Friday, August 10, 2012

Apple Cinnamon Scones

So, for the second half of scone day, I decided on apple cinnamon.  Here it is!

Apple Cinnamon Scones


4 cups flour
3/4 cup sugar (white)
3 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
12 tbsp butter
2 large apples, peeled, cored and chopped
1 cup milk, 1 tbsp milk
2 tbsp sugar crystals
1/2 tsp cinnamon

Preheat oven to 375 and grease a baking sheet.  Mix flour, sugar, baking powder, baking soda, and cinnamon in a large bowl.  Cut in your butter, either with a fork or your fingers until it is evenly distributed.  Add apple chunks.

Flour mixture + apple chunks

Stir in milk.  Mix gently until a soft dough forms. 

With my other scones, I formed a circle and cut it into slices to form the scones.  For these, I simply formed balls of dough into flattened circles on the cookie sheet, because the dough was a bit stickier. 

Bake for 15 to 20 minutes, until lightly browned. 

Garlic, Herb and Cheddar Scones

I decided it was a scone day.  My first attempt today was in the cheese family.  I think my second attempt will be with fruit.  I am waffling between apples and blueberries.  Anyhow, here is what I did:

Garlic, Herb and Cheddar Scones

4 cups flour 
3 tsp baking powder 
1 tsp baking soda
2 heaping tsp garlic powder
1 tsp Italian seasoning
1 tsp parsley
12 tablespoons butter 
½ tsp salt 
2 cups shredded Cheddar cheese (I used sharp)
4 heaping tsp minced garlic
1 1/3 cup milk, 1 tsp milk for glaze

Preheat oven to 375 degrees.  Lightly grease a baking sheet, or if you are like me, you are using a stoneware baking sheet that does not need to be greased, so you can skip this step.

In a large bowl, mix flour, baking powder, baking soda, garlic powder, Italian seasoning, parsley and salt.  Cut in the butter, either with a fork or your fingers until it forms small balls.  Stir in cheese and minced garlic. 

 Flour before adding the milk

Gently mix in the milk, just until combined.   Use your hands to finish mixing it into a solid dough.  Be careful not to knead it for too long.  Once it sticks together easily, make sure to stop.  If you are concerned, let it rest for 10 to 20 minutes in the refrigerator.

Press your dough into a 1 inch thick round. Cut into 16 wedges. Place on prepared tray and brush with milk. 
Baking 8 at a time

Bake in preheated oven for 15 to 20 minutes, or until lightly browned. Serve hot or let cool on a wire rack.