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.
I 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
Makes 8 big scones or 2 dozen mini scones.
2 1/2 C flour
2 tsp baking powder
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 C brown sugar
1 tsp vanilla
1/2 C milk
1 stick butter
1 large granny smith apple, diced small
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.
These were really great fresh out of the oven and warm – I promise they taste just like apple pie!
I’m done with final exams! Hooray! Only a few days left until graduation, and I’m getting very excited.
During finals week, there are always free muffins before the early morning finals. A couple of my friends were sad there weren’t any GF muffins, so since I had leftover flour after making cookies, I decided to make them some GF finals exam muffins!
Black Cherry Almond Chocolate Chip Muffins
Gluten free. Makes one dozen.
1 1/2 C gf all-purpose flour
1/2 C almond flour
1 Tbsp baking powder
1/2 C sugar
1/4 C oil
3/4 tsp almond extract
1 C black cherry Greek yogurt
1/4 C milk
1/3 C chocolate chips
1. Preheat oven to 350F. Line a muffin pan with paper liners.
2. In a large bowl, sift together flours, baking powder, and salt. Set aside.
3. In a smaller bowl, mix sugar and egg. Add oil, extract, yogurt, and milk.
4. Add wet to dry and mix until combined. Fold in chocolate chips.
5. Bake 20-25 min until browned.
Leaving California is always hard, especially when I know there’s snow waiting for me back in Pittsburgh. Earlier this week the temperature got down to single digits in the daytime, and we’ve got huge icicles hanging right above our front door! It’s miserable.
I had a class canceled the other morning, so I decided to make some breakfast for my roommates with some leftover fruit I had sitting in the fridge. These came out great! Perfect use of my extra hour.
Makes 8 scones.
3 C flour
1/3 C sugar
1 tsp baking powder
1/4 tsp baking soda
1 stick butter, cold
zest and juice of 1/2 lemon
1/3 C milk
~3/4 C diced strawberries
1. Preheat oven to 350F. Lightly grease a baking sheet.
2. In a large bowl, sift together dry ingredients.
3. Cut butter into flour mixture until completely combined. It should be crumbly.
4. In a small bowl, whisk together eggs, milk, and lemon.
5. Add milk mixture and strawberries to the dough, kneading until combined. Add flour as necessary.
6. Press dough to a disk about 1 inch thick. Slice into 8 wedges.
7. Bake 15-20 min. Serve warm with butter, honey, or applesauce.