1. I got a BUNCH of work done.
2. I baked three different kinds of scones.
And I have to tell ya'll, I am turning into quite the little scone baker.
I'm doing CRAZY things like changing the recipes.
And they actually come out better.
It's shocking.
One recipe I tweaked yesterday turned out so freaking good that I need to share it with you. I encourage you to go to the store TONIGHT and get the ingredients for this and make it immediately. In fact, make two. Make one to eat by yourself and one to take to work so everyone will refer to you as "that goddess" for the rest of the year.
Trust me, no one is more shocked than I am right now that I am about to post a recipe. I can see The Cake Lady in the back of the room dabbing away a tear.
Apple Scone Pie
(or Scone Apple Pie... or Scone thing with apples in it... or Round Scone of Goodness...)
You will need for the sconey part:
A glass pie plate pan thing I don't even own one of these but luckily I hadn't returned the one I borrowed from TCL yet so I had one.
2 cups of self rising flour
1/2 cup of white sugar I don't know how much it affects the recipe but I only use raw sugar which is completely unprocessed and tastes different to me. You can buy Sugar in the Raw on your baking isle... I use another brand and the name escapes me right now...
1/2 cup of unsalted butter, cold (1 stick) I don't know what the difference is between salted and unsalted butter but I almost always buy unsalted because I figure it is easier to put salt in than take it out.
2 eggs
1/2 cup of heavy cream or whipping cream
1 tsp vanilla
You will need for the yummy apple filling:
Three large apples of your choice, peeled, cored and in bite sized chunks... I used gala because I like those. I think I'm going to try it with pears... or peaches...
Cinnamon, 1 tbsp I never measure cinnamon. You know how much you want on there, go nuts... In fact, you could probably add nuts if you like them. Which I don't. Apparently you can add whatever you want when you are baking! Craziness.
Sugar, 3 tbsp Again, I used the raw sugar, not processed.
Ok, here is where you actually have to pay attention.
Preheat oven to 375. I don't know what that is in Celsius. And quite frankly, the metric system is starting to get on my nerves. (Sorry Lola!!)
I started by mixing together my flour and raw sugar and then you need to cut up the butter and mix it in with your hands. I don't know if there is another way to do it if you have one of those awesome mixers that I can't afford. But you want the butter to be blended it well, kind of like your making a graham cracker crust...
Set aside.
Peel, core and chunk your apples and then toss in a bowl with the sugar and cinnamon until coated. Eat a few pieces. Good right?
Set aside.
Get the first bowl with the flour mixture in it and add the cream, eggs and vanilla to it. You can mix yor liquids together first if you want, I didn't. And mine came out really good so I don't think you have to.
Now for some reason you don't want to over mix. I don't know why but The Cake Lady told me not to, the other scone recipes I've tried told me not to, so just don't do it.
Over mixing is bad.
Mix it together enough to be combined. I did this with a wooden spoon because I love wooden spoons. Which is kinda weird since that was what my mom would pop us with when we were bad as kids. No, really. Noah and I used to hide them when we knew we were in trouble.
Once you've got it mixed together, you'll want to butter or grease or spray your pie pan so it won't stick to it. Then you will need some regular flour for your hands because this stuff is sticky. Take about half and pat it into your pan and up the sides. Once you've got it all lined like a pie crust, put your apples in. Take remaining scone batter and cover apples. I patted it in my hands and just laid it on top.
Now this part is optional. I was making another batch of scones that called for an egg and a tablespoon of heavy cream was mixed and then brushed on top and since I had some left over, I used the rest on here. It made the top all glossy and pretty. Then I sprinkled, VERY generously, with sugar.
Probably a quarter of a cup.
Hey, when I'm mad, calories don't get counted.
Then I baked it for about forty-five minutes give or take, the top is all golden brown at this point.
It stayed in the oven all night and then this morning I brought it to work where I microwaved it for about four minutes and cut into it.
It was freaking amazing.
Go forth and make an apple scone pie thingy.
Labels: At work, Being a Chic, cooking, Noah, recipes
