Wednesday, February 15, 2012

Apple Cinnamon Scones

Hi, it's Me! This month year has been kind of stressful for me. Nothing catastrophic, which is a great thing... but blogging has fell to the wayside, once again. I made some very tasty scones for my sweetheart. And our wonderful neighbor, John got some too. He is so lucky to have me for a neighbor. So I love scones. Eating a scone whilst drinking some tea and reading is one of my favorite things to do. I don't do it that often though, so I need to step it up a notch and partake in some of the things I enjoy.

I picked up the February issue of Martha Stewart Living magazine (I rarely buy magazines anymore, so this was another treat for me!), and lo and behold --- a SCONE article! I picked the healthiest recipe of all the scone recipes and they were delicious.  This recipe also noted that because of the oat and apples, this recipe was high in fiber. Bonus!

Apple & Oat Scones with Cinnamon & Nutmeg
February 2012 Issue of Martha Stewart Living Magazine

1-2/3 c. all-purpose flous, plus more for rolling
1-1/3 c. old-fashioned rolled oats, plus more for topping
1/4 c. plus 2 T. light brown sugar
1/2 t. ground cinnamon
1/2 t. ground nutmeg
2 t. baking powder
3/4 t. baking soda
1/2 t. salt
1-1/2 sticks unsalted butter, cut into pieces
1-1/2 c. diced Granny Smith apples (2 apples peeled, cut into generous 1/4-inch cubes)
2/3 c. cold buttermilk, plus more for brushing
Sugar for sprinkling

1. Preheat oven to 400 degrees F. Whisk together flour, oats, brown sugar, cinnamon, nutmeg, baking powder, baking soda, and salt. Cut in butter with a pastry blender or rub in with your fingers (I used my fingers because I don't have a pastry blender). The largest pieces should be the size of small peas. With your fingertips, flatten butter pieces into small disks. Add apples and buttermilk, stirring until dough just comes together.

2. Turn out dough onto a lightly floured work surface. Pat dough into a 6-by-8-inch rectangle, and cut into twelve 2"x2" squares with a floured knife. Place about 2" apart on parchment-lined baking sheets. Brush tops with buttermilk, and sprinkle with sugar and oats. Bake until golden brown, 20-22 minutes, rotating sheets halfway through. Let cool on sheets for 15 minutes. Serve warm or at room temperature. (Scones keep, wrapped in plastic wrap, for 1 day.)






We celebrated our 4-month wedding "anniversary" snacking on scones at the Phoenix Open. Happy days are here to stay.  <3

UPDATE: I have adjusted my diet to exclude dairy. I'll have to attempt this recipe again, sans dairy and report back the results and new recipe. Regardless, this recipe tastes great and I would recommend it to anyone who eats dairy. :)

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