Hi friends. We hope you’re loving fall as much as we are. There is just something about the crisp cool air, the rich colored leaves, the re-emergence of pumpkins, Indian corn and warm cider that just makes us want to snuggle up and bake, bake, bake.
Last week my adorable mom flew into town while Harrison was away to keep me company and to have her own New England fall foliage experience. More on that later but one of the perfectly Vermont adventures we had was heading over to the charming Shelburne Orchards for apple picking and well, all things apple. (Thanks to Susan for the recommendation!) That day trip just so happened to inspire today’s cozy Sunday brunch treat.
Soft. Warm. Airy.
Let’s let loose on some Warm Cinnamon Apple Scones shall we?
Ingredients for your dough:
- (1) cup of heavy cream
- (2) and (1/2) cups of all-purpose flour
- (6) tablespoons of sugar
- (1) and (1/2) tablespoons of baking powder
- (1/2) teaspoon of Kosher salt
- (1) and (1/2) sticks of unsalted butter
1. Pre-heat your oven on 350 degrees (conventional) / or 325 degrees if you have a convection oven.
2. In a large bowl, combine your dry ingredients from above.
3. Cut your sticks of butter into squares and add to your dry mixture.
somehow butter just makes life better.
4. Get your hands into it and combine the butter with your dry mixture. You want to create a mealy texture (similar to biscuit dough).
You want your mixture to be pretty granular. Mixing by hand helps you gauge it.
5. Next, create a well in the center of your mixture.
6. In your fancy well, add your deliciously rich heavy cream. Set aside and move on to prep your garnish below.
Fill that "well" friends.
Ingredients for your “goodness” – your apple garnish
- (1) and (3/4) cups of freshly picked apples … or store-bought…finely diced
- (1) tablespoon of lemon zest
- (1) tablespoon of ground cinnamon
- (1) teaspoon of ground allspice
- (1/2) cup of brown sugar
7. Get your “knife-skills-on” by finely dicing your fresh apples. As you dice, drop the apples in a cold water bath (with a teaspoon of fresh lemon juice… from your “zested” lemon) to quickly soak little by little. Once done dicing, drain your apples.
Peel your apples first, then quarter removing core, stem and seeds.
Finely diced and quickly soaked. The lemon juice keeps the apples from browning.
8. In a medium bowl, combine your drained apples with your lemon zest, cinnamon, allspice and brown sugar.
Yes. It smells as good as it looks.
9. Combine all the ingredients by hand in your bowl. Then, add your “goodness” mixture to your dough mixture, placing your apple goodness around your cream-filled well. Confused? See picture.
Apple meet flour. Cinnamon meet heavy cream. Ready to mix together!
10. Next, put those hands to work again and start folding all of the ingredients together. You want to create a good, pliable dough that’s somewhat tacky.
Yep, we like using our hands. Best tool we have.
11. Set your bowl o’ dough aside and next clear off a little counter space or pull out a large cutting board and coat freely with flour.
12. Remove your yummy dough from the bowl and place it on your floured surface.
13. Sprinkle the top of your dough with flour to create a good surface for your rolling-pin.
Adding a little flour helps to keep the dough from sticking to your rolling-pin.
14. Begin rolling out your dough until you achieve a (1/2) inch thickness.
We finally got a rolling-pin! Thanks Pops!
15. Now, cut your dough into your preferred size and shape. We used the bottom of a small rocks glass to create biscuit-like rounds.
After you cut out your scones and remove, mold your remaining dough sections together. Roll and repeat.
16. Arrange your scones on an ungreased baking pan and cook on 350 degrees for 20 minutes, rotating the pan 180 degrees in the oven after the first 10 minutes to help them cook evenly.
This recipe yields approx. 15 scones. This can vary based on size.
17. Pull them out, savor a big whiff and enjoy!
Pair with cider and the crisp outdoors.
Until we bake again,
A + H
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