I admit I have been fighting it. If you’re wondering what I’ve been fighting, well, here it is…FALL. Please don’t judge me. It seemed like all of my fellow bloggers I enjoy following had moved on to fall. With all their pumpkin, apple, and fall decorating posts, fall was all around me and I just wasn’t ready for it. Don’t get me wrong — I LOVE fall and just about everything that goes with it — the cooler weather, the leaves turning, football, the tummy-warming foods.
Just this week I’m finally getting into the fall spirit. Our weather has still been pretty warm here in Kansas, but the Kansas State Fair is over and now I’m starting to feel “fallish.” Don’t worry, I know that’s not a real word. The other day I dragged all of my fall decorating items out of storage, and now my dining room looks like fall has exploded in there. I’m having a great time placing everything. I don’t like to put things in the same place year after year. I think it’s fun to dream up new ideas.
Like I said, I wasn’t really in the fall mood when I took everything out of storage. So I thought maybe a batch of these scones would help my situation. Somehow anything with apples and the flavors of cinnamon and maple says fall. We’ve been enjoying these this week, and now all that is missing is some cooler fall temperatures.
- 2¾ cups flour
- ½ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ cup (8 tablespoons) unsalted cold butter, cut into small pieces
- 1 cup peeled and diced apple
- 2 eggs
- ¾ cup heavy whipping cream
- 1 teaspoon vanilla
- Egg wash (1 egg beaten with 1 tablespoon water)
- ¼ cup (4 tablespoons) unsalted butter
- 2 tablespoon real Maple Syrup
- 1 tablespoon whipping cream
- ⅓ cup powdered sugar
- In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, and nutmeg and stir until well mixed. Using 2 forks or a pastry blender, cut in the cold butter pieces until the mixture resembles coarse crumbs. Don't worry if there are some larger chunks of butter. Stir in the diced apple.
- In a small bowl, whisk together the eggs, whipping cream, and vanilla. Pour into the flour mixture and mix with a fork until just combined. The dough will be quite sticky and thick.
- Take a baking stone and lightly sprinkle with flour. Lightly flour your hands and place the dough on the baking stone and pat into about a 9" circle. Using a very sharp knife, cut into 8 triangles. Don't worry about separating. Brush with the egg wash.
- Place the scones in the freezer for 30 minutes.
- Preheat the oven to 425 degrees. Bake the scones for about 20-25 minutes until golden.
- Let cool slightly and separate scones. Drizzle with Maple Glaze.
- While your scones are baking, melt the butter in a small saucepan with the maple syrup. Remove from the heat and whisk in the whipping cream and powdered sugar. Let cool 10-15 minutes until slightly thickened.
- If you want smaller scones, divide the dough into 2 and pat into 5" circles.
- If you don't have a baking stone, just use a baking sheet brushed with butter or covered with parchment paper.
- These are best served warm. If you let them cool, wrap them individually and they will stay fresh for several days.
Linked to these great parties:
Food Done Light Thursdays Treasures
Walking on Sunshine Foodie Friends Friday
Addicted to Recipes Scrumptious Sunday
Buns In My Oven What’s Cookin Wednesday