My first thought this morning at 5am after waking up with Libby was “oh crap I’m out of cloth diapers”. Quickly followed by, ugh I really need to get some quotes from local accountants. And then I need to pay that bill…. but first coffee!
Luckily breakfast is taken care of in the form of scones I made over the weekend. A fall breakfast treat! These have triple ginger and a brown sugar topping, making them a perfect crisp morning snack. You should definitely brew more coffee to have with these. It is Monday after all.
You can make these apple ginger scones in advance and freeze them. The freezer also contributes to the flakiness of the scones by freezing the pieces of butter in the dough and then, when baked, creating thousands of tiny air pockets. Air pockets = flakey yumminess.
Use the food processor to first chop the dried apples and the ginger, and then to mix the dough (you may want to rinse it with hot water and dry it off in-between these two tasks – lest you want to deal with a sticky gummy floured prep bowl. These also have 1/2 cup whole wheat flour added, so you’ve got an extra boost of nutrition to get you through until lunch! What is it about cold weather that always makes me hungrier?
When you are ready to bake, these need no other adornment then a brush of heavy cream and a sprinkle of brown sugar. If only my morning routine could be so dreamy!
These scones are flakey and light, with a hearty apple and ginger spice flavor that will have you wishing for them all the way through to Black Friday. Happy fall, ya’ll!
- 2 cups all purpose flour
- 1/2 cup whole wheat flour
- 1/4 cup packed light brown sugar, plus a little more for sprinkling on top
- 1 tablespoon baking powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/2 teaspoon ground ginger
- 1 tablespoon fresh ginger root, grated
- 7 tablespoons chilled, unsalted butter, cut into cubes
- 1/2 cup dried apples - finely chopped
- 1/4 cup crystalized ginger - finely chopped
- 1 cup heavy cream, plus 2 tablespoons for brushing
- 1 large egg
- 1/2 teaspoon good vanilla extract
- Finely chop the dried apples and ginger pieces by pulsing them a few times in a food processor, or by hand, and place in a large mixing bowl.
- Mix together all the dry ingredients and the fresh ginger in a food processor and pulse it a few times to combine them well.
- Add the butter pieces to the dry ingredients and pulse to incorporate so that you have some nice crumbly pieces. Add that to the bowl with the apple and crystalized ginger and mix well. If there are a few larger lumps of butter left you can work them into the dough with your fingers.
- In a measuring cup, whisk together the egg, vanilla and cream until well blended. Add the cream and egg mixture to the dry ingredients and incorporate. Don't over mix it, you just want it to come together.
- Turn the mixture out onto a floured surface and knead it a few times to bring it together into a mound. It will be sticky, add a sprinkle of flour if necessary to keep it from sticking to your hands. Form the dough it into a round loaf about 2 inches thick, and using a knife or dough scraper, cut the loaf into 8 equal slices like a pie.
- Place the scones on a plate and set it in the freezer. Once frozen, put the frozen raw scones in a freezer bag until ready to bake. When ready to bake, brush the scones with some heavy cream and sprinkle with brown sugar. Bake at 425' for about 20-25 minutes.
- You can make these ahead of time and freeze when ready to eat! Great for family breakfast/brunch entertaining.