Cinnamon Apple Walnut Scones
The local grocery store had bags of Macintosh apples from New Hampshire on sale this week which sent me on a quest to find apple recipes. It’s important to use a recipe that fits the apple. Macintoshes are soft and sweet, they don’t stay too firm when cooked, so a tart, pie, or crisp would not be ideal. I dislike pies anyway and you will never see me make one, unless it’s chocolate. Love a good crisp though.
After some perusing of the extensive (probably way too big) collection of vintage and community cookbooks, my recipe cards, and the usual internet recipe sites I enjoy visiting, I was having an issue. There were always a couple of main ingredients missing from my larder. Until I came across these on the KAF site. I was missing the cinnamon chips and the applesauce. Not a big deal. I could work with it.
I started by chopping up an apple and popping it into a small saucepan with a tiny bit of water and set it on the stove to simmer. The dry ingredients came together with walnuts replacing the cinnamon chips and an added teaspoon of nutmeg for flavor. I made sure the chunks of apple to go in the dough were a little larger than called for due to the easy nature of this apple to break in the mix. I still wanted chunks at the end. The apple in the pan only took a few minutes to soften, and made quick sauce ready to add with the addition of half an ice cube and a quick whisk. The wet ingredients were mixed together and then added to the dry for a wet shaggy dough that was a little too wet. I added a bit more flour until it was still shaggy but could be taken out of the bowl and turned out onto my kneading board. My new fabulous kneading board that was a thoughtful Christmas gift from my sister. It has circles in different sizes and a ruler printed on the top and sides so I can gauge my dough sizes. It’s great and I love it.
As instructed the dough was divided in half and formed into circles of a little under 6” and then divided into six equal wedges. I did not have the crystal sugar to sprinkle on the top, but did have an organic vanilla bean sugar which fit the bill. After sugaring, I put the wedges on a cookie sheet about a half inch apart in two rows lined up in a zipper pattern and stuck it in the fridge for about a half hour to make sure they went cold into the hot oven.
When they were finally done, they were exactly what I wanted. Sometimes scones are too dry for me. These were perfect and moist and had the walnut crunch, the soft sweet pieces of apple, and the cinnamon and nutmeg. Yum!