Apple Pie Scones with Vanilla Glaze

Have you ever tasted something so delicious it makes you do a happy dance? Well, I had this very reaction to these Apple Pie Scones with Vanilla Glaze. I guess you can say I wasn't expecting them to be THAT good....but they are.

 

This recipe requires a few more steps than your average scone recipe (ie making the filling), but remember these are not your average scones. They're "happy dance" scones!

 

Try them & let me see you do your happy dance...

Apple Pie Scones with Vanilla Glaze
Makes 12 Scones

Filling Ingredients:
1 1/2 large Granny Smith Apples (or 2 small), peeled and diced into bite size pieces
1/4 cup brown sugar
1/2 tsp cinnamon

Scone Ingredients:
3 cups all purpose flour
3/4 teaspoon kosher salt
1 tablespoon baking powder
1/4 tsp baking soda
1/2 teaspoon cinnamon
3/4 cup cold, unsalted butter cut into cubes
3/4 cup buttermilk (+ additional if needed)
1 large egg, cold
1/2 teaspoon vanilla extract
Topping to sprinkle on top of the scones:
1 tablespoon granulated sugar +  1/8 tsp cinnamon combined in a small ramekin

Glaze:
1 cup powdered sugar
4 tablespoons heavy whipping cream
1/4 tsp vanilla extract
1 - 1/2 tablespoons water


Directions:

Make the filling -

In a small saucepan, combine the chopped apples, sugar and cinnamon. Cook over medium-low heat, stirring occasionally, until sugar has melted and apples start to tenderize (approx. 3-4 minutes). Remove from heat, then place on a plate in a single layer to cool completely (approx. 15 minutes).

After apples have cooled, make the scones -

Line a large baking sheet with silpat or parchment paper

In a measuring cup, combine the 3/4 cup buttermilk, egg and vanilla. Whisk to combine then return to refrigerator to keep cold.

In a large bowl, whisk together the flour, baking soda, salt, baking powder and cinnamon. Add the cold, cubed butter and toss in the flour to help separate the cubes of butter. Using a pastry cutter, cut the butter into the flour until there are only a few pieces of butter that are the size of peas and the remaining mixture resembles coarse crumbs.

Drizzle the buttermilk-egg mixture over the flour and fold with a rubber spatula to combine. The dough should not be completely incorporated and will look shaggy. If there is too much "dry flour" remaining, drizzle over another tablespoon - 2 tablespoon of buttermilk over the dry spots and combine again with a rubber spatula.

Dump the dough onto a lightly floured cutting board, then pat into a rectangle about 1/2" thick. At this point, the dough should be holding together.

Spoon the cooled apple mixture over one half of the dough in an even layer leaving a border around the edges. Then fold the other half of the dough over the apple mixture, pressing the edges to help seal in the apples.

Cut into 12 equal pieces with a sharp knife and carefully transfer to the prepared baking sheet placing them about 2" apart since the scones will rise and spread a little. If the baking sheet seems too crowded, divide onto 2 baking sheets.

Refrigerate for 15 minutes to help chill the dough. Don't skip this part. This ensures that the butter is cold when you bake the scones.

While the scones are chilling, preheat your oven to 400f.

After 15 minutes, remove the baking sheet from the fridge and brush the scones lightly with buttermilk, then sprinkle with cinnamon sugar mixture.

Bake approx. 20 minutes or until light golden brown.

Cool scones on the baking sheet for approx. 5 minutes, then transfer them to a wire cooling rack to cool.

While the scones are cooling, make the glaze: Combine the powdered sugar, heavy cream and vanilla in a small bowl. Mix well to combine. Add water a little at a time, stirring well after each addition, until you reach your desired consistency. The glaze should still be slightly thick but should drizzle easily.

When scones have cooled, drizzle with the glaze and serve immediately or within a few hours.

If you need to make the scones more than a few hours ahead of time, apply the glaze before serving.

Store leftovers loosely covered at room temp for up to 1 day.

Fresh Strawberry and Toasted Almond Scones

This weekend was Strawberry Festival in downtown Vista, a suburb of San Diego County.  A little known fact about Vista is that it was once considered the "Strawberry Capitol of the World" and still has quite a few strawberry fields. While Vista is no longer as well known for its' strawberries, Strawberry Festival was a great time to get out and celebrate one of Summer's best fruits.

 

I decided to celebrate Strawberry Festival by making these delicious Strawberry and Toasted Almond Scones. This is definitely one of my new favorite scone recipes. Normally I like to shape scones into neat little triangles, but these scones have a more rustic, homemade look which I think makes them even better (and easier to make!).

 

Wherever you live, I hope you'll take advantage of strawberry season this summer and give this recipe a try.

