Fall is not just about pumpkins, even though I think it is. Apples are another wonderful ingredient to use in the fall. My mother and Aunt stopped here for a couple days before they headed to DC for a conference. They requested some baked goodies to take with them on the road. I made them pumpkin scones, sugar cookies and these wonderful apple scones.
If you like scones that are a little more moist than most, then these scones are for you. The addition of applesauce keeps them moist and the chunky apples and spices makes it a winner. I regret giving them most of these scones. I will be making the scones again this week so we can enjoy them too.
- 2 1/4 c. all purpose flour
- 1/3 c. dark brown sugar
- 1 Tbsp baking powder
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp cloves
- 1/4 tsp salt
- 1 stick (8 Tbsp) butter, chilled and cut into small pieces
- 1 egg
- 1/4 c. applesauce
- 1/4 c. milk
- 1 tsp vanilla extract
- 2 c. apples, cored peeled and diced
- raw sugar for sprinkling
- Preheat oven to 350 degrees and line baking sheet with parchment paper.
- In small bowl, combine egg, applesauce, milk, vanilla, whisk to combine thoroughly and set aside.
- In large bowl combine flour, sugar, powder, cinnamon, nutmeg, cloves, salt, and whisk to combine. Using pastry cutter or two knives, cut butter into flour until all pieces are smaller than pea-sized. Add apples and toss to coat.
- Add wet ingredients to dry and mix in lightly with fork until dough just comes together. Turn dough out onto well floured work surface and pat into large ball.
- Cut dough in half. Shape half of dough into flat disk shape and cut into 8 slices. Place on baking sheet and repeat with other half of dough. Sprinkle tops of scones with sugar and place in the oven.
- Bake until turn slightly brown, about 25 minutes. Remove from oven and let cool on baking sheet for 10 minutes. Transfer to a wire rack and let cool.
Source: Good Things Catered
I had fresh pumpkin puree begging to be used. Pumpkin scones were always something I’ve wanted to make and knew the puree would be perfect for them. I found the pumpkin scones on Brown Eyed Baker. The spiced glaze is what really attracted me to it and I must admit, that is what makes the scone really shine. When I was making the dough I found it was pretty soft, softer than most scone doughs. I added a bit more flour to them as I was patting them out and that helped. They turned out fabulous, there was the right amount of spices to bring out the pumpkin flavor. I’ve been enjoying these with a nice cup of tea or coffee.
- 2 cups all-purpose flour
- 7 Tablespoons granulated sugar
- 1 Tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 6 Tablespoons cold butter
- ½ cup fresh or canned pumpkin
- 3 Tablespoons half-and-half
- 1 large egg
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
- Combine flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger in a large bowl. Use a fork to cut the butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious; set aside.
- In a separate bowl, whisk together the pumpkin, half-and-half and egg. Fold wet ingredients into dry ingredients, and form the dough into a ball. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle about 3 times as long as wide. Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut each of the portions in an X pattern (four pieces) so you end up with 12 triangular slices of dough. Place on prepared baking sheet. Bake for 14-16 minutes, or until light brown. Place on wire rack to cool.
- 1 cup plus 3 Tablespoons powdered sugar
- 2 Tablespoons milk
- ¼ teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 pinch ground ginger
- 1 pinch ground cloves
Mix all the ingredients together. Drizzle over each scone and allow the icing to dry before serving (about an hour).
Source: Brown Eyed Baker
Whenever we visit with my mother an afternoon tea party is mandatory. My mom is the queen at throwing a beautiful tea party and both of my kids have cherished every one of them. Tea Parties are not just for girls, the husbands also enjoy them. I think because the food is always so good. I have made scones in the past and had to make these for our most recent tea party.
I made mock clotted cream because to make it from scratch is a very long and tedious process. I do want to try making it in the future, but till then this mock version is really good.
You could try to locate devonshire cream in your local grocery store and use that instead. Sometimes that can be a pain to find. I prefer making it home and find the flavor is much better.
The scones were really good and uses a basic dough. You could do a number of different variations with them. This fall I plan on making pumpkin scones. Yumm!
Serve these with a nice jam like strawberry or raspberry and enjoy a nice cup of hot tea. I can’t remember what kind of tea my mom served, she loves to take several different ones and blend them together. I’m not a huge hot tea lover but love it when she makes it. Mamma knows how to make her baby happy.
Orange Cranberry Scones with Mock Clotted Cream
- 2 cups all-purpose flour, plus extra for counter
- 3 tbs sugar
- 1 tbs baking powder
- 1/2 tsp salt
- 5 tbs unsalted butter, cut into 1/4 inch cubes and chilled
- 1 tsp grated orange zest
- 3/4 cup dried cranberries
- 1 cup heavy cream plus extra for the glaze
- sugar to sprinkle
- Adjust an oven rack to the middle position and heat the oven to 450 degrees. Pulse the flour, sugar, baking powder, and salt together in a food processor to combine, about 6 pulses. (or whisk together) Scatter the butter and orange zest evenly over the top and pulse until the mixture resembles coarse cornmeal with a few slightly larger butter lumps, about 12 pulses. (or use a pastry blender or your finger tips)
- Add the cranberries and quickly pulse once to combine. Transfer the dough to a large bowl. Stir in the cream with a rubber spatula until the dough begins to form, about 30 seconds.
- Turn the dough and any floury bits out onto a floured counter and knead until it forms a rough, slightly stick ball, 5 to 10 seconds. Press the dough into a 9-inch cake pan. Unmold the dough and cut into wedges. (You could also roll the dough, softly, so it’s about 1/2 inch thick and use a round cookie cutter) Place the wedges on an ungreased baking sheet.
- Brush the tops of the scones with the leftover heavy cream and sprinkle a light layer of sugar over the top
- Bake until the scone tops are light brown, 12-15 minutes. Cool on a wire rack for at least 10 minutes. Serve warm or at room temperature.
Source: Adapted from The New Best Recipe by Cooks Illustrated
Mock Clotted Cream
1 cup heavy whipping cream
1/2 cup mascarpone or 1/4 cup softened cream cheese
1 heaping tablespoon sugar
1 teaspoon vanilla extract
Combine all ingredients in a medium bowl and beat with a mixer until stiff. Refrigerate until ready to use. Best when prepared and served the same day. Makes 1 1/4 to 1 1/2 cups.