Scones filled with sweet apples and bits of spicy ginger that are soft on the inside, and a little crispy on the outside. The best way to start your day!
Yum
I feel the need to talk a little about the conditions surrounding our country right now. The coronavirus (COVID-19) is spreading and 2 days ago my state of California and my county of Los Angeles have declared a state/city emergencies. In fact the president declared a national emergency yesterday which opened up funds to help fight this quickly spreading and devastating virus. Needless to say everyone is in high anxiety mode. I'm sure you've seen the lines at costco (#toiletpaperapocolypse). And it is true that the grocery store shelves are bare.
I'm not a person who panics, so I must say that when I did try to go buy some groceries for dinner this weekend I was surprised to find I was a day late and a dollar short on getting some chicken. ALL the meat, with the exception of a few expensive steaks, and some stew meat were gone! I went to two stores last night and it's the same everywhere. So I guess we'll just be eating a decadent steak dinner for now.
So I know this is scary, but really we will survive this. We don't have to stock up for months on end. The stores will re-stock and we'll all get food. In the meantime think of making dishes that stretch. Casseroles, soups/stews, enchiladas, pastas, and roasts are all good to make and have around for several days. Here's where batch cooking can really come in handy. Make one to serve now and freeze one for a future meal to have on hand. Soups are great frozen and are easy to make. Enchiladas and lasagna also freeze well. So keep trying to plug through this. Relax and enjoy a movie, binge watch TV shows, or read a good book. This too will pass.
Today's recipe is a great baked item that makes a large quantity, so you can have them throughout the week, or freeze them for a later date. Be safe and be well.
So on to today's blog post.
The best part of any morning is eating a hot pastry! Today I'm bringing you a wonderful scone filled with natures best apples and a bit of spice. I wanted to get this too you while the apple picking in the stores is still good.
The first tip to making these scones outstanding is that you want to make sure you get a really flavorful apple. There are a lot that would work such as, granny smith, honeycrisp, or fuji, but I chose Envy apples as my pick. The are soooo delish! Apples paired with bits of ginger are a wonderfully warm combination. We will be using candied ginger bits that you can pick up at any store or buy them here, as well as apple pie spice. The flavors will pop in your mouth from the first bite!
We will be using my Basic Scone Recipe and with some additions to that to create this variation. One bite of a warm scone will convince you that these are some of the best scones you've ever had. They bring you that warm homey feeling that instantly says "comfort", and you can't beat that!
These are easy to prepare, and are made with butter. The process of cutting butter into your flour is what makes the dough moist, light, and fluffy. One tip is to grate the butter on a cheese grater instead of cutting the stick into small chunks. This makes the work easier, and then you just need to cut the butter into the flour using a pastry cutter until pea sized pieces form. Then the rest comes together quickly and you'll have fresh hot scones in no time.
Tools needed to make scones:
Have a hot pastry this weekend and enjoy!
Apple Ginger Scones
I'm not a person who panics, so I must say that when I did try to go buy some groceries for dinner this weekend I was surprised to find I was a day late and a dollar short on getting some chicken. ALL the meat, with the exception of a few expensive steaks, and some stew meat were gone! I went to two stores last night and it's the same everywhere. So I guess we'll just be eating a decadent steak dinner for now.
So I know this is scary, but really we will survive this. We don't have to stock up for months on end. The stores will re-stock and we'll all get food. In the meantime think of making dishes that stretch. Casseroles, soups/stews, enchiladas, pastas, and roasts are all good to make and have around for several days. Here's where batch cooking can really come in handy. Make one to serve now and freeze one for a future meal to have on hand. Soups are great frozen and are easy to make. Enchiladas and lasagna also freeze well. So keep trying to plug through this. Relax and enjoy a movie, binge watch TV shows, or read a good book. This too will pass.
Today's recipe is a great baked item that makes a large quantity, so you can have them throughout the week, or freeze them for a later date. Be safe and be well.
So on to today's blog post.
APPLE GINGER SCONES
The best part of any morning is eating a hot pastry! Today I'm bringing you a wonderful scone filled with natures best apples and a bit of spice. I wanted to get this too you while the apple picking in the stores is still good.
The first tip to making these scones outstanding is that you want to make sure you get a really flavorful apple. There are a lot that would work such as, granny smith, honeycrisp, or fuji, but I chose Envy apples as my pick. The are soooo delish! Apples paired with bits of ginger are a wonderfully warm combination. We will be using candied ginger bits that you can pick up at any store or buy them here, as well as apple pie spice. The flavors will pop in your mouth from the first bite!
We will be using my Basic Scone Recipe and with some additions to that to create this variation. One bite of a warm scone will convince you that these are some of the best scones you've ever had. They bring you that warm homey feeling that instantly says "comfort", and you can't beat that!
These are easy to prepare, and are made with butter. The process of cutting butter into your flour is what makes the dough moist, light, and fluffy. One tip is to grate the butter on a cheese grater instead of cutting the stick into small chunks. This makes the work easier, and then you just need to cut the butter into the flour using a pastry cutter until pea sized pieces form. Then the rest comes together quickly and you'll have fresh hot scones in no time.
Tools needed to make scones:
Have a hot pastry this weekend and enjoy!
Apple Ginger Scones
Yield: 12 scones
3 cups all purpose flour
3 tbsp sugar
1/2 tsp salt
4 tsp baking powder
3 cups all purpose flour
3 tbsp sugar
1/2 tsp salt
4 tsp baking powder
1/2 tsp apple pie spice
3/4 cup butter (cold)
1/3 cup crystalized ginger bits
2 medium-sized apples, peeled and small dice
1 egg
1 cup whole milk
Preheat oven to 450 degrees.
Add the dry ingredients to a large bowl and combine, including the apple pie spice.
Using a pastry cutter cut cold butter into flour mixture until there are pea-sized pieces of butter throughout. (Note: you can grate your very cold butter and then cut it into the flour.)
Add the milk and egg and fold in the diced apple and candied ginger. Mix until just combined.
Remove the dough to a generously floured work surface and knead just til it comes together. Pat the dough out to two separate 3/4-1 inch thick round discs and cut into triangle wedges.
Place the scones on a baking sheet lined with parchment paper and bake for 10 to 15 minutes or until golden brown on top. Remove from the oven and allow to cool on a wire rack for several minutes. Serve warm.
3/4 cup butter (cold)
1/3 cup crystalized ginger bits
2 medium-sized apples, peeled and small dice
1 egg
1 cup whole milk
Preheat oven to 450 degrees.
Add the dry ingredients to a large bowl and combine, including the apple pie spice.
Using a pastry cutter cut cold butter into flour mixture until there are pea-sized pieces of butter throughout. (Note: you can grate your very cold butter and then cut it into the flour.)
Add the milk and egg and fold in the diced apple and candied ginger. Mix until just combined.
Remove the dough to a generously floured work surface and knead just til it comes together. Pat the dough out to two separate 3/4-1 inch thick round discs and cut into triangle wedges.
Place the scones on a baking sheet lined with parchment paper and bake for 10 to 15 minutes or until golden brown on top. Remove from the oven and allow to cool on a wire rack for several minutes. Serve warm.
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I am a participant of the Amazon Associate program. Items in this post may be linked to that site. If you choose to purchase a linked item I may receive a small fee which helps maintain this site.
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