Flour, a KitchenAid and Thee.
My children love these scones. I believe these have replaced cinnamon chip or marionberry as their Most Favored Scone. For me, they are a little soft, muffiny. Not bad in any way, just not as dry or shortbreadish or less sweet as I care for in a scone. But I didn't get up from the settee to make them for myself this snowy Saturday morning. I felt that tug of therapy through baking and blurting out love for them in the form time spent baking for them.
Apple walnut scones, on the sweet side.
2 c. flour
3/4 c. brown sugar
1 T. baking powder
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
6 T. butter
1/2 c. heavy whipping cream
1 tsp. vanilla
1 apple, cored, peeled, in chunk sizes of your desire
- Mix dry ingredients in mixing bowl, using the paddle attachment.
- Add butter, mix to pea size crumbs.
- Combine egg, cream, vanilla. Add to butter mixture and stop short of fully combined.
- Add apples, walnut. A few turns and it's ready.
- Move the mixture to a floured surface, patting out to an inch high.
- Cut as desired, I choose eight for this recipe. You can also half the dough and make two discs of six.
- Brush with cream, add sugar or streusel.
- Bake at 425 - start checking after 15 minutes. You're on your own after that. They will spring back to the touch when done.
|I was tired of rounds and wedges|