Shawn L. Bird

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apple cinnamon scones October 15, 2011

Filed under: Recipes — Shawn L. Bird @ 8:30 pm
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To be honest, these might not technically be scones, because of the whole rolling thing, but the dough is a basic biscuit dough like one uses for scones, so that’s what I’m calling this creation I came up with this evening.

The crust is very flaky and flavourful.  I cannot make pie crust to save my life, but no one will complain if I make this instead!

Pre-heat oven to 400F.  Serves 8, or two with left-overs!  ;-P

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Dice one tart cooking apple (I used an Ambrosia) into approx 1/4″ cubes (or you could grate it instead), toss with 1 tsp cinnamon, 1 tbsp Demarara or brown sugar, 1 tbsp melted butter.

In another bowl, mix 2 c flour, 1 tbsp white sugar, 1.5 tsp baking power, 1 tsp salt. Cut in 1/4 c butter with pastry blender. Add in 1 c milk.  Mix well.

Turn out onto counter, Roll into a 12″ square. Spread apple filling onto dough, leaving 1′ border. Roll up. Squish down, keeping filling in! So it’s about 1″ high. Cut into 2 scones, each about 4″ X 6″.

Bake for 25 mins 400 F.

Melt 1 tbsp of butter. Brush scones with butter, sprinkle with a thin coating of icing sugar and cinnamon. Replace in the oven and bake for 4-5 more minutes.

To serve, slice each scone into 4 slices and serve with whipped cream or ice cream along the side.

SOOOOO yummy!

 

Apple cinnamon rolls May 25, 2010

Filed under: Recipes — Shawn L. Bird @ 12:12 am
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I made up this recipe today and am thrilled with the results! You definitely want to try these!  So incredibly yummy you won’t believe it.

Preheat your oven to 400 degrees Fahrenheit.  Grease a 12 pocket muffin tin.

Start with a basic biscuit recipe- mix 2 cups of flour, 4 tsp of baking powder, 1/2 tsp of salt and 2 tbsp of sugar.  Cut in 1/4 c of cold butter until it’s all crumbly.  Add a cup of milk.  Mix until combined and then roll out into a rectangle about 10X15 inches.

Next mix 2 tbsp of butter (room temperature) with 1 tbsp of cinnamon, 1 c of brown sugar, and grate one medium tart apple (Spartans for us).  Mix well. Spread this filling  evenly over the rectangle, right to the edges.

Now starting from a long side gently roll your dough up into a log.  Cut into 4 equal sections, then divide each quarter into thirds.  Gently place each roll into a compartment of the muffin tin.  Bake at 400 for 20 mins. 

Let stand only 2 or 3 mins before removing from the tin, or they will glue in!  Cool on racks.  Be sure to scrape up any syrup on the bottom to put back on the rolls.  Mmmmm. 

Let me know  how you like them!

 

 
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