I’ve been baking again, but sadly, its baking to fulfill a craving. Which means for the last three weeks, its been chocolate chip cookies. And man alive, you guys have SEEN the chocolate chip cookies before. Check out that ‘Recipes’ link in the top left corner there. You’ll find at LEAST one recipe for chocolate chip cookies (and peanut butter chip, and chocolate peanut butter chip, and…..)
But here’s something new that you haven’t seen before. I’d actually forgotten about them, until I was scrolling through pictures on my phone. I owe you a new recipe, so here you go!
2-1/4 cups flour
2 tbsp sugar
2-1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup cold butter, cubed
2 tsp cinnamon
1 large apple, peeled, cored and cubed
1 cup buttermilk (or 1 cup milk plus 1 tbsp lemon juice mixed together)
1 egg, lightly beaten
1/2 cup icing sugar
2 tsp cinnamon
1 tsp milk
Preheat oven to 425°F.
In large bowl, stir together flour, sugar, baking powder, baking soda, cinnamon and salt. Using two knives, a pastry cutter, or just your fingers, crumble in the butter and mix it into the dry ingredients until it resembles coarse crumbs. Stir in the apple pieces.
Add buttermilk and stir until dough comes together. It will be lumpy, and pretty sticky.
Here you have two choices. You can flour your work surface, pat the dough out flat, and use a biscuit cutter to make even rounds.
OR, you can just break off 1/3 cup sized balls and drop them onto a cookie sheet. You can guess which method is easier (and which one I chose).
Bake these for about 15 minutes, or until golden around the edges.
Beat together the ingredients for the glaze, adding more milk or more icing sugar depending on the consistency. You want it to be fairly liquid, but not so runny that it will pour off the scones.
When the scones have cooled a little, pour glaze over. Let cool until glaze sets, and then enjoy!