Hands down, my favorite breakfast food is a warm, fresh scone. Carbs and butter – what can I say? Don’t let the high price of butter make this hard to swallow. Trust me, these go down just fine.
When my dear friend gave me apples from her tree and I stumbled upon Naïve Cook Cooks’ recipe for apple scones, I knew what needed to grace my breakfast table. Using an adaptation of her recipe, I came up with these beauties.
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2 c. flour (I used 1/2 c. whole wheat pastry, 3/4 c. all purpose, 1/2 c. oatmeal, 1/4 c. shredded unsweetened coconut. You can use any combination of flours, but I don’t suggest increasing the oats or coconut as I haven’t tested this.)
1/2 c. sugar (I used brown)
2 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt (We like Redmond’s Real Salt for the health benefits)
1/2 cup butter (1 stick – put in the freezer 1st thing)
1/2 cup milk (I used buttermilk, but you can use coconut or any other)
1 egg (large)
1 teaspoon vanilla extract
1 3/4 – 2 cups apples (chopped, any kind – 1 -2 apples. I didn’t peel mine)
1/4 cup chocolate chips (optional)
A little extra sugar for sprinkling on top (optional)
Put stick of butter in the freezer.
Preheat your oven to 400 degrees. (Unless you are using a countertop convection oven – then preheat 5 minutes before at 350 degrees.)
Combine milk, egg, and vanilla. Add oats and coconut, if using. This allows them to soften while they soak. I measure my ingredients right into this 4-cup measuring cup because it makes less dirty dishes.
Combine dry ingredients & set aside. Chop apple. This apple corer is really handy.
Remove butter from freezer and grate with a block grater into the dry mixture. Alternatively, you can cut your butter into tiny pieces and cut in (or blend) with a fork.
Add wet mixture, apples, and chocolate chips to the dry ingredients. Stir gently just until the wet is incorporated into the dry. Do not overmix or your scones will not be light and fluffy.
Using this handy tool, I brush room temperature butter onto my baking sheet. I then brush my clean hands with butter so that I can work with the dough without it sticking to my hands too badly. (The dough will be very wet).
Gently push the dough until it fills your baking sheet. Using a pizza cutter, cut slices into your scones just like you would with a pizza.
Bake for 20-25 minutes, checking after 15. Allow to rest on your baking sheet for 5-10 minutes before transferring to a cooling rack.
I would imagine that pears would work well as a substitution for apples.
These are also wonderful drizzled w/ The Best Buttery, Caramel-ly Pancake Sauce EVER! or melted chocolate rather than sprinkled with sugar. However you choose to dress them up, you must make them.
Because of the spices used, these scones pair beautifully with Bengal Spice, Good Earth, Chai, or apple cinnamon teas. And of course coffee or a tall glass of cold milk!
Enjoy!Print This Post
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