Apple Pie Scones (About 12 Small Scones)
2 cups Unbleached All-purpose Flour
1 cup Sugar
1 tsp. Salt
1 tbsp. Apple Pie spice blend (or your own blend of cinnamon, nutmeg, coriander, allspice, ginger, clove, cardamom)
1 tbsp. Baking Powder
1 stick softened Butter
1 cup heavy cream
Apple pie filling (recipe follows)
Melted butter for brushing
Turbinado sugar for sprinkling
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In a large bowl, combine the dry ingredients. Add the softened butter and begin to work it into the dry ingredients with a wooden spoon or your hands; add the cream and continue to work the wet ingredients into the dry until fully incorporated. When you have a damp dough, sprinkle flour on the counter and turn the dough out onto it. Sprinkle flour over the top of the dough and shape with your hands into a rough rectangle. Using a rolling pin, roll the dough into a long rectangle, about a half inch thick. Spread apple pie filling on the surface and fold the dough over into thirds. Pinch the dough to seal and, using the rolling pin, roll the dough to about 1 to 1 ¼ inches thick. Cut the rectangle of dough into triangles and transfer them to the prepared sheet. Brush the tops of the triangles with melted butter and sprinkle with turbinado sugar. Bake at 350 for 25 minutes or until golden brown. Cool on the pan on a cooling rack.
Apple Butter
One large jar of applesauce
1 tbsp. Cinnamon (or to taste)
½ tsp. Clove (or to taste)
Dash Allspice (or to taste)
½ cup Brown Sugar (brown sugar substitute can be used, check your product label for conversion/ equivalency measurement)
In a slow cooker, combine all ingredients, stir, cover. Cook on high for 8 to 12 hours (overnight works), depending on your slow cooker, until reduced and darkened. Stir and sample for taste, texture and consistency. The apple butter should be thick and sweet, and
dark brown. (It is possible to need more time to reach perfection, depending on your machine’s settings, but I have good results with this timetable in a small crockpot with standard hi-med-lo settings.)
Apple butter can be served immediately, but tastes better when refrigerated in a covered container, like a mason jar, for at least one day to allow the flavors to marry and consistency to settle. Serve cold, or warm.
Recipes
Christmas Afternoon Tea: Recipes
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