Friday, November 23, 2012

Whimsy English Scone with Spiced Apples and Cream

Whimsy English Scone with Spiced Apples and Cream

For Thanksgiving I wanted to make a sweet treat that was a bit untraditional but tied in the seasonal in a whimsy sort of way.  The thought of spiced apples appealed to me but not in the form of a pie, crumble or strudel, and then I came upon the English scone. They’re petite, not too sweet and when sliced in half would be perfect to fill with my spiced apples and cream. The scones are about 2.5 inches and one of these is perfect for dessert, with tea or even in the morning as I had today. My first attempt had me clapping my hands again, so I’m sharing this with you because I had so much fun pulling from different resources to create this oh so adorable delight and Jeff loved it too. Doesn’t the image look yummy!

Just a note that look of my scone reminded me of a whoopie  – the shape wasn’t tall like a biscuit but the texture and taste was nice.

Note: I used 1 cup whole wheat pastry flour and 1 cup all purpose flour to make it even healthier but I noticed all the recipes call for all purpose flour – maybe that’s why my scone didn’t rise so tall.

About 12-14 scones
Preheat oven to 400 degrees
Line a cookie sheet with parchment paper

2 cups all purpose flour
2 ½ tsp. baking powder
½ tsp salt
½ cup soymilk
2 tbsp lemon juice
1/3 cup Earth Balance margarine
3 tablespoons maple syrup or agave
optional additions – zest of lemon or orange

1. In a small bowl mix the soymilk, lemon juice and maple syrup and set aside
2. In a medium bowl add the flour, baking powder, salt, and whisk together. Add the margarine and with a fork or your finger combine with the flour mixture until it looks crumbly.
3. Add the soymilk mixture the dry flour mixture and mix with your hands until combined. I found the mixture was a little sticky so I added a little more flour a Tbsp at a time until it didn’t stick so much.
4. Roll it out onto a floured countertop about ½ to ¾ inch thickness. I used a 2.5 inch diameter glass to cut the scones. After cutting your scones, re roll the leftovers and continue cutting until you’ve run out of dough.
5. Add the scones to the cookie sheet and brush the tops of the scones with melted butter or a glaze such as maple or lemon.
6. Bake for 12 minutes – insert a toothpick if it comes out clean it’s done, if not bake for 2 more minutes. Cool scones on cooling rack.

Spiced Apples
Suggestions for spiced apples:  enjoy on ice cream, pancakes, waffles and French toast.

4 medium sized granny smith apples
1 tbsp butter
¼ maple syrup, or agava
¼ tsp ginger powder
1 tsp cinnamon
½ cup water
1.5 tsp arrowroot or cornstarch
1 tsp vanilla

add arrowroot to the water - mix and set aside.

1.Core and cut the apples into ½ inch cubes. Immerse the cubed apples in cold water with lemon juice until all the apples have been cut – the lemon water will prevent your apples from turning brown. Remove the apples from the water when ready to sauté and throw the water out.
2. In a large pan saute’ the apples in the butter on medium heat for 7 minutes until tender
3. add the spices, and saut̩ for one minute , then add the water aroowroot mixture and the vanilla and continue stirring on low heat for a couple of minutes Рyou will see sauce thicken. Remove from heat.

Vanilla Whip Cream
By Isa Chandra Moskowitz – printed in Forks Over Knives the cookbook 2012 – recipe can be found on page 302  - many other great recipes in this book – worth the purchase
Unable to reprint without permission.

Chocolate mousse would also make a great substitute

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