Tuesday, October 25, 2016

Autumn Tease

Autum is my favorite season and one of the things I miss most about living back East.  Leaves changing, that first true chill in the air, a chunky sweater, and the beginning of the baking season that runs through the holidays. In Los Angeles, Fall seems to kick off more times than not by waves of 90 degree plus days.  Not the best way to kick off the season.  We had a reprieve from the heatwave, so I took advantage of the cooler temps and turned on the oven to bake these scones.  Apples scream Autumn and the scones did not disappoint, especially warm out of the oven with butter.


Apple Cinnamon Scones
Adapted from the 'Simple Scones Recipe' from King Arthur Flour
Makes 10-12


2 3/4 cups all-purpose flour
1/3 cup sugar
3/4 teaspoon salt
1 tablespoon baking powder
1/2 cup (8 tablespoons) cold butter
2 cups minced apples (I used Honeycrisps)
1 tablespoon lemon juice
1 tablespoon cinnamon
2 large eggs
1/ 2 teaspoon vanilla extract
3/4 cup milk
2 tablespoons heavy cream, for brushing scones, optional
cinnamon sugar, optional

Preheat oven 375 degrees.  Line a baking sheet with parchment paper, set aside.  After mincing apples, put in a small bowl and sprinkle with lemon juice.  Add cinnamon and stir to coat apple bits thoroughly.  

In a medium mixing bowl, whisk together flour, baking powder, sugar, and salt. Cut in  butter until the mixture is crumbly. Mix in apples. Whisk eggs, extract, and milk together in large measuring cup or small bowl.  Gradually add the liquid mixture to the dry, mixing thoroughly until there's enough liquid to incorporate all the dry ingredients. 

Using your hands or a tablespoon, drop mixture onto cookie sheet.  Dust hands with extra flour to keep mixture from sticking to hands.  I made mine about 2 1/2 to 3 inches wide, about an inch and a half high.  Place about an inch and a half apart on baking sheet.  

Brush tops of scones with heavy cream and sprinkle with cinnamon sugar.  Bake for 25-30 minutes, or until bottoms are lightly browned.  Remove from oven and let sit for about 5 minutes.  Serve with butter while still warm.



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