*Disclaimer - I received the products and compensation for this post, as an ambassadorship with Strawberry Shortcake.
Are you looking for a delicious recipe with fruit?
Strawberry Shortcake wants everyone to know about her new delicious fall recipe.
Do you know what it might be? Well, let me tell you! It's called Scones.
These are a bit tricky to make and mine didn't turn out very well, but if you're patient they will likely work out better. Due to the fact I had to re-do mine twice, I am including the photos that were attached in my email with the recipe.
If you are the Apple Dumplin' type, go for the extra apples, if you are more a raisin type of person, go for that instead.
Or, if you're like me, add some apples and raisins to it, sprinkle some brown sugar on it, and add some blackberry jam, and a little butter, hot out of the oven. They will make a nice breakfast or snack.
1 - 1/2 cup all purpose flour
1 - 1/2 cup whole wheat pastry flour (I used just whole wheat flour)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons cold butter (half a stick)
3 tablespoons honey
1/2 cup apple cider
1/2 cup buttermilk
Optional Items you can use if you choose to:
2 apples, peeled and diced by your assistant
or 1/2 cup raisins
1 egg (for egg wash)
Instructions for this recipe:
1) Preheat oven to 450 F.
2) Completely mix the flours, the baking powder, baking soda, and salt in a large mixing bowl.
3) Mix the honey, cider, and buttermilk in another bowl, we'll get to them later.
4) Chop the butter up into small pieces, and add to the dry ingredients.
5) Now wash your hands, or the next part is pretty gross to do! Don't be shy though, stick your hands in the flour bowl and go butter hunting! Every time you find a big chunk, rub it between your finger and thumbs. Sometimes we want perfect smooth things when we are baking, but this is NOT one of those times. So, as good as you are at this, don't rub them all away into nothing, you want gravelly bits of butter chunks at the end, and it doesn't matter that some chunks are a little bigger or smaller.
6) Pour almost all the liquid ingredients into the dry ingredients, keeping about 1/8th of a cup, and add the apples or raisins if you want them.
7) Mix with a big spoon. We do NOT want a smooth ball of dough, instead we are looking for the two C's, crumbly and clumpy. We want to mix until we get one main ball just barely sticking together with crumbs around it. If it's not quite getting there, add more of the liquid ingredients a little bit at a time and try again. As lemon will tell you with her hair dye, it's berry easy to add it, but it's impossible to take it away.
8) Sprinkle some flour on a counter or a very large cutting board, and dump the ball of dough onto it. Then dust a little flour on top and smoosh the ball down with your hands into a flat disc. Again, it's actually perfect if it's a little cracked but still holds together, better than it being wet.
9) Roll it just a little until it's flat and about an inch and a half thick.
10) Use your cookie cutter and cut out chubby little circles and put them on a baking tray or cookie sheet.
11) You don't have to, but for a berry beautiful shine every time, beat an egg in a small bowl or mug until smooth, with a splash of water or milk. If you have a pastry brush, lightly paint the top and sides of every scone. If you don't have one, do some finger painting instead.
12) Bake in center of oven for 14 minutes, or until the tops are all golden brown. Have your assistant check on the oven and remove the scones to cool for a minute.
These scones will keep for about two days IF they are kept in an airtight bag. They are also great cold, but my favorite was when they were nice and hot.
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