Feels like November today, doesn’t it?
We have very distinct division of labor in our house. George handles the providing responsibilities and I handle the contractors. This began many moons ago. I won’t go into why this is but suffice it to say that I am more comfortable in this role and I’m “here”. Plus, I’ve developed a good dogged attitude when it comes to getting the job done – probably mostly to the chagrin of some of the contractors. This, I learned way back when – my Dad taught me to do some very basic tasks around system-oriented homekeeping and painting and I have been through a number of very major renovation projects. This, to say the least, is an education like no other. You are never the same when you come out the other side of such projects but you know a hell of a lot more than when you started – of course, all of which you wish you knew before you began. I am not exactly sure where this all has gotten me but so be it.
This morning I found myself with two early appointments – one with Bob, my long-time general contractor and one with the Water Conditioning People. Let’s just say I love Bob and well, the other situation is laced with unladylike profanities.
Bob called early to say he was coming over and I have fed he and his workers a million times over the years. I jumped into the kitchen with the opportunity at hand.
My goal today was to make an apple scone which tasted like apples and not just like the incorporated spices.
Apple varieties generate a lot of discussion, don’t they? There are eating apples, baking apples, apples good for applesauce, and general purpose apples. People tend to have their favorites and stick to them.
Fresh picked apples are indeed wonderful. However, I for one get a little crazy when I actually think about the apple supply here in our area – in late Spring and into Summer. Where have those apples been since last September? When I cut into an apple and see some semblance of unexplained “growth” in and around the seeds, I shudder. Ugh – what has long-term refrigeration wrought? Well, that’s for another time. Anyway, apple varieties are many and varied and their flavor profiles differ. Lots of people prefer granny smiths for pies – I do not. I prefer Golden Delicious because I love their floral flavor notes and their juices – they border on apple/pear to me. Granny Smiths are actually too crisp for me in pies and I find that unless you saute them before baking, which I don’t like to do, they don’t soften enough in the baking process. I love the “mile-high” apple pie scenario and you need an apple which will soften enough yet hold its flavor in the baking process, hence my choice of Golden Delicious or Ginger Gold – the latter of which aren’t around alot or for long. Anyway, that’s about pies. This is about scones, yet again. Even though I have more or less exhausted you and this subject here on this blog, I do actually have a particular issue in working on this recipe today.
Typically I find that apple muffins, cakes and scones don’t have enough pronounced apple flavor – and this is tough to get because apples basically have a subtle flavor which tends to dissipate during baking. Today, I’m experimenting with cider syrup to see how this does.
This morning’s offering:
DOUBLE APPLE SCONES – adapted from King Arthur Flour
2 3/4 cups all purpose flour
1/3 cup sugar
1 tblsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp freshly ground nutmeg
2 extra large eggs
1 stick unsalted butter, cold and cut into small cubes
3/4 cup grated granny smith apple
zest of 1/2 lemon
1/2 cup unsweetened organic plain applesauce
2 tsp (or to taste) King Arthur Flour Boiled Cider – or make your own by reducing 1 cup of fresh unfiltered apple cider to a syrup consistency and cool
1 tsp vanilla extract
1/3 cup buttermilk
Preheat oven to 425F. Line a baking sheet with parchment paper and set aside. Place flour, sugar, baking powder, salt, zest and spices into bowl of food processor and whir around to blend. Add butter cubes and pulse till mixture resembles coarse meal – but with butter bits still evident. Remove mixture to a low wide bowl. Make well in center. In a separate bowl, whisk eggs then add shredded apple, vanilla, boiled cider, buttermilk and applesauce. Pour this mixture into center and gently combine with a dough scraper. Form into a disk and cut into 8 wedges or drop onto a parchment lined baking sheet. Sprinkle with turbinado sugar. Bake at 425F for 20 minutes. Serve warm.
There is an apple extract out there on the market and I am going to experiment with this too. Will keep you posted.
I’m not satisfied that I nailed this yet. These scones are very good but the apple flavor is still not as pronounced as I’d love it to be.
Send me your suggestions on enhancing apple flavors.
Images from today:
