Apple + Ginger Scones
I’ve partnered with Eckerts to bring you this recipe for Apple scones to match this beautiful Fall weather we are having here in the Midwest. These should only take about 15-20 minutes to get into the oven from start to finish. I’ve tried keeping them overnight and they just aren’t the same the next day so plan on making them the day you want to serve/eat. Let me know if you have any questions!
· 3 ½ cup ap flour
· 4 teaspoons baking powder
· 6 tablespoons sugar(divided in half)
· 1 teaspoon salt
· 2 cups heavy cream + a bit for brushing the top
· 5 teaspoons dry ginger
· 1 teaspoon ground cinnamon
· 1 cup small diced apple, skin removed (about 1 large apple)
· 1 ½ cup powder sugar
· 3-4 tablespoons milk or water
Preheat oven to 450
Sift flour, and baking powder into large bowl. Add salt, and half of your sugar.
Combine in a separate bowl the remaining sugar and spices. Put apples mixture onto bowl with four and add heavy cream. Working quickly bring the dough together with a fork and then turn out onto a floured surface. Give it a couple quick folds with your hands and shape into a circle.
Dust the top of the dough with a bit more flour and roll to approximately ½ inch, with a pastry cutter punch out rounds and place onto a sheet tray lined with parchment. Brush on the reserved cream and bake in oven for 15-18 minutes.
When scones come out of the oven you can go ahead and make your glaze. Combine your powdered sugar with milk or water one tablespoon at a time until you have a thick and slightly runny glaze. Once scones have cooled to room temperature take a fork and drizzle a bit of glaze over the top