Delightful Apple SconesPosted: October 21, 2012
Happy Sunday! It’s gorgeous out! Unfortunately, I didn’t realize how amazing the day was until about 3:00 this afternoon – I’d holed myself up in the kitchen to bake some apple goodies. I wanted to make the house smell yummy for DT’s homecoming. 🙂
A couple of weeks ago, I saw this recipe for apple scones on Skinnytaste. We’d just been to the apple orchard, so I was on the prowl for ideas of how to use the 267 we picked (exaggeration, sure, but we had a ton). DT and I love scones, so I thought I’d give this flavor a whirl.
I started by mixing the milk (I didn’t have buttermilk so just used regular), applesauce, brown sugar, vanilla, and egg together:
Then the dry ingredients in a separate bowl: whole wheat flour, white flour, baking powder, nutmeg, and cinnamon.
I cut the stick of butter into small cubes, tossed into the flour mixture, and combined with a pastry blender.
Two cups of apples were peeled, sliced, and diced.
I dumped the apples into the flour with butter, then the wet ingredients were incorporated.
I’ve never been a particularly “neat” scone maker. I.E. I didn’t go through the trouble to roll the dough out into a circle and cut into wedges, as the recipe instructs. Plus, the dough seemed too wet to handle, even with my floured hands and floured counter top. So, I did what I usually do – scoops of dough plopped onto the baking sheet with cooking spray.
They’re like little apple blobbies.
Into the oven they go!
The scones were in the oven a bit longer than the recipe indicated – probably closer to 25 minutes at 375 degrees. They just seemed extra doughy so I left them in.
Here they are, all warm and goldeny-brown:
After they cooled for a bit, I made the glaze to drizzle over. Other than the milk and powdered sugar, I didn’t really measure the cinnamon or nutmeg so those flavors really came through.
After trying the scones, I could definitely tell they are lower fat versions. That’s not a bad thing, it’s just an observation. The texture is drier and chewier (plus the pieces of apple), and you can taste the graininess of the whole wheat flour. The sweetness – and spice – are in the glaze.
As a totally unrelated aside….we have a hodgepodge of red wine open lately. How does this happen?
Part two of Crazy Apple Baking Day was a dish of apple crisp. I’ll post on that tomorrow – have a great night!