 

 

 

Fresh Strawberry & Toasted Almond Scones

Makes 8 large Scones

 

 

 

Scone Ingredients:

1 1/2 cups all purpose flour

3 tablespoons sugar

1/2 tablespoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/4 cup cold butter, cubed

3/4 cup cold heavy cream
1/4 teaspoon almond extract

1 cup sliced fresh strawberries (place the sliced strawberries on paper towels to soak up some of the moisture while you prepare the dough)

* Cream and course sugar for topping

 

Glaze Ingredients:

1 1/2 cups powdered sugar

1/4 teaspoon almond extract

2-3 tablespoons milk or cream

1/4 cup sliced almonds, toasted (for garnish)
** do not skip toasting the almonds, it enhances the flavor of the almonds

 

Directions:

 

Preheat oven to 400f

 

Line a baking sheet with parchment paper or silpat mat.

Pour the cream into a measuring cup, add the almond extract and stir to combine.

 

Place the flour, baking powder, sugar, baking soda and salt in a large bowl and whisk to combine.

 

Add the cold cubed butter and cut in with a pastry cutter or 2 butter knives until mixture resembles course crumbs.

 

Create a well in the center of the mixture and pour in the cream/extract mixture. Using a rubber spatula, fold just until the dough is moistened.

 

 

Gently fold in the sliced strawberries.

 

Using a large cookie scoop, place 8 heaping scoops of dough evenly spaced apart onto the prepared baking sheet.

 

 

Brush lightly with cream and sprinkle with coarse sugar.

 

Bake until lightly golden brown, approximately 15 - 20 minutes depending upon your oven.

 

Remove from oven and allow to cool for 15 minutes.

 

Make the glaze:

 

Place the powdered sugar, almond extract and cream in a medium size bowl. Whisk to combine. Adjust to desired consistency.

 

Drizzle glaze on scones and top with a sprinkle of toasted almonds. Press the almonds very lightly into the glaze to help them adhere to the glaze.

 

** Tips for successful scones:

1. Use cold butter and cream.

2. Don't over mix or over handle the dough.

3. Scones are best served the day they are made (preferably within a few hours of baking) and generally do not store well especially if they are made with fresh fruit. Scones made without fruit or with dried fruit, store better.

4. If you need to bake your scones ahead of time (a few hours before serving them), do not glaze them until just before they are served. The glaze can make the scones soggy if they sit for too long.

 

 

Fresh Strawberry & Meyer Lemon Scones with Meyer Lemon Glaze

You may have noticed that we've done a little sprucing up over here at LiveBakeLove. We've updated our colors to welcome in Spring (yay!) and added a Search feature to make recipes easier to find as well as "Pin It" and "Follow Me on Pinterest" buttons. I don't know about you, but I'm totally addicted to Pinterest. So many great ideas out there! I find myself slapping my forehead and saying "why didn't I think of that!" Whether you're on Pinterest or not, I hope you'll follow LiveBakeLove (via Pinterest and/or email) and like us on Facebook. As always, we appreciate your support.

To welcome Spring, this morning I made these delicious Strawberry and Meyer Lemon Scones drizzled with a Meyer Lemon Glaze. I have to confess that I wasn't always a big fan of scones until I started making them at home. Scones don't have to be dry, hard, crumbly rocks. This scone recipe makes tender, moist, flakey, melt in your mouth delicious scones just the way a scone should be.

If you've never made scones or if you're looking for an excellent scone recipe, I hope you'll give this one a try. You will not be disappointed.

Strawberry Meyer Lemon Scones with Meyer Lemon Glaze

Scone Ingredients
2 cups all purpose flour
2 teaspoons baking powder
3 tablespoons + 1/2 tablespoon granulated sugar
1/2 tsp meyer lemon zest
1/4 teaspoon salt
6 tablespoons cold butter cut into pieces
2/3-1 cup cold heavy cream
1 cup fresh strawberrries chopped into chunks (approx 1/4" or slightly larger)

Place the strawberries into a small bowl and sprinkle with 1/2 tablespoon of granulated sugar. Set aside.

In a large bowl, whisk together the flour, 3 tablespoons of sugar, baking powder, salt and lemon zest. Note: Make sure your baking powder is fresh.

Sprinkle the cold, cut butter on top of the flour. Using a pastry cutter or two knives, cut the butter into the flour until the butter is the size of small peas. Note: If you don't have a pastry cutter, I highly recommend getting one. They're inexpensize and make cutting butter into biscuits, scones and pastry dough a lot easier. You can also use a food processor if you have one but you have to be careful not to over process.

Add the strawberries to the flour mixture. Using a rubber spatula, toss gently to combine and coat the strawberries.

Add 2/3 cup of heavy cream to the flour mixture. Using a rubber spatula fold gently to combine. If mixture looks too dry drizzle over a little more heavy cream (but do not add more than another 1/3 cup). The dough will look slightly moist all over but will not be cohesive until the next step.

Using your hands, carefully dump the dough onto a lightly floured surface. Gently pat & shape into a disk about 1 - 1 1/4" thick. The dough should now hold together. Note: Don't over work the dough. The secret to light, tender scones is keeping the butter as cold as possible and working the dough as little as possible. If the dough looks too "craggly" on top after you've shaped it, I take a thin spatula and flip it over. The flip side is usually smoother and more uniform as you can see below. If you feel you may have overworked your dough, place the scones back in the fridge for 15 minutes after you have cut them and put them on the baking sheet, then remove from the fridge, brush lightly with cream and bake as directed below.

