Fresh Apple Scones

Monday, November 25, 2013 Add Comment Edit

From the kitchen of One Perfect Bite...If your holiday menus are not yet set in stone, you might want to consider these light, fresh apple, scones for Thanksgiving breakfast. They are simple to make and a perfect way to begin the long holiday weekend. I make and freeze these, and other scones and muffins, well before the holiday, in order to minimize any interference with dinner preparations that need to be started in the morning. To serve, I defrost the scones in a microwave for about a minute and then transfer them to a toaster oven to warm and crisp for another 5 minutes or so. The recipe for these scones is an adaption of one that I found in Midwest Living magazine. If you enjoy soft and cake-like scones, I think you'll be very pleased with the results you can achieve using this recipe. Here is how the fresh apple scones are made.

Fresh Apple Scones...from the kitchen of One Perfect Bite inspired by Midwest Living magazine

Ingredients:
Scones
2 cups all-purpose flour
1/4 to 1/2 cup sugar + additional sugar for sprinkling
2-1/2 teaspoons baking powder
1/8 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/3 cup cold butter, cut into pieces
1 egg
1/2 cup whipping cream + additional cream for brushing tops of scones
3 teaspoons vanilla
3/4 cup peeled and finely chopped apple
Cinnamon sugar
Glaze
1/2 cup confectioners' sugar, sifted
2 teaspoons orange or lemon juice
1 teaspoon melted butter
1 teaspoon milk

Directions:
1) Line a baking sheet with foil or parchment paper. Preheat oven to 400 degrees F.
2) In a large bowl, stir together flour, sugar, baking powder, salt, cinnamon and nutmeg. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in chopped apples. Make a well in center of flour mixture.
3) In a small bowl, whisk together egg, whipping cream and vanilla. Add egg mixture all at once to flour mixture. Using a fork, stir until moistened and a dough forms.
4) Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing dough for 10 to 12 strokes or until dough is nearly smooth. Pat or lightly roll dough into an 8-inch square or circle. Cut into 8 rectangles or wedges.
5) Place scones 1-inch apart on prepared baking sheet. Brush tops with additional whipping cream and sprinkle with cinnamon sugar. Bake for 12 to 14 minutes or until lightly golden. Transfer scones to a wire rack. Cool about 10 minutes.
6) Meanwhile, combine confectioners' sugar, juice, butter and milk in a small bowl. Mix well. Drizzle over or ice still warm scones. Serve warm. Yield: 8 servings.