Sunday, November 3, 2013

Apple Cinnamon Scones with Browned Butter Glaze

Scones. The sweeter, more cultured cousin of the biscuit.
A basic scone recipe can be changed up to create a million (or less) different types of scones.
Three things to remember if you want tall, tender scones:

  • Keep all your ingredients cold.
  • Don't over mix or over work the dough.
  • Freeze the dough before baking.

Scones can be formed into wedges, circles or squares. (or even bite-sized wedges for those of us who eat our breakfast while driving to work)
I made 6 large & 12 bite sized wedges from this recipe.
These scones combine tender sweetened apples, cinnamon chips and browned butter glaze.
Don't be afraid of the browned butter glaze, it's to die for!
But you knew that from when we made it for this recipe.

Apple Cinnamon Scones with Brown Butter Glaze
adapted from ohsweetbasil 
1/2 c unsalted butter, cut into small pieces and frozen
1 c heavy cream
1 egg 
1 t vanilla
2 T unsalted butter
2 Granny Smith Apples, peeled and chopped
pinch of salt
1 T sugar
1 T br sugar
3 1/2 c flour
6 T sugar
5 t baking powder
1 t salt
1/2 t cinnamon
1/4 t nutmeg
1/2 c cinnamon chips (these can be hard to find so I always stock up from my favorite supplier)
extra cream and raw sugar for topping
2 T unsalted butter
2 c pwd sugar
1/8-1/4 c more cream
First things first, chop up a stick of butter and throw it in the freezer. I like to keep some butter in the freezer just in case I get the urge to bake scones, I'm crazy like that.
Combine the cup of cream, egg and vanilla. Chill in the fridge.
Heat a small skillet over medium heat, add 2 T butter. Add apples and pinch of salt to melted butter. Cover and cook until apples are dry. Remove from heat and stir in 1 T sugar & br sugar. Chill.
When all the above is good and cold mix together the remaining dry ingredients (flour- nutmeg) in your food processor. Add the frozen butter and pulse a few times. Not too much, you'll want to still be able to see little chunks of butter.
Transfer flour mixture to mixing bowl and add cinnamon chips.
Mix in chilled cream mixture and apples just until dough begins to hold together. I use my trusty dough whisk for this task so the dough isn't overworked.
Turn dough out onto lightly floured pastry mat. Pat into a rectangle about 1 inch thick. Fold over into thirds. Lightly and quickly pat into an eight inch circle for 8 large scones or long 2 inch wide strip for 24 bite sized scones.

Brush dough with extra cream and sprinkle with raw sugar.
Cut into wedges with a bench knife...last plug for King Arthur, I promise!
Transfer to baking sheet. Place wedges in circle separated by 1/2", freeze for 30 minutes.
(If you don't have room for a cookie sheet in your freezer you can freeze the formed dough before brushing with cream and cutting into wedges.)
Bake at 400ยบ for 15-20 minutes.
When scones are almost finished baking make the glaze for the scones by melting the butter in a saucepan over medium heat. You want the butter to foam and turn to a dark amber color.
Remove from heat and quickly whisk in pwd sugar and cream.
Drizzle onto warm scones.
Enjoy a scone, or two and load the dishwasher!

1 comment:

Shelby said...