biscuit cutter or water goblet;  or cut into 2" squares or wedges.  Place onto ungreased cookie sheet. Bake for 16-18 minutes, until golden brown.

In a small bowl, mix together the powdered sugar, apple juice and cinnamon until smooth.  Spread over the top of warm scones and let cool.

Makes 12