If you haven’t noticed it’s officially fall. There are pumpkins everywhere, talk about Halloween costumes, pumpkin spice this and pumpkin spice that (guilty), the fall foliage is appearing, mum flowers and football season. My favorite season is here and I love every bit of it, except for the multitude of rainy days.
In years past I tended to not go too crazy over pumpkin and apple recipes. My mind has seriously changed this year and I don’t seem to mind one bit. I’ve made pumpkin pretzel bites and pumpkin cinnamon roll muffins.
Now it’s time to show some extra LOVE to apples. Apples are perfect slathered in nutella or peanut butter for a quick morning or afternoon snack. I rarely use them in cooking and baking and its time for CHANGE.
A week or two ago I made these scones. I loved and enjoyed making them so much that I decided to incorporate apples into the recipe. Originally I had decided to top them off with a salted caramel sauce. Well, patience is not a virtue of mine and I didn’t allow it time to turn a dark amber color. Let’s just say it would have looked more like butter on top. That clearly wouldn’t work so I decided to turn directions towards an apple pie spice icing.
My opinion the icing turned out better than the salted caramel and was much easier to make. These are moist, delicate and are perfect for your breakfast any day.
Preheat oven to 425 degrees F.
In a small bowl whisk together the flour, sugar, baking powder, baking soda and salt. Using a pastry blender or fork cut in the cold butter creating small crumbs. Stir in the cream and gently fold in the apples.
Knead the dough on a well floured surface. You may have to add up to 1/4 cup extra flour if dough is still sticky. Roll out into a rectangular shape making sure the dough is at least an inch in thickness. Cut into triangular pieces and lay on a baking mat or parchment paper.
Bake for 14 minutes or until golden brown.
Apple pie spice icing
In a small bowl combine all of the ingredients. Use a hand mixer and blend until smooth. Place the icing in a ziploc or icing bag to pipe over the top of the scones.