This is a riff off the best scone recipe I have ever used - none other than our very own Food52's Mrs. Larkin - the Scone Lady of Pound Ridge NY. As you will see - it's very adaptable, and as long as you maintain a ratio of fats, sugar, and moisture - endlessly variable. These are wonderful with apple butter, or serve them with a homemade pumpkin, honey, ginger butter like I did. The thing I like the most about these scones is that they are cooked from frozen. It makes great, fluffy scones, and you can bake as many, or as few as you like, and make them in advance. —Burnt Offerings
2 1/2 cups
All purpose flour. I actually used a whole wheat flour in mine - you could do a 1/2 and 1/2 combo if you like
packed light brown sugar, plus a little more for sprinkling on top
chilled, unsalted butter, cut into cubes
Finely chop the dried apples and ginger pieces by pulsing them a few times in a food processor, or by hand, and place in a large mixing bowl.
Mix together all the dry ingredients in a food processor and pulse it a few times to combine them well.
Add the butter pieces to the dry ingredients and pulse to incorporate. You want nice, crumbly bits. If there are a few larger lumps of butter left, that's fine - work them in with your fingers.
In a measuring cup - whisk together the egg, vanilla and cream until well blended.
Add the flour and butter mixture to the apples and ginger and mix well.
Add the cream and egg mixture to the dry ingredients and incorporate. Don't over mix it, you just want it to come together.
Turn the mixture out onto a floured surface and work it into a dough - it will be sticky. Form it into a round loaf about 2 inches thick, and using a knife or dough scraper, cut the loaf into 8 equal slices like a pie.
Place the scones on a plate and set it in the freezer. Once frozen, put the frozen raw scones in a freezer bag until ready to bake.
When ready to bake - brush the scones with some heavy cream and sprinkle with brown sugar. Bake at 425' for about 20-25 minutes.