Apple Walnut Scones

Apples and walnuts, the early fall fruit and nut, accented by warm fall spices with brown sugar and a light apple glaze are perfect to share after a hearty day of apple picking.

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Keyword: Fall, October, September

Prep Time: 20

Cook Time: 18

Total Time: 40

Servings: servings

Calories: 215kcal

Author: Pah

Cost: $3.50 for 8

Equipment

Ingredients

Wet Ingredients

½ cup Whole milk*
1 Egg, large

Dry Ingredients

1 ½ cups All purpose flour
¼ cup Dark brown sugar**
2 ¾ tsps Baking powder
¼ tsp Baking soda
⅜ tsp fine sea salt 1/4 + 1/8 tsps
1 ½ tsp Ground cinnamon or 1 tbsp of fall spice blend
1 tsp Ground ginger or 1 tbsp of fall spice blend
1 tsp Ground nutmeg or 1 tbsp of fall spice blend
½ tsp Ground allspice or 1 tbsp of fall spice blend
¼ tsp Ground cardamon or 1 tbsp of fall spice blend
¼ tsp Ground cloves or 1 tbsp of fall spice blend
4 tbsps Butter***
¼ cup Chopped walnuts Added just before forming the scones
¼ cup Diced Granny Smith apple Added just before forming the scones

Glaze Ingredients

½ cup Powdered sugar
2 tbsp Apple juice plus more to consistency.

Instructions

Apples and walnuts

Peel and dice a granny smith apple in 1/4 inch cubes.
Place 1/4 cup of the diced apples in a plastic bowl or container in your freezer until forming the scones.
Measure out 1/4 cup of chopped walnuts. They should be no bigger than 1/4". Set aside until forming the scones.

Wet Ingredients

Combine the milk and egg.
Blend the wet ingredients with a milk frother or blender.
Transfer to a squeeze bottle and place in your refrigerator.

Dry Ingredients

Mix the flour, dark brown sugar, baking powder, baking soda, and salt in a large mixing bowl.
Add either 1 tbsp of fall spice blend or the individual spices in the ingredients to the other dry ingredients and mix thoroughly.
Slice the butter into chunks and mix with the dry ingredients.
Cut the butter into the dry ingredients with a butter cutter until the butter is the size of peas.
Put the bowl with the dry ingredients in your freezer for 15 minutes.
Preheat your oven to 400°.
Line your baking sheet with parchment paper.

Combine the Wet and Dry Ingredients

Using the "tine method" (see video in step by step instructions above), combine the wet ingredients into the dry ingredients until the ingredients are wet but still pea sized.
After you have added the wet ingredients to the dry ingredient, add the chopped walnuts and thoroughly mx.
Separate the frozen diced apples to make sure they're not sticking together. Ddd them and thoroughly mix.

Form the Scones

Gently flip and press the ingredients in the bowl until they form one log.
Fold the log in half and move it to a silicone mat.
Using the guide of the measured circles on a silicone mat or a 7" ring, form the dough into a 7" circle by gently pressing from the center of the dough to the edges.
If using a 7" ring, swirl the ring around the dough a few times to firm the edges. If forming by hand, press the edges of the dough lightly with the flat side of a long knife to firm the edges.
Use a long serrated knife to make four equal cuts through the center of the dough to divide the dough into eight scones.
Slide the flat edge of the long knife under each scone and move it to the parchment paper on the baking sheet, leaving about 1" between each scone.

Bake the Scones

Place your baking sheet on a middle rack in your oven at 400° and bake for 8 minutes.
After 8 minutes, turn the baking sheet around and bake for another 7 minutes.
If topping with a glaze, mix the powdered sugar and apple juice in a medium bowl during the final bake until smooth and somewhat thin. Adjust the amount of juice to your desired consistency.
After 7 minutes make sure the centers of the scones feel firm, not liquidy. If not, bake for another 1 or 2 minutes.
Remove the baking sheet from the oven and move the scones to a cooling rack with the flat edge of a long knife or a spatula.

Glaze the Scones

With a spoon (thicker glaze) or silicone brush (thinner glaze), spread or dab the glaze on the top of each scone. If the scones are still warm, don't spread the glaze to the edges as the glaze will drip.
Optionally, you can sprinkle a dash of cinnamon powder on each scone immediately after it is glazed.

Storage

Cover any scones that will not be eaten right away. They will last about 5 days without refrigeration, about 10 days in your refrigerator, and about 3 months in your freezer.
Let the scones cool completely before covering them with plastic wrap,
To thaw frozen scones, let them come to room temperature (about 30 minutes) or microwave for 10 seconds.

Notes

*You can substitute 2%, Almond, Coconut, or Soy Milk for Whole Milk.

**You can substitute light brown sugar or granulated sugar. For a restricted sugar diet, you can put as little as 1 tbsp of sugar.

***You can use as much as 6 or as little as 2 Tbsps of butter .

****For a vanilla apple glaze, use apple juice instead of milk.

Nutrition