Almond, Apple Cinnamon Scones

Ingredients

• 1.5 teaspoons almond extract 
• 0.3 cup almonds sliced
• 2  apples cored peeled chopped
• 1 teaspoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 2 tablespoons cinnamon sugar 
• 1  eggs lightly beaten
• 2 cups flour all-purpose
• 1 tablespoon milk 
• 0.5 cup yogurt plain
• 0.3 teaspoon salt 
• 6 tablespoons shortening chilled
• 0.3 cup sugar white

Equipment

• bowl
• baking sheet
• baking paper
• oven
• whisk
• mixing bowl
• wire rack
• blender
• toothpicks

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. Stir the flour, sugar, baking powder, baking soda, and salt together in a mixing bowl. Use two forks or a pastry blender to cut in the shortening with the flour mixture until the mixture resembles coarse corn meal. Stir in the chopped apples.
3. Whisk 1 egg, yogurt, milk, and almond extract together in a small bowl until smooth. Stir the egg mixture into the flour mixture just until blended. Gather the dough, and place the dough on a lightly floured surface; knead 4 to 5 times. Pat dough into a 7 inch diameter circle about 1 1/2 inch thick.
4. Cut dough into 8 wedges, and place on prepared baking sheet.
5. To make the scone topping, whisk the milk and 1 egg together in a small bowl.
6. Brush tops of scones with the egg mixture.
7. Sprinkle each scone with cinnamon sugar and almonds.
8. Bake in preheated oven until tops are golden brown, and a toothpick inserted in center comes out clean, about 20 minutes.
9. Remove from oven and cool on a wire rack.
10. Serve warm or at room temperature.