Cinnamon Apple Scones

I'm on an apple kick, so here is another apple recipe.  I have some pumpkin recipes coming up so there will be some variety soon - I promise!

The idea for this recipe came from this recipe at King Arthur Flour.  The first time I followed their recipe exactly.  I loved the flavor combination, but not the texture - it wasn't as biscuity as I like - so I took the flavor ideas and put them in my regular scone recipe, resulting in a perfect fall scone.

I had the bag of cinnamon chips in my pantry for about 6 months and was never really sure about them.  Everyone I know who has tried the chips loves them, but I wasn't sure if I would have the same feelings.  In my mind chips are chocolate, maybe peanut butter.  When I saw this recipe, and being in an apple state of mind, my opinion of the cinnamon chips changed slightly.  Mixed with the sweet juicy apples and the buttery scones I now understand why so many people love these chips.

These are great any time of day, but I - and the rest of the Yellow Cheetah parents - found them particularly delicious as we sat outside on a chilly fall morning watching an early morning soccer game.  I made them on  Friday afternoon, put them in the refrigerator, then popped them in the oven Saturday morning.  They made watching girls U6 soccer even sweeter.

Cinnamon Apple Scones

5 Tbsp. unsalted butter, cold
2 cups All purpose flour
1 Tbsp. baking powder
3 Tbsp. sugar
1 cup heavy cream
½ cup diced apples
½ cup cinnamon chips
½ cup finely chopped pecans
Cinnamon sugar

Preheat oven 425°.  Line baking sheet with parchment paper.

Cut butter into ¼” cubes, or smaller, place in freezer while preparing rest of ingredients.

In large bowl combine flour, baking powder and sugar.  Toss to combine.  Using a pastry cutter, or your hands, gently combine the dry ingredients and flour until the mixture resembles a coarse sand.  Add heavy cream and mix until the dough begins to form.  Pour mixture out onto lightly floured work surface and knead until mixture forms a sticky ball.  Pat into a flat circle, sprinkle apple pieces, cinnamon chips and chopped apples on top of dough, fold dough in half and shape back into a circle.  

Cut into 8 wedges and place on baking sheet.  Place in refrigerator for at least 30 minutes.  Remove from refrigerator, brush top with milk and sprinkle with cinnamon sugar.  Bake for 12-15 minutes or until tops are a light brown.

 

Ginger Scones

I was talking about this recipe last night and had such a craving for it that I decided to make it this morning, with the help of my youngest chef.  I first had these a couple of years ago while visiting my brother and sister-in-law, She makes some of the best scones, in fact I didn't make these for a long time because I didn't want to ruin my memory of how good they were.

These are a basic scone recipe, so if you aren't a ginger lover you can easily substitute the crystal ginger with your favorite filling - blueberry, cranberry, chocolate chips the options are endless.

  

Ginger Scones

Printer Ready

5 Tbsp. unsalted butter, cold
2 cups All purpose flour
1 Tbsp. baking powder
3 Tbsp. sugar
1 cup heavy cream
½ cup chopped crystallized ginger
½ cup chocolate chips

Preheat oven 425°
Cut butter into ¼” cubes, or smaller, place in freezer while preparing rest of ingredients.

Line baking sheet with parchment paper.

In large bowl combine flour, baking powder and sugar.  Toss to combine.  Using a pastry cutter, or your hands, gently combine the dry ingredients and flour until the mixture resembles a coarse sand.  Add heavy cream and mix until the dough begins to form.  Pour mixture out onto lightly floured work surface and knead until mixture forms a sticky ball.  Pat into a flat circle, sprinkle ginger on top, fold in half and pat back into circle.  Cut into 8 wedges and place on baking sheet.  Bake for 12-15 minutes or until tops are a light brown.  Cool completely.

In microwave melt chocolate chips.  Dip ends of scones in chocolate or drizzle chocolate on top.