Continuing with my scone making craze, this past week I chose to make apple scones as I had a bunch of apples I needed to use up. I also used a cream scone recipe again since I've had so much success with them lately. I decided to use the cream scone base I had used to make blueberry scones because when I had made my blueberry scones they were slightly overcooked and I forgot to brush the tops with cream, so I wanted to see the recipe at its best.
This time I remembered to brush the scones with cream and top with raw sugar and I took them out of them oven just in time, so they came out a golden brown. The scones were a bit crumbly though. I think it's because I put too many apples in. One apple was enough for the whole batch, but one apple didn't really solve my apple problem, so I ended up putting in extra apple pieces and I think it was just too much fruit and too little batter.
I used the same Nordic Ware Mini-Scone Pan
that I used for my strawberry scones. This time I made sure not to overfill the pan. So they came out mini. But I think I kind of liked the overflowing top of the strawberry scones. I forgot to take a better picture of the pan. Here is the picture I took last time:
Apple scones (scone base modified from Food Librarian's ginger scones)
2 1/4 cups unbleached all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1 1/2 sticks (6 ounces) unsalted butter, cut into 1-inch cubes and frozen
1 1/2 cup small apple chunks
3/4 cup heavy cream, plus extra for brushing the tops of the scones
Raw sugar for sprinkling on top
1. Adjust the oven rack to the middle position and preheat the oven to 400 F.
the bowl of a food processor fitted with the steel blade or in the bowl
of an electric mixer fitted with the paddle attachment, combine the
flour, sugar, and baking powder, and pulse or mix on low to
incorporate. Add the butter, and pulse on and off, or
mix on low, until the mixture is pale yellow and the consistency of
the mixture to a large bowl and stir in the apples. Make a well in the
center and pour in the cream. Using one hand, draw in the dry
ingredients, mixing until just combined.
and dry your hands and dust them with flour. Turn the dough out onto a
lightly floured work surface and gently knead a few times to gather it
into a ball. You can roll the dough into a round shape and cut triangles. Or you can pat the dough into a scone pan (careful to only put about 2/3 full). Or to make drop scones, take chunks of dough and shape into round mounds. Place
1 inch apart on a parchment-lined baking sheet.
Brush the tops with the remaining cream. Sprinkle with raw sugar on the
tops. Bake for 12 to 16 minutes, until the surface cracks and they are