I have a weakness for scones and have done pretty well not having them all the time. In fact I haven't made any this year. But on Mennonite Girls Can Cook they have an Apple Pie Scone recipe that looked yummy and I broke.
Had to make them, was going to yesterday after I got back from Tulsa but by the time I did we had a strong storm roll through. When there is lightening I have to unplug my modem and router, otherwise it can get fried. Which meant I could not get the recipe off their blog.
So this afternoon after coming back from being at Sager Creek Quilt Shop for a class, I made them.
(I'll share the neat pattern we worked on tomorrow)
They were good so I thought I would share this with you. They say it's okay to as long as I give them credit and link back to them. And if you get a chance you might want to go mennonite girls can cook because they have wonderful recipes and a large collections
APPLE PIE SCONES
2 cups flour
1/2 teaspoon salt
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup cold butter
1 1/2 cups finely chopped apple (tart apples such as Honeycrisp or Granny Smith are best)
1 Tablespoon brown sugar
1 teaspoon cinnamon
1 large egg
1 cup buttermilk
1 tablespoon butter
2 tablespoons milk
1/4 cup brown sugar
1/4 teaspoon cinnamon
1/4 to 1/2 cup icing sugar
Preheat your oven to 375°F.
In a large bowl, combine the flour, salt, sugar, baking powder and baking soda.
Cut in the butter, using a pastry blender...or grate with a coarse grater and combine with fingertips.
In separate bowl, add brown sugar and cinnamon to diced apple and stir to coat. Add to dry ingredients and stir to distribute apple pieces throughout.
Whisk together the eggs and buttermilk.
Stir this mixture into the dry ingredients.
Drop by large spoonfuls (ice-cream scoop) onto parchment paper lined cookie sheet.
Bake until golden...15 to 18 minutes.
While still warm, drizzle with glaze. (Heat butter and milk together in microwave for 30 seconds on high. Add brown sugar and cinnamon and stir until sugar is melted. Stir in icing sugar a little at a time until smooth and desired thickness.)
Yield: 1 dozen large scones.
Tip: Scones are best enjoyed fresh from the oven. They do freeze well, however. Just thaw, heat and serve.
Hope you enjoy these. They are not overly sweet and I think the next batch I would add a little more cinnamon, I love cinnamon.