I’ve been wanting to make these scones since August, and I’ve waited a long time. It doesn’t become more weather appropriate than right now. I made these last weekend while going back and forth between scone-making and putting together a shelf I had ordered and neglected for the longest time. Multi-tasking usually doesn’t bode well for me.
Baking these spiced scones is like lighting a scented candle! Your entire house will smell like apples and spices, except that you can actually anticipate sinking your teeth into something delicious and edible. The scones are crumbly, faintly sweet, and studded with pieces of crisp apples. Laced with cinnamon and nutmeg, they just scream warmth and coziness, and are especially wonderful when enjoyed warm with some jam, butter, or if you have the time, fresh apple butter.
So you want to know what happened to the shelf? I was onto the final step of the assembly instructions (or so I thought…) when I discovered that the last piece was not the right one at all. James shooed me away right on the verge of me having a panic attack (do I have to disassemble the entire thing?) and somehow, magically, fixed the wrong pieces like I had never laid my inept hands on them. Clearly, I can’t follow furniture instructions, only recipes.
I think my calling is in the kitchen. Actually, I’m pretty happy about that.
Spiced Apple Scones
1 large apple, cored, peeled, and finely chopped
¼ tsp ground nutmeg
2 tsps ground cinnamon, plus extra for topping
¼ cup granulated sugar, plus extra for topping
2 cups all-purpose flour
1 tbsp baking powder
½ tsp salt
6 tbsps unsalted butter, cold, cut into small cubes
1 large egg
1 tsp vanilla extract
½ cup heavy cream or milk
Milk, for brushing
3 tbsps coarse sugar
½ teaspoon ground cinnamon
Preheat oven to 350°F. Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together flour, sugar, salt, baking powder, and spice. Cut in butter with pastry blender until the mixture is crumbly with pea-sized pieces. Stir in apples.
Meanwhile, in a separate mixing bowl, whisk together the egg, heavy cream, and vanilla extract. Add the wet mixture to the dry ingredients and mix until soft dough forms. Cover the dough with plastic wrap and refrigerate for at least 30 minutes. On a lightly floured surface, pat the dough into a circle about 1-inch thick. Brush the top with milk and sprinkle with cinnamon-sugar mixture. Using a knife dipped in flour, cut into 8 equal wedges.
Transfer scones to the prepared baking sheet and bake for 20-25 minutes, or until lightly browned.
*I used Granny Smith apples, but you can use other varieties if you don’t like the tartness. When I made it, I cut the apples into big chunks and most fell out as I was shaping the dough into a circle. Dicing the apple finely is probably best.
*For the cinnamon-sugar topping, you can use a coarse sugar like turbinado (sugar in the raw) or sanding sugar for extra crunch.