Recipe type: Breakfast,Dessert
Author: Jillian
Serves: 12
- 4 cups unbleached all purpose flour
- 1 Tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 Tbsp cinnamon
- 1 Tbsp pumpkin pie spice
- 1/2 cup beet sugar(you can also use cane sugar)
- 1/2 pound plus 6 Tbsp unsalted butter, cut in cubes
- 2 large eggs
- 3/4 cup cold buttermilk
- 1 cup applesauce
- 1 tsp vanilla extract
- 1 heaping cup fresh cranberries, chopped
- 1/2 cup whole cranberries
- 1 1/2 cups apples peeled and chopped
- Preheat oven to 400 degrees F.
- Place dry ingredients in food processor
- Pulse to combine
- Add butter
- Pulse til there are no chunks of butter left, do not overwork dough
- Remove blade
- Dump mixture into large bowl
- In another large bowl, whisk eggs, buttermilk,vanilla extract, and applesauce, until combined
- Stir chopped cranberries and apples into wet mixture
- Pour wet mixture into dry mixture
- Use wooden spoon or dough spoon to fold we into dry until just combined
- Do not overwork dough
- Use a 1/2 cup measuring spoon to scoop the dough
- Place half cup rustic scoops 2 inches apart on lined sheet tray
- Bake for 20-25 minutes, or until golden and toothpick clean
- Let cool for 5 minutes on sheet tray, then remove scones to eat
- Enjoy these right out of the oven with a spread of butter and your favorite jam
Recipe by Food Filled Life at http://foodfilledlife.com/2012/11/12/cranberry-apple-scones/