Thursday, October 15, 2009

Rosemary Apple Scones

A few weekends back, before the pesto incident and all the rain, I had family over for coffee one Sunday morning. Since it was above 50 and not raining (and there was sun!) we dined al fresco at the patio Chez Snowgoose.

I haven't made scones from scratch (or if I have I can't remember) and was eager to try them. I had seen a vegan apple-rosemary scone recipe in the Vegan Brunch cookbook, but want to feed it to my carnivore family, so I merged the VB apple-rosemary scone recipe with the scone recipe in Joy of Cooking.

8 to 12 scones

Increase the sugar up to 1⁄4 cup for a sweeter scone.
Preheat the oven to 450°F.
Sift together into a large bowl:
1 3⁄4 cups all-purpose flour
2 1⁄4 teaspoons baking powder
1 tablespoon sugar
1⁄2 teaspoon salt
Cut in, using a pastry blender or 2 knives, until the size of small peas:
1⁄4 cup (1⁄2 stick) cold butter
Beat in a small bowl:
2 large eggs
Reserve 2 tablespoons of the beaten eggs. Beat in to the reminder:
1⁄3 cup heavy cream
1 cup diced apple
1/4 cup fresh rosemary (less if you don't like it)
Make a well in the dry ingredients. Pour in the liquid and combine with a few swift strokes. Handle the dough as little as possible. Turn it out onto a lightly floured board. Pat to 3⁄4 inch thick. To make the classic wedge shape, pat into an 8-inch round and then cut into 8 to 12 wedges or cut into diamond shapes or as for Biscuit Sticks, above. Place on an ungreased baking sheet. Brush with the reserved egg and sprinkle with:
Salt or sugar

Bake until golden, about 15 minutes. Serve warm or at room temperature.

Cook's Notes

Of course we added extra sugar.

Who owns a pastry blender. What is that?

The rosemary was from our yard!

Trying to make them into wedges was a pain in the ass. I just dropped them in lumps like cookie dough. No one complained.

Serve with butter and jam.

The four of us ate them all within an hour. They were that good.
And I will totally make this one again. It's perfect for fall baking.

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