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!

 

Square Root of…

Can you believe I’ve had this blog for a year and a half, called it Square Root of PIE, and never even posted a pie recipe?

I’ve made pies before, but somehow never blogged them. Because I’m silly. So when I got invited to a pre-Thanksgiving potluck, I knew exactly what needed to happen. I needed to bake a pie. Not just any pie, but the pie of all pies. A pie with flaky crust, fresh filling, and a delicious topping. Everything a pie should be!

I didn’t have a lot of time to prepare for this pie. And by that I mean I didn’t get to go to the grocery store. So I poked around the kitchen until the creative juices started flowing. And by that I mean I found some berries in the freezer.

I’m not real big on pies with top crusts, so I poked around a little bit more until it dawned on me: oatmeal. And thus the pie was born. Baked. Whatever.

Apple Berry Crumb Pie
Crust recipe found here.

Ingredients
for the crust
1 1/4 C flour
1/4 tsp salt
1 stick butter, chilled and diced
1/4-1/3 C ice water
for the filling
4 medium Granny Smith apples, peeled and chopped
1/2 C frozen mixed berries
1/2 C brown sugar
2 Tbsp flour
2 tsp cinnamon
1 tsp vanilla
1 Tbsp orange juice
for the topping
3/4 C oats
3/4 C flour
1 C brown sugar
1/2 tsp cinnamon
1 stick butter, melted
dash salt

Instructions
1.
Start the crust by combining flour and salt in a large bowl. Slowly mash in butter with a fork until crumbs form.
2. Add water about a tablespoon at a time, mixing until you can form the dough into a ball with your hands. Wrap in plastic wrap and chill in the fridge at least 2 hours, preferably overnight.
3. Remove dough from fridge and let thaw while you make the rest of the pie. Preheat oven to 425 F.
4. In a large bowl, stir together all filling ingredients. Set aside to marinate while you begin the topping.
5. In a medium bowl sift together dry ingredients for the topping until combined. Pour in melted butter and stir until crumbly.
6. Roll out pie crust. (I prefer to do it in between two sheets of plastic wrap – no need for extra flour and no mess to clean up!) Press evenly into pie plate.
7. Spoon filling evenly into the crust. Top with the oat mixture.
8. Cover loosely with foil and bake for 20 min. Then remove foil, reduce heat to 375 F, and bake another 35 min.
9. Let cool at least 15-20 min before serving.

Happy Thanksgiving everyone!

Almost Famous

I’m so excited! I’ve gotten so many new views since I posted my mini cheesecakes on Foodgawker last week. Over 600 blog views just that day, and almost a thousand Foodgawker views! I can’t believe it. The fact that I’m even getting my submissions accepted is amazing – it means my photography is getting better! I know when I started this blog last year my pictures were awful. I still have a lot of room for improvement, of course, but I’m very happy!

I baked these with a friend last week. They were originally supposed to be cookies, but they came out a little more like cake than I expected. They were absolutely delicious, but I think to call them “cookies” would be a little misleading.

Chai Applesauce Cupcake Tops
Makes 2-3 dozen. Adapted from here.

Ingredients
for the cupcake tops
2 1/2 C flour
1/2 tsp baking soda
3/4 tsp cinnamon
1/4 tsp nutmeg
1 bag chai tea
1 C brown sugar
1 stick butter
1 egg
1 C + 2 Tbsp applesauce
for the frosting
2 Tbsp butter
2 bags chai tea
2 Tbsp boiling water
2 Tbsp milk
dash cinnamon
dash nutmeg
2-3 C powdered sugar

Instructions
1.
Preheat oven to 325F. Grease cookie sheet.
2. In a medium bowl, combine flour, baking soda, spices, and tea (crush a bit before opening the bag).
3. In another bowl, cream together butter and sugar. Stir in egg applesauce.
4. Slowly pour flour mixture into applesauce mixture and mix well.
5. Drop spoonfuls onto cookie sheet and bake 10-12 minutes, until edges are brown. Let cool completely.
6. When cookies/cupcake tops are almost cool, begin the frosting by browning the butter in a small saucepan.
7. While butter is browning, steep tea bags in water.
8. In a medium bowl combine butter, tea, milk, and spices. Slowly add powdered sugar until desired consistency is reached, adding more milk if necessary.
9. Coat cookies with a thin layer of frosting.

PieCake

It’s funny that my blog is called Square Root of Pie but I don’t actually have an recipes for pie on here. I made an apple pie once, but it was before I started the blog. I actually really wanted to bake a pie for July 4, but I ended up taking the bus to Pittsburgh for the holiday so I wasn’t about to hold a pie in my lap for eight hours.

I did this instead, and I’m really proud of it. The recipe is completely my own, and it came out really good! I’ve had apple pie with cheddar cheese once or twice, and although I was definitely afraid to taste it the first time, it’s actually really great! Feel free to use as much or as little as you want though – I actually only put the cheese on half because I knew some people probably wouldn’t want it.

Apple Pie Cupcakes with Brown Sugar Frosting
Makes one dozen.

