Apple Pie Honey Wheat Scones
Why I Love This Recipe
My Apple Pie Honey Wheat Scones have the fruit and spices of apple pie along with the anticipated richness and sweetness from the honey and vanilla, and the unexpected tastes of fresh ginger and the dense wheat flour and dark brown sugar.
The food and alcohol pairing in this recipe is a touch of brandy in the scones and a cup of caramel apple coffee alongside.
Ingredients You'll Need
1 cup whole wheat flour
1 cup all purpose flour plus 1 rounded tablespoon
4 tablespoons dark brown sugar
1/4 teaspoon cloves
1/2 teaspoon cinnamon
1 tablespoon baking powder
1/4 teaspoon salt
1/2 teaspoon fresh ginger, grated
4 tablespoons cold unsalted butter, cut into cubes
3/4 cup heavy cream
1 egg slightly beaten
2 tablespoons honey
1 teaspoon vanilla extract
1 teaspoon brandy
1 1/2 cups apple, peeled and diced
approximately 1 tablespoon of Turbonado sugar
Preheat oven to 400 degrees.
Line a baking sheet with parchment paper.
In a large mixing bowl whisk together first 7 ingredients.
Add fresh ginger and butter.
Work everything together with your fingers until the mixture is in course crumbles. You want the butter to remain as cool as possible and still be in pieces. You can do this part with the food processor if you want, but I prefer to just mix by hand because you still have to transfer it all to a bowl, so it's less to clean up.
Add the cream, egg, honey, vanilla, and brandy.
Knead the dough until it comes together.
Dump the apples in and press them into the dough until they are evenly distributed and you have a nice round ball of dough. As with any bread, handle it as little and as quickly as possible or the scones will be tough.
On a floured surface flatten the dough ball into a one inch thick disc. Use just enough flour to keep it from sticking to your hands as this will dry out the dough.
Cut the disc into 8 equal sections.
Place scones on the baking sheet and sprinkle with Turbonado sugar.
Bake for approximately 15 - 18 minutes or until they are golden brown.
Melt butter and drizzle over the top of a warm scone. Oh my...scrumptious :) Transfer the rest to a wire rack to cool.
Store in a sealed container or Ziploc bag. They also freeze well for 3 to 4 months.