BCPL Apr. A Book & A Recipe 4
- 8 hours ago
- 2 min read
We're back and we've got another wonderful recipe and read to share! This April we're making Apple Scones from Cindy Woodsmall's Seasons of Tomorrow. Let's get started...
Ingredients-
1 2/3 cups all-purpose flour, plus some for patting out the dough
1 1/3 cups old-fashioned rolled oats, plus some for topping
1/2 cup brown sugar
1 tsp ground cinnamon
1/4 tsp ground nutmeg
2 tsps baking powder
3/4 tsp baking soda
1/2 tsp salt
1 1/2 sticks cold, unsalted butter, cut into pieces
1 1/2 cups peeled and diced Granny Smith apples (about two-three apples)
2/3 cup cold buttermilk
Raw turbinado sugar for sprinkling over scones (Simply raw sugar)
Instructions-
Preheat over to 400F.
Combine all dry ingredients (flour, oats, brown sugar, cinnamon, nutmeg, baking powder, baking soda, salt) in a large mixing bowl with a whisk.
Cut butter until it resembles crumbles.
Add the apples and buttermilk, stirring until dough just comes together.
Divide dough in half and place halves on lightly floured surface.
Pat dough into two circles about two inches thick.
Cut each circle into 6 wedges to make 12 scones.
Using a spatula, gently lift scones onto non-stick baking sheets, leaving about two inches in between each.
Sprinkle the tops with oats and raw sugar.
Bake 20-30 minutes, until golden brown.
After removing from the oven, let the scones cool on the sheets for about 10 minutes.
Serve warm or at room temp.
Doesn't that sound delicious?
Intrigued by the book? Check out our ebook copy from WV Reads!
If you give this recipe a try, we'd love to hear about it! Let us know on social media or even in person, with a small sample maybe?
As always, images and info are courtesy of other web pages like WV Reads, Google, Goodreads, etc.
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