Ingredients
for the cupcakes
1 C flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 C sugar
3 Tbsp butter
1 egg
1 tsp vanilla
3/4 C applesauce
1 Tbsp lemon juice
shredded sharp cheddar (optional)
for the filling
1 granny smith apple, peeled and diced (about 1 C)
1 Tbsp brown sugar (not packed)
1/4 tsp cinnamon
for the frosting
1/3 C brown sugar, packed
2 1/2 Tbsp butter
dash cinnamon
2 Tbsp milk
1 C powdered sugar

Instructions
1.
 Preheat oven to 350F. Prepare cupcake tin with paper liners. (I used silicone pans, but the cake was so moist that it was actually a bit difficult to remove them from the pans without them falling appart! I definitely recommend the paper.)
2.
Prepare the filling. In a small bowl, toss the diced apples with cinnamon and brown sugar. Set aside.
3. For the cake, in a medium bowl mix flour, baking powder, baking soda, and cinnamon.
4. In another bowl, cream together butter and sugar. Add the egg, vanilla, applesauce, and  lemon juice.
5. Gradually add the flour mixture to the wet mixture. Fill cupcake wells about 2/3 full and top with spoonfuls of the pie filling.
6. Bake 18-20 minutes. If using, top with cheddar around the 12 minute mark.
7. When cupcakes are almost cool, begin frosting by heating butter, brown sugar, and cinnamon in a small saucepan over low heat, stirring constantly.
8. Add the milk and let boil until it thickens. Remove from heat and add sugar. Frost a *thin* layer on the cupcakes – the frosting is very sweet!

Stress Baking part 4

This wasn’t really stress baking. I wasn’t baking because I was stressing out. This was more like reward baking. This was a Weekend Breakfast but on a Tuesday, after I took my final on Monday night. Then again, we baked these while simultaneously writing a report, so I guess you could call it procrastination baking.

I’m usually not a fan of pears, but I am a huge fan of chai tea. Something about the texture of pears is weird to me, but then again I’ve never had them baked before. You don’t usually think of pears as something to put into baked goods, but it worked so well in these.

Pear and Chai Scones
Makes 8-12 scones. Original recipe here.

Ingredients
2 C flour
1/2 C brown sugar
2 tsp baking powder
1 tsp salt
1 bag chai tea (crush a bit before opening)
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
1 stick butter, softened
1 pear, diced small
1 C buttermilk (or 1 C milk + 1 tsp cream of tartar)
applesauce, to serve

Instructions
1.
 Preheat oven to 400F.
2. In a large mixing bowl, mix together dry ingredients. Fold in butter, pear, and buttermilk.
3. On a floured surface, pat dough into a disk about 10 inches across and 1.5 inches thick. Cut into 8-12 wedges, depending on how large you want your scones.
4. Place on a greased baking sheet and, if desired, brush tops with buttermilk. Bake 17-20 min.

These scones are light and fluffy, not hard and dense like scones sometimes are. I suppose you could eat them with butter, but I liked them with applesauce. Just spoon a little bit onto each bite.

They keep pretty well, too. Pop the leftovers in the microwave for 30 seconds and they taste just like they did fresh out of the oven!

Stress Baking part 3

I made these for my BFFL’s birthday when I could have been studying for a Chinese exam and preparing for a presentation. But it’s okay because I got an A on the exam and did great on the presentation. And they made his birthday super awesome (obviously, since my cookies make everything awesome).

I gave half to the birthday boy and took half to rehearsal to give to my dancers. Not to brag or anything, but people were fighting over them. And someone asked me for the recipe. That always makes you feel great.

There are so many different things going on in this cookie but I think all the flavors complement each other really well. I hate when you put too many things and the cookie just gets really heavy – these are actually really light. They’re sort of cake-y, not a dense cookie at all, but not so cake-y that they’re not cookies anymore.

Again, they all got eaten very quickly so I’m not sure how well they keep.

Everything Cookies
Makes 2 1/2 dozen cookies. Adapted from here.

Ingredients
1/2 C chopped walnuts
1 ripe banana
1 stick butter
1/2 C sugar
1/2 C brown sugar
1/4 C applesauce
1 egg
2 tsp vanilla
1 1/2 C flour
1 tsp salt
1/2 tsp baking soda
1 C quick oats
~3oz chocolate chips (adjust the amount to your taste – I think less is more)

Instructions
1. Preheat oven to 375. Toast walnuts for a few minutes (watch them – they burn easily!) and mash banana. Set both aside.
2. In a large bowl, cream butter and sugars. Add egg, vanilla, applesauce, and banana.
3. Mix in flour, salt, and baking soda. Stir in oats, walnuts, and chocolate chips.
4. Drop spoonfuls onto a greased baking sheet. Bake 12-13 minutes until set.

Yum yum yum. I want to make eat these again. You should make them and give me some.

“_____ Week”

Last Week. Tech Week. Show Week. Stress Week. I Have No Time Week. It’s the last week of classes, the week of my dance show, the week when everything is going on all at once and I’m freaking out. Which means I’m stress baking to make myself feel better, but also that I don’t have much time to blog. So next week is Cookie Week, where I post all the different cookies I’ve made so far. I’ve got three already.

Last last weekend, instead of breakfast, we made delicious spinach lasagna rollups.

You can check out the recipe here. They were pretty straightforward to make, and very good, but next time I’d put more cheese. Mostly because I love cheese.

Anyway, onto the main event. Breakfast from last Saturday. Amazing. I wish I could eat these everyday. They’re sweet but not too sweet – I hate when breakfast gets too close to dessert. Making them was so quick that I really could do it on any random morning.

Applesauce Banana Muffins
Makes 10 muffins. Original recipe here.

Ingredients
2 ripe bananas
1/4 C sugar
1/4 C applesauce (if using unsweetened, add a bit more sugar)
1 C flour
1/2 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp vanilla
1 egg

Instructions
1. Preheat oven to 350F.
2. In a medium bowl, mash bananas and mix in sugar.
3. Stir in remaining ingredients.
4. Pour into a muffin pan and bake 20-25 min until a knife comes out clean.

They’re really light, so don’t feel bad if you eat two. Or three. Or four. Which I did. They’re also pretty good with a little bit of butter on top, but they don’t need it.