Not that I’m complaining, per se. Because orange is one of my favorite colors. And orange-colored foods are some of my favorite foods. But I think it’s about time we had a little break from all the orange. There are so many other colors worth exploring!
In an effort to try and bring a little green back into my life, I’ve been on a serious leafy green salad kick (look for that recipe coming out next week!). And I’m also attempting to make a dent in an overly ambitious haul of red apples. Which means apple pie, apple crisp and maybe even an apple cocktail or two (or three!) are all going to be on repeat for the foreseeable future.
But for now, we’ve got apple scones.
These Chai Spiced Apple Scones with Apple Cider Glaze are my most recent apple creation and they just scream Fall. Loaded with chunks of chopped apples and cozy chai spices (the combination which was inspired by this recipe from Pastry Affair), they are the perfect baked good to enjoy on a cool, crisp Autumn morning. And don’t skip the fresh apple cider glaze. Because really, what’s a scone without a hefty drizzle of something sticky and sweet on top.
You can use any kind of apple you like. And you don’t even need to bother peeling them. Just chop them up relatively small and uniform (around the size of an almond) so they cook up evenly in the scones. Easy peasy. And on the breakfast table in no time!
I’m sharing the recipe for these Chai Spiced Apple Scones with Apple Cider Glaze as part of our monthly seasonal eating initiative organized by Becky from Vintage Mixer. Be sure to check out Becky’s October Produce Guide for recipe suggestions on everything from pears to pumpkins! And for even more inspiration, click on the links below to see what some of my blogging friends whipped up this month.
For the Scones
- 2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup plus 1 tablespoon granulated sugar, divided
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 3/4 tsp. ground cinnamon
- 3/4 tsp. ground ginger
- 1/4 tsp. ground cloves
- 1/4 tsp. ground cardamom
- 1/4 tsp. ground nutmeg
- 1/8 tsp. ground black pepper
- 1/2 cup (8 tablespoons) unsalted butter, cubed and chilled
- 2/3 cups plus 1 tablespoon heavy cream, divided
- 1 egg
- 1/4 tsp. vanilla extract
- 1 1/2 cups chopped apple
For the Apple Cider Glaze
- 1/2 cup powdered sugar
- 2 tablespoons apple cider
- 1/8 tsp. ground cinnamon
- Pre-heat your oven to 425 degrees. Line a large baking sheet with parchment paper and set it aside.
- In the bowl of your food processor with the blade attachment, combine the flours, 1/2 cup of the sugar, baking powder, baking soda, salt and spices. Add the cold butter and pulse until you have a coarse crumb.
- In a small bowl, whisk together 2/3 cups of the heavy cream with the egg and vanilla extract. Then add this liquid mixture to your food processor and pulse until the dough has just come together.
- Turn the dough out onto a floured work surface and use your hands to fold in the chopped apple, being careful not to overwork the dough. The dough will be slightly wet and sticky. You can lightly flour your hands to help prevent the dough from sticking.
- Shape the dough into a round disk, flattening it so it’s about 1-inch thick. Then cut the disk into eight wedges. Transfer the wedges to your prepared baking sheet, leaving 1 to 2-inches between them. Then brush the tops of the wedges with the remaining tablespoon of heavy cream and sprinkle with the remaining tablespoon of sugar. Transfer the baking sheet to your pre-heated oven and bake the scones for 15-18 minutes, or until golden brown around the edges. Remove the baking sheet from your oven and allow the scones to rest for 10-15 minutes before transferring them to a wire rack to continue cooling.
- To make the glaze, combine the powdered sugar, apple cider and cinnamon in a small bowl until smooth. Then drizzle the glaze over the scones before serving.
- These are best when enjoyed on the day of baking. Leftovers can be stored in an airtight container at room temperature for 1 day.
Recipe adapted from my Pear and Ginger Scones with White Chocolate Drizzle
All images and text ©
October Eat Seasonal Recipes
Smoky Pumpkin Black Bean Chili by She Likes Food
Cheddar Chipotle Sweet Potato Soup by Healthy Seasonal Recipes
Apple Cinnamon Scones by Completely Delicious
Instant Pot Red Velvet Beet Soup by Letty’s Kitchen
Roasted Delicata Squash, Fig and Persimmon Wild Rice Salad by Flavor the Moments
Apple Cinnamon Baked Oatmeal by JoyFoodSunshine
Spaghetti Squash Shakshuka by Kitchen Confidante
Curried Cauliflower Quinoa and Lentil Salad by Food for My Family
One-Skillet Zucchini Lasagna by Vintage Mixer
Creamy Chicken and Mushroom Stuffed Peppers by Foodie Crush