Last week Zara’s preschool went on a field trip to an apple orchard. I, being the paranoid parent that I am tagged along. We had a TON of fun! Picture this, 17 kids, a lot of parents, several siblings and 3 teachers (not to mention the afternoon class) plus all the apples you could eat and a 3 lb take home bag. It was bliss. Zara was of course adorable. Everyone spent the majority of the hayride (that’s right…there was a hayride) discussing what they would be making with the apples. All the classics were there, pie, dumplings, crumble…I just didn’t know what I wanted to make.
Then this morning, while trying to figure out what to make for breakfast, I knew I wanted scones, I was staring at the pile of apples…we’ll it doesn’t take a rocket scientist to tell you that I combined the two.
Here they are, apple ginger scones! This is what you need;
1 1/4 tea baking soda
3/4 tea salt
1 3/4 cup flour, plus more for surface
1/2 stick chilled unsalted butter, cubed
1/2 cup milk
2 1/2 tbsp sugar
1/2 tbsp ground ginger
1 large egg
1/2 large apple, diced
Preheat oven to 425F. Line baking sheet with parchment paper.
In a mixing bowl add baking powder, salt and flour. Whisk together. Add butter and mix until flour has pea size bits in it. Add milk, sugar and egg. Beat until dough forms. Add apple and fold in. It will be sticky. Pour onto floured surface and knead until dough is coated in flour and air bubbles are gone. (For all of you scone kneading naysayers- kneading is not always like you would do to a bread- a gentle kneading to release air bubbles is necessary to get the dense, but buttery (airy) scones that are popular in Cornwall, England-check out the Hairy Bikers for more amazing cooking advice.)
Form into a 2 inch thick disc and put on baking sheet. Bake for 15-20 minutes. Slice into 6 generous pieces while piping hot with a sharp knife.
Serve with jam or clotted cream.