I wanted to bring my lemon curd over to my aunt and uncle’s house for Christmas Day brunch, but realized that it would need to be served on something. While lemon curd is delicious on berries, scones are really the first thing that come to mind for me. I knew I wanted apple scones, but couldn’t find quite the right recipe, so I combined two. I took the apple preparation from this one on Recipe Girl and the scone part from Food.com. Unfortunately (and uncharacteristically), I did not take any pictures.
1 Tbsp. salted butter
1 large apple (gala or fuji work well)
1 Tbsp. cinnamon
2 cups flour (I used half white, half whole wheat)
1/4 cup brown sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 cup cold butter
1/2 cup milk
1-2 Tbsp. milk
Peel and core the apple, then chop into half inch pieces. Heat the butter over medium and add the apples, tossing to coat. Cook for five minutes, until the apples have started to soften, then add the cinnamon, toss, and remove from heat, setting aside.
Preheat the oven to 425° F. In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt. Cut butter into small pieces, and use your hands to combine with the flour mixture until the mixture is crumbly. Add milk and stir to create a soft dough, then fold in apple.
Turn dough out onto a piece of parchment and kneed about 10 times. Pat into a one inch thick circle. Brush on reserved milk, then sprinkle with cinnamon and sugar. Cut into six wedges. Transfer parchment paper to a baking sheet and bake for 15 minutes or until the scones are risen and have just started to brown. Allow to cool before separating and serving. These are best served the day they are made.