Using a sharp knife or pizza cutter, cut the dough equally into 8 triangles. Place on a parchment lined or silpat lined baking sheet. Brush each scone lightly with heavy cream: Note: If you are not using glaze, sprinkle tops with coarse sugar.

Bake at 400 for approximately 15-20 minutes or until lightly golden brown.

Allow to cool a few minutes. Remove to a wire rack and cool for 10 minutes more before drizzling with glaze.

Glaze Ingredients
1 1/2 cups powdered sugar
zest from 1 small meyer lemon
1 tablespoon butter softened
Juice from 1 small meyer lemon

Add the powdered sugar, lemon zest and softened butter to a small bowl. Add the juice from half of the meyer lemon and stir well to combine. If glaze is too stiff, add a little more meyer lemon juice (a little at a time) stirring well until you reach the desired consistency. The glaze should be a creamy, thick drizzling consistency (not thin and runny).

Due to the fresh fruit, scones are best enjoyed the day they are made.

Note: You can substitute orange zest and juice for the Meyer Lemon. You can substitute whole milk yogurt or greek yogurt for the heavy cream. Lemon greek yogurt would also be great and would further enhance the lemon flavor.

Cherry lemon Scones

Cherry Lemon Scones

If you have ever had the chance to go to Europe, one of the best traditions I think the English have is their tea times.   A English Teatime usually consist of a nice loose leaf tea with milk and sugar and then a plate filled with sweet scones and savory sandwiches served in the afternoon.  But you do not have to go Europe to try a good English high tea, most large US city offer a high teas(hotels is a good source to check your area).  This brings me to the inspiration for this week’s recipe.  I recently attended a high tea with one of my best friends. We had a wonderful time.  They had these amazing scones made in a heart shape served with a raspberry jam and clotted cream.  If you ever happen to be in the San Juan Capistrano area in California make sure you stop by for a nice treat at The Tea House Restaurant   http://www.theteahouseonlosrios.com/.    Anywise, I couldn’t get the scones of o my mind, so I decided to experience with a recipe I found and bring High Tea home.    And Walla!  Exactly what I wanted and the flavor is amazing.  Sweet and Tart, these Cherry Lemon Scones have just the right amount of sweetness, and are light and fluffy.  The sugary crust as just enough crunch factors!   I served them with some homemade blackberry-raspberry jam and sweeted whipped cream.

Since I was attending a Sunday brunch I brought the scones and a few other breakfast breads.  I was definitely in the baking mood this weekend. Once I start, sometime it is hard to stop since all the ideas start rolling.   I also made a blackberry Coffee cake and a lemon bread.  I am sharing the pictures below; if you would like any of these other recipes before the next posting, just email me. I will gladly send them.

Happy cooking everyone@

Cherry Lemon Scones

2 ½ cups of all purpose flour

3 tablespoons sugar

4 teaspoons baking powder

¼ teaspoon kosher salt

Zest of one large lemon

1/3 cold butter (cut into small pieces)

2 beaten eggs

¾ whipping cream (not heavy cream)

½ cup of dried tart cherries, snipped into small pieces.

¼ cup milk

Turbinado sugar

1.    Preheat oven to 400 degrees. Combine flour, sugar, and baking powder, salt and lemon zest in a large bowl.   Mix with whisk (or , I used the whisk attachment on the kitchen aid.  

2.       Using a pastry blender cut in butter until mixture is a course crumb ( I used the kitchen aid on HIGH, about 2-3 minute). Once the right consistence, make a well in the middle of the bowl and set aside while you work on your wet ingredients.

3.       In a medium size bowl, mix together eggs, whipping cream.  Now stir in the cherries.

4.       Taking the egg mixture put it into the well of the flour mixture. 

 

5.       Stir the egg mixture into the flour using a fork.  Make sure to only incorporate the wet into the dry. The object is not to over mix. 

6.       Take dough and put on a lightly floured surface.  Knead dough gently for about 10-12 strokes, pressing dough down after each stroke . (Since I think the kitchen aid is the best invention ever made for baker, I left the dough in the kitchen aid bowl, put on the knead attachment ((the one that looks like a hook)) and kneaded the dough for about 10-12 turns.  I then transfer the dough to the floury surface and kneaded it just one time). Pat the dough down to form a circle.  You want the circle to be around 8 inches (size of a standard cake pan). Use a rolling pin if you need to, but the dough is pretty flexible so I didn’t need the rolling pin.

7.       Flour a large knife.  Cut dough into 8 wedges.

8.       Place on an ungreased cookie tray and brush with milk.   Sprinkle the Turbinado sugar on each scone.  I used about 1 tablespoon per scone.

9.       Bake for 12-14 minutes at 400 degrees.  Remove from cookie sheet.   Serve warm with jam and whipped cream. Butter is good too!!

Cherry Lemon Scone with jam and whipped cream

blackberrry coffee cake

Lemon Bread