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.