RECIPE
Apple Scones
Fall is my favorite season of the year. How can it not be with slightly cooler temperatures. I say slightly cooler, because we have been in the high 80’s and rarely have it the 90’s. But realistically it could be a 100 next week. In the mean time I am going to enjoy the cooler temps. It will be awhile before sweatshirts and sweaters will be worn here in NC. I am okay with that.
Along with the Fall season, comes APPLE SEASON, I am team apple!! Something about apples is a reminder of my childhood. My mom and I always went to this apple festival and making apple sauce. That could be why I am team apple, but who knows.
When I had my bakery, my apple scones were always a hit in the Fall, so I thought I would share my apple scone recipe with you. Just like all my other scone recipes, this one is the drop method too. I mean why not? They taste exactly the same as the ones that are rolled out and cut into triangles? So if I can bake or cook something easier, 99% of the time I will. I am about easier with a hubs, 3 kids and a dog.
Tips for making Scones
- Butter must be super chilled, I prefer to throw my butter in the freezer at least 20 minutes or the night before I am ready to bake scones.
- Buttermilk and egg must be cold, they keep the scones from spreading while baking.
- Grate butter into the mixture. The butter crumbs will melt as the scones bake, creating little pockets that make a flakey center.
- Use a pastry cutter and cut the grated butter into the dough to make a messy crumble, this mess I am okay with.
- Skip the rolling and???? cutting, just use a large cookie scoop to scoop the dough onto the tray.
- Refrigerate for 20 minutes before baking.
I mix the dry ingredients first in a large bowl. Grate the butter into the dry ingredients. I think using a pastry cutter is key. It really helps to make a nice buttery/flour crumb, perfect for baking scones. In a separate medium bowl, I whisk together the wet ingredients before adding them to the dry ingredients. Fold in your apples. Try to work the dough as little as possibles. The more you work it, the warmer the butter will be and the dough will get a little tough. Less is better. Top with a nice apple flavor glaze. it brings out the apple flavor in the scone.
With these tips and how to’s, I hope you aren’t afraid of making scones. They really are pretty easy to make.
That’s What’s Baking in my Kitchen ????????
Billie-Jo
Ingredients
- 2 ½ flour
- ½ cup brown sugar
- 1 tbsp baking powder
- ¾ tsp salt
- 2 tsp cinnamon
- 1 tsp apple pie seasoning
- ½ cup unsalted very cold
- ¾ cup buttermilk
- 2 tsp vanilla extract
- 1 large egg
- 1 ¼ cup chopped apples
- 1 ¼ cup sifted powdered sugar, 3-4 tbsp of apple cider or juice, 1 tsp vanilla and dash of salt
Directions
- Line a large cookie tray with parchment paper and set aside.
- In a large bowl whisk together the flour, brown sugar, baking powder, cinnamon, apple pie seasoning and salt. Set aside.
- Grate the butter into the dry ingredients. Using a pastry cutter, cut the grated butter into the flour mixture until a crumble forms. Set the bowl aside.
- In a medium bowl whisk together the buttermilk, egg and vanilla.
- Add the wet ingredients to the dry ingredients and mix together.
- Add the chopped apples and mix.
- Scoop the dough on the prepared tray. Place the tray in the refrigerator for about 20 minutes. At this time preheat the oven at 400.
- After the scones have chilled, bake them for 15-20 minutes. Scones are done when the edges are golden brown and the top is lightly brown.
- Apple Glaze-while the scones are baking, make the glave. Whisk the powdered sugar, apple juice, vanilla, cinnamon and salt in a medium bowl.
- Let the scones cool for about 5-10 minutes before drizzling the glaze on top.
- Scones will stay fresh for up to 3 days.
