Can I talk for a second about something that has nothing to do with food? Actually, it does have to do with food – it has quite a bit to do with my food.
A little over a year ago, I got my hubby to agree to get an upright freezer. We have the normal freezer that goes along with our traditional refrigerator, but I wanted something with a little more space for freezing summer fruit, and other produce, meat on sale, and freezer meals. We bought a brand-spanking new freezer, and I was super excited. (How dumb is it to get excited over a freezer??)
It seemed to give us problems from the beginning. It just never sealed properly. We had a repairman come out and tinker with it and that seemed to help a little bit. From time to time, we accidently don’t get the freezer closed all the way and it begins the thawing process. Ugh. Usually I am able to catch it before all our food spoils, at least. I’m thinking that I’m never buying another freezer without a lock. Especially with a little one underfoot now.
Anyway, at the beginning of September, I noticed the freezer thawing. I assumed that I had left the door open again, but I came to realize that the fan motor was actually broken. I lost most of the food on the top 2 shelves, but the bottom was still, oddly enough, frozen. The freezer was just past the warranty…by like a month. Perfect.
I called customer service and they graciously extended my warranty (what a blessing!). However, they told me they couldn’t get a service repairman out until September 25th! If I had been paying for the service I would have been pretty upset. I let it slide though since they were so nice in extending my warranty. The repairman came out and looked and ended up having to order a part for the freezer. And he can’t come back til nearly mid-October.
That certainly puts a damper on my ice cream making. I haven’t made ice cream in a while, but since the freezer went out it’s all I can think about. Seriously. It’s so annoying.
Also, I decided I needed to make 3 double batches of muffins to freeze for breakfasts. As in 78 muffins. Yes, really. All in our little freezer…with all our meats…and fruits….and other random things. (At least I was able to leave the veggies in the upright freezer.) I will be so glad and thankful when my freezer is finally fixed and I don’t have to dodge frozen stuff falling out of our jam-packed little freezer!
…which brings me to these scones. Sort of. Well, actually, that story didn’t have anything to do with these scones, I just needed to rant. Sorry.
The good news is that you don’t need a working freezer to make these scones. They are so delicious that there won’t be any leftover to freeze. We ate them all in record time. (Then again, we eat most every carb or dessert in record time.)
I love scones because they’re mostly like a biscuit, not a muffin, but they have a little more sweetness than a biscuit and are perfect for breakfast.
The glaze on the scones is super yummy, so please don’t skip it.
- 1/2 cup buttermilk*
- 1/4 cup unsweetened applesauce
- 1/4 cup packed brown sugar
- 2 teaspoons vanilla extract
- 1 egg
- 1 cup white whole wheat flour
- 1 cup all purpose flour
- 1 Tablespoon baking powder
- 1 Tablespoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- scant 1/2 teaspoon kosher salt
- 3 Tablespoons cold butter, cubed
- 2 cups apples, peeled & diced (I used Arkansas Black)
- For the glaze:
- 1 1/2 cups powdered sugar
- 3/4 teaspoon ground cinnamon
- pinch nutmeg
- 2 – 2 1/2 Tablespoons milk
- In a bowl, combine buttermilk, applesauce, brown sugar, vanilla extract, and egg. Mix thoroughly.
- In another large bowl, combine flours, baking powder, cinnamon, nutmeg, and salt. Cut in the butter and using a fork, mix until (sort-of) crumbly and butter is throughout mixture. Fold in apples. Pour in liquid ingredients and stir just until combined. (You may need to add more flour to slightly thicken up the mixture enough to work with.)
- Place dough on a well-floured surface and knead lightly. Press into a circle and cut into 12 wedges. Place on a silpat or parchment-lined baking sheet. Bake in a preheated oven at 375° for 18-20 minutes, or until light golden brown. Cool on a wire rack.
- While scones are cooling, mix together powdered sugar, cinnamon, and nutmeg. Add in the milk 1/2 Tablespoon at a time, until the glaze is a pouring consistency. Stir until smooth. Once scones are cooled, spread glaze (I used a knife) over scones and serve once glaze has hardened.