Apple Pie Scones

I realized that lately I’ve been making a lot a lot a lot of cookies. Not that there’s anything wrong with cookies. Of course there’s nothing wrong with a lot a lot a lot of cookies! But I wanted to switch it up and make something different.

Apple Pie Scones from Square Root of PieI usually stick with cookies for a couple of reasons: 1, they’re very sharable, and 2, they’re usually ready to eat fresh out of the oven. No waiting for them to cool so you can frost them like cupcakes. I guess in that way, these scones are very much like cookies. Cookies you can eat for breakfast! My favorite kind.

Apple Pie Scones from Square Root of Pie

Apple Pie Scones
Makes 8 big scones or 2 dozen mini scones.

Ingredients
2 1/2 C flour
2 tsp baking powder
dash salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 C brown sugar
1 egg
1 tsp vanilla
1/2 C milk
1 stick butter
1 large granny smith apple, diced small

Instructions
1.
Sift together dry ingredients in a large bowl.
2. Cut butter into the flour mixture and combine. It’s okay if some of the butter is still in small chunks.
3. In a medium bowl, whisk brown sugar, egg, vanilla, and milk. Pour into flour-butter mixture and begin working into a dough.
4. Mix in the apples. At this point you may want to add more flour if the dough is too sticky, or more milk if it is too thick.
5. On a floured surface, pat dough into a disk about 10 inches across and 1.5 inches thick. Cut into 8 wedges. If making mini scones, cut each of the wedges into 3 smaller pieces.
6. Place scones on an ungreased baking sheet. If desired, brush the tops with milk and sprinkle with white sugar – this will give them a little crunch on top.
7. Refrigerate at least 30 min, or overnight.
8. Bake at 400F for 18-22 minutes.

Apple Pie Scones from Square Root of PieThese were really great fresh out of the oven and warm – I promise they taste just like apple pie!

 

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