As autumn gets darker and darker, slowly drifting into an icy frost, I found myself questioning what I was doing. I noticed a deep uncertainty in my new path of working for myself. I was worried I couldn't inspire myself, yet alone others and that led to a lack in creativity, which just made me feel worse and worse. But as this weekend passed I realized I am someone. Not just a face of food or photography and I want to show that through so many directions. I refuse to let my life melt together and pass by as quick as the sun sets now. I am going to further my skills and love of food as promised! No more excuses. Just damn good food and happiness.
These scones are a symbol of love. All of the flavors sing to my autumn soul. The best part for me is that scones are so easy to throw together. They are so comforting, especially when they are warm and paired with hot drink that has steam waves rising out of it. Scones are very versatile, so feel free to add or get rid of any flavor choices.
Organic Apple Cider, Cinnamon Chip, & Fresh Cranberry Scones
Yields 8 large scones
- 2 cups of all purpose flour
- 1/4 cup of brown sugar
- 2 teaspoons of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 5 tablespoons of cold, cubed salted butter
- 1/4 cup of heavy cream
- 1/2 cup of organic apple cider
- 1 medium organic brown egg
- 1/4 cup of cinnamon chips
- 1/4 cup of fresh cranberries
- 1 tablespoon of vanilla pod seeds
- 1/2 tablespoon of cinnamon
- 1/4 teaspoon of nutmeg
- Preheat your oven to 400'F and in a large bowl whisk together the flour, brown sugar, baking powder, baking soda, and salt. Knead in the butter until it has formed into small, pea sized lumps.
- In a separate bowl, whisk together the heavy cream, apple cider, vanilla, cinnamon, nutmeg and egg. Make a hole in the middle of the dry ingredients and pour in the liquid ingredients. Combine the two with a fork until you can no longer incorporate the ingredients.
- Add in the cinnamon chips & fresh cranberries and knead together in the bowl.
- Lightly dust a surface with flour and place the dough on the table. Knead the dough another 3 times and pat to form a circle. Cut the dough into 8 equal triangles.
- Place the scones on a sheet tray lined with parchment paper. Brush the scones with milk and sprinkle with the 2 tablespoons of brown sugar.
- Bake the scones in the oven for 12 to 15 minutes until they are golden brown. Allow to cool for 6 minutes before eating. These scones are best served with honeycomb butter and homemade hot chocolate!