I have been searching for the perfect recipe to celebrate apple season. I am not happy with traditional fare this year. I wanted a new twist on the classic flavors that accompany the cold weather moving in and the leaves changing color. That is why I absolutely had to try an apple version of this recipe by Joy The Baker. She used peaches, but I knew these scones would taste absolutely amazing using apples. I only made slight changes to the recipe, and the results were amazing!
Ingredients: (makes 8 scones)
3 c all-purpose flour
1/3 c granulated sugar
3 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1/2 c unsalted butter, cold and cut into cubes
1/4 c vegetable shortening, cold and cut into cubes
1 egg, beaten
3/4 c buttermilk, cold
1 tsp pure vanilla extract
3 apples, sliced thinly ( I used Pink Lady apples)
1/4 c buttermilk, for brushing
2 tbsp coarse, raw sugar
3/4 tsp ground cinnamon
1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper or spray lightly with cooking spray, and set aside.
2. In a mixing bowl, sift together flour, sugar, baking powder, baking soda and salt. Using a pastry cutter, cut in shortening and butter until mixture resembles coarse meal.
3. In another bowl, combine egg, milk, and vanilla, and beat lightly with a fork. Add the liquid to flour mixture all at once, stirring enough to make a soft dough.
4. Knead dough on a floured board, for about a minute. If the dough has warmed up too much and is too soft, wrap in plastic wrap, and let rest in the fridge for 15 minutes. If it is still cool, roll the dough out into a rectangular shape that is about 1/2" thick.
5. Brush the dough lightly with buttermilk. Arrange apple slices, two layers thick on half of the dough. Combine the raw sugar and cinnamon together and sprinkle the apples with half of the mixture. Carefully fold the other half of the dough over the apple layer. Press gently together.
6. Using a floured knife, slice dough into eight even pieces. Brush the top of the scones with the extra buttermilk and sprinkle the remaining cinnamon sugar mixture over them.
7. Carefully move the scones over to the baking sheets (I used a spatula, so I would not lose any of that yummy filling). If the dough has become mushy, refrigerate the scones for 20 minutes before you place them in the oven.
8. Bake the scones for 18-20 minutes, until golden brown and cooked through. Remove from oven and allow to cool for 15 minutes before serving.
(recipe adapted from Joy the Baker's Peach Cobbler Scones)