Jill from Mom’s Cup of Ambition is here again and has a delicious recipe to share today. So, on to the good stuff! Take it away, Jill!
APPLE ROSEMARY SCONES
I’ve been experimenting with the combination of apples and rosemary lately. The flavors really suit each other well. My favorite output from one of these experiments is apple rosemary scones. They’re best served warm, but so far no one has turned them down at room temperature either. If you don’t have half and half on hand try substituting milk or buttermilk.
Put on your favorite sweater, rake some leaves, pop a batch of these in the oven to enjoy with hot tea, and you’ll remember why Fall is the undisputed best season on Earth.
Apple Rosemary Scones
2 1/4 cups all purpose flour
1/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon dried rosemary
1/2 cup cold butter (1 stick), cut into cubes
1 cup peeled and chopped tart apple (like Granny Smith)
½ cup plus 2 tablespoons half and half
Egg wash – 1 egg beaten with 2 tablespoons milk
¼ C sugar for topping
Preheat the oven to 400 degrees.
Lightly grease a baking sheet and set it aside.
Combine the flour, sugar, baking powder, salt, and rosemary in a large bowl. Use a pastry cutter, two knives, or a food processor to cut the butter into the flour. The mixture should resemble coarse meal. Fold in the apples. Mix in ½ cup half and half. If the mixture is too dry, add the extra two tablespoons of half and half until the dough comes together.
Turn the dough out onto a lightly flowered surface, and pat it into a 6 inch round. The dough should be about 1 ½ inches thick. Use a pizza cutter to slice the dough into 6 pie shaped wedges. Carefully place the scones on the prepared cookie sheets. Brush the tops with egg wash. Sprinkle the sugar evenly on top of the scones.
Bake the scones at 400 degrees for 20-25 minutes or until brown and firm to the touch.
Thanks, Jill! Don’t those look so tasty?! Add that to my already-incredibly long holiday baking list! YUM!