Makes 8 scones
2 cups all-purpose flour
½ teaspoon kosher salt
1 ½ teaspoons baking powder
1 tablespoon cinnamon
½ cup raw or golden sugar (see note)
6 tablespoons very cold unsalted butter
½ medium tart apple, peeled
½ cup milk
For topping: ¼ cup raw sugar
Butter, for serving
Preheat the oven to 375 degrees and grease a baking sheet. In a large bowl, stir together the flour, salt, baking powder, cinnamon and sugar. Grate the butter on the large holes of a box grater and stir into the flour mixture. Use the same box grater to grate the apple into the bowl and stir gently to combine. Use your fingers to separate any large clumps of butter.
Stir in the milk, mixing together until you have a uniform, soft dough. Gather together and form a large ball, knead a few times, and place on the prepared baking sheet. Press the dough into a circle 8” wide. Use a sharp knife to cut the circle into 8 wedges and separate them, just a bit. Sprinkle with the extra raw sugar.
Bake for 22 minutes, or until the scones are firm to the touch and browned on the bottom. Allow to cool and serve with extra butter, if you like.
Note: raw or golden sugar is easily found at the supermarket and has a caramel-like flavor. You can also use white sugar.