Hello long lost Sugar + Salt readers!! After a nine month food blogging hiatus, WE’RE BACK!
Apologies that 2016 has been radio silent. The past year has been a fairly hectic for us as Kathleen settled into her new job and I got married. Planning a 300-person wedding from 7+ hours away is not for the faint of heart, and I don’t wish it upon my worst enemy. The blood, sweat and tears (okay, dramatic…no blood was involved) were well worth it though because our wedding day was the BEST most FUN DAY EVER! See evidence below:
Anyway, life has settled down a bit and Sugar + Salt is returning in full force AND getting a facelift! Expect to see some changes over the next couple months as S+S revamps its focus and broadens its horizons. While we will continue to post our own recipes, Kathleen & I will also be mixing in some new material as we explore the world’s feasts, fares & flavors. Stay tuned!
Today, I pay homage to the S+S of old, posting a “From Madison’s Kitchen” recipe for maple apple cinnamon scones. Fall fall fall fall fall fall fall fall! We’re only three days into my favorite season, and I literally cannot help myself from being the most stereotypical, cliché basic bitch who’s obsessed with leaves + pumpkin + boots +apples + scarves + COZY + everything fall. Quick snapshot of my living room right as we speak: football playing, white pumpkin candle burning, pumpkin spice tea steeping, Mumford & Sons singing. Does anyone else associate Mumford & Sons with fall? Not sure why, but I do. Anyway, moral of the story is that I desperately need to get it together.
So whether you are like me and literally want to eat autumn for breakfast, or you are normal and are just want a good scone recipe, look no further! These maple apple cinnamon scones are your answer.
One of the best things about scones is that they are actually really easy to make but seem really *fancy*. Because of this, there is a 150% chance that people will be impressed with your culinary skills if you bake scones. I am fairly certain this is solely because British people eat scones, and British people seem very posh to us simple Americans. I mean come on, how can you say things like “I’ll have a spot of tea” or “Cheerio, old chap” and NOT be thought of as fancy?!
While the raise in your overall fanciness rating is definitely a perk, the real reason you should make these apple-studded, cinnamon-laced, maple-glazed scones is that they are utterly delicious. Especially when they are hot out of the oven. The marriage between the crisp apples, warm cinnamon and sweet maple is p-e-r-f-e-c-t and each bite leaves your mouth and stomach smiling. Pair with a cup of coffee or tea and these scones make for a great breakfast treat or afternoon snack.
For a slightly healthier version, you can substitute whole wheat flour and leave off the maple glaze.
PS- If you do not have buttermilk on hand, check out these substitutes!
- 2½ cups all-purpose flour
- 2 tablespoons brown sugar
- 1 tablespoon baking powder
- 1½ teaspoons cinnamon
- ½ teaspoon salt
- 8 tablespoons unsalted butter, grated
- 1 egg
- ¾ cup buttermilk + 2 tablespoons for brushing
- 1 tablespoon real vanilla extract
- 2 small or 1 large apples, chopped (I used Gala)
- 4 tablespoons of milk
- ¼ cup maple syrup
- ⅓ cup powdered sugar
- 1 teaspoon vanilla
- Preheat the oven to 400 degrees F. Line large baking sheets with parchment paper.
- Grate the stick of butter using a box grater (will look like shredded cheese).
- Peel the apple(s) and chop into small pieces.
- Combine the flour, brown sugar, baking powder, cinnamon and salt together in a large mixing bowl.
- Add the butter into the flour mixture and toss so butter is coated in flour.
- Add the egg, buttermilk and vanilla and mix until just combined.
- Fold in the chopped apples.
- Remove the dough from the bowl and place on a floured surface. Pat out into a 1-inch-thick circle.
- Cut the dough into 8 wedges and place on baking sheet. Brush each piece with buttermilk and sprinkle with a bit of sugar.
- Bake until golden brown and firm to the touch, about 15 to 18 minutes.
- While the scones bake, make the glaze by .mixing together the milk, powdered sugar, maple syrup, vanilla.
- Remove the scones from the oven and drizzle with the maple glaze. Let rest a few minutes and dig in!