Disclosure: The following contains sponsored content in connection with my 2016 Strawberry Shortcake Ambassadorship.
Now that it is officially fall, my brain kicks into baking mode! What better to add to the mix (silly pun intended!) than apples?! On behalf of the sweet folks at the Strawberry Shortcake headquarters, I am excited to bring you this delish recipe of apple cider scones! I hope you enjoy it!
This is one of the trickier recipes I make, but if you are up for a bit of a challenge and you like to get your little hands in a big bowl of flour, maybe you can have a little teatime treat as well. You can even use all whole wheat pastry flour if you want these to be a little healthier, but don’t use regular whole wheat flour. Whole wheat pastry flour is your best friend when you want something healthy, but still light and fluffy. We’re trying to make light scones for teatime, not hard pucks for hockey.
If you are the Apple Dumplin’ type, go for the extra apples, if you are more a raisin type of gal, go for that instead. Or, if you’re like me, leave them plain and load them up with strawberry jam and a little butter, hot out of the oven. They are good for breakfast, lunch, a snack, or to cheer up any turtle companions.
- 1 - ½ cup all purpose flour
- 1 - ½ cup whole wheat pastry flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 tablespoons cold butter (half a stick)
- 3 tablespoons honey
- ½ cup apple cider
- ½ cup buttermilk
- 2 apples, peeled and diced by your assistant
- or ½ cup raisins
- 1 egg (for egg wash)
- Preheat oven to 450 F.
- Completely mix the flours, the baking powder, baking soda, and salt in a large mixing bowl.
- Mix the honey, cider, and buttermilk in another bowl, we'll get to them later.
- Chop the butter up into small pieces, and add to the dry ingredients.
- Now go wash your hands, or the next part is as yucky as a slug in a sorrel salad! Don't be shy, stick your hands in the flour bowl and go butter hunting! Every time you find a big chunk, rub it between your finger and thumbs. Sometimes we want perfect smooth things when we are baking, but this is NOT one of those times. So, as good as you are at this, don't rub them all away into nothing, you want gravelly bits of butter chunks at the end, and it doesn't matter that some chunks are a little bigger or smaller.