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!

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South West black been salad July 19, 2012
Tags: black beans, cilantro, corn, lime, recipe, red pepper, salad, south, tomatoes, west
Really fresh, and something different!
Big can (