Posts by tag: pastry

  • Chai Spiced Apple Scones with Apple Cider Glaze

Chai Spiced Apple Scones with Apple Cider Glaze

Posted on October 9, 2017

Things have been looking overly orange around here these past couple of weeks. Carrots, squash and deeply hued Fall spices have all taken center stage. Both on the blog and in my real life.

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.

Chai Spiced Apple Scones with Apple Cider Glaze | www.floatingkitchen.net

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!

Chai Spiced Apple Scones with Apple Cider Glaze | www.floatingkitchen.net

Chai Spiced Apple Scones with Apple Cider Glaze | www.floatingkitchen.net

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.

Cheers,

Liz

Recipe adapted from my Pear and Ginger Scones with White Chocolate Drizzle

Chai Spiced Apple Scones with Apple Cider Glaze

Yield: Makes 8 scones

Chai Spiced Apple Scones with Apple Cider Glaze

Ingredients

  • 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

Instructions

  1. Pre-heat your oven to 425 degrees. Line a large baking sheet with parchment paper and set it aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. These are best when enjoyed on the day of baking. Leftovers can be stored in an airtight container at room temperature for 1 day.
https://www.floatingkitchen.net/chai-spiced-apple-scones-with-apple-cider-glaze/

October Eat Seasonal Recipes

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

 

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  • Mini Rhubarb and Jasmine Tea Cream Scones

Mini Rhubarb and Jasmine Tea Cream Scones

Posted on April 13, 2017

This post was originally published here on May 8, 2015. I’ve updated the photos and text to showcase just how delicious these miniature scones really are! Enjoy!

I have a mega soft spot in my heart for fresh rhubarb. I can’t resist those slender stalks and crimson hues. In fact, just take a peak inside my refrigerator at any point between the months of April and June, and you’ll consistently find rhubarb lining the shelves.

I’m hoping to get into some more savory applications for rhubarb this Spring, but in the meantime, I’m happy to be incorporating it into all sorts of baked goods. It’s tart bite makes it ideal for everything from cakes to pies to scones. And rhubarb is even good in cocktails, as I happily discovered last year.

Mini Rhubarb and Jasmine Tea Cream Scones | www.floatingkitchen.net

Also, anyone else totally digging Springtime baking right now? It seems so light and easy. Pretty much the exact opposite of how I feel about Christmas baking, which usually leaves me in a sweaty puddle of anxiety and self loathing (how many Santa cookies did I really just eat?). I can’t fully explain it. All I know is that I want to fit in as much baking as possible before it becomes way too hot to use my oven.

Mini Rhubarb and Jasmine Tea Cream Scones | www.floatingkitchen.net

These Mini Rhubarb and Jasmine Tea Cream Scones have brunch written all over them. They would be perfect for Easter or Mother’s Day. I love that they are miniature, because that means either (a) eating one won’t fill you up so you can comfortably enjoy the rest of your meal, or (b) you can eat three of them! Both scenarios have happened to me. And both are likely to occur again in the future. This is real life.

Mini Rhubarb and Jasmine Tea Cream Scones | www.floatingkitchen.net

The tea is a fun addition that makes these scones feel extra “Springy” to me. I stir some into the dough. Then sprinkle the rest on top before baking. I used jasmine tea for this recipe, but chamomile or other varieties would work equally well. Loose leaf tea is probably your best option. But if you can’t find it, you can purchase tea bags and simply tear them open to access the tea leaves inside.

Make sure to keep the rhubarb pieces small-ish for this recipe. Because these scones are miniature, they cook up relatively fast. And you don’t want to be left with any overly firm pieces of rhubarb. I try to keep the pieces about a 1/2-inch in size (like the size of an almond).

Cheers,

Liz

Recipe adapted from Joy the Baker

Mini Rhubarb and Jasmine Tea Cream Scones

Yield: Makes about 18 scones

Mini Rhubarb and Jasmine Tea Cream Scones

Ingredients

  • 3 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon plus 1/2 tsp. jasmine tea leaves, divided
  • 1 tablespoon baking powder
  • 1 tsp. salt
  • About 1 1/2 cups heavy cream, plus more for brushing the tops
  • 1 tsp. vanilla extract
  • 1 cup chopped rhubarb (keep the pieces about 1/2-inch in size)
  • 1/4 cup turbinado sugar

Instructions

  1. Pre-heat your oven to 425 degrees. Line a baking sheet with parchment paper and set it aside.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, salt and 1 tablespoon of the jasmine tea leaves.
  3. Measure out 1 1/3 cups of heavy cream. Mix in the vanilla extract. Slowly add the cream mixture to the dry ingredients, stirring with a wooden spoon as you pour in the cream. Gently stir in the rhubarb. Add more cream if necessary, one tablespoon at a time, so the dough is moist and holds together loosely (it will be a bit shaggy).
  4. Dump the dough out onto a lightly floured surface and use your hands to form it into a disk about 3/4-inches thick. Using a small round biscuit or cookie cutter (I used a 2-inch cookie cutter), cut out small circles from the dough disk. Transfer the circles to your baking sheet, placing them about 1-inch apart. Gently re-shape the scraps and continue cutting out circles until all the dough has been used.
  5. Brush the top of each circle with heavy cream. In a small bowl, mix together the turbinado sugar with the remaining 1/2 tsp. of jasmine tea leaves. Sprinkle the sugar mixture over top of the circles.
  6. Transfer to your pre-heated oven and bake for 15-18 minutes, or until golden brown on top. Remove from the oven and set aside to cool slightly.
  7. Scones are best when served while still slightly warm. Once fully cooled, they can be stored in an airtight container for 1-2 days at room temperature.
https://www.floatingkitchen.net/mini-rhubarb-and-jasmine-tea-cream-scones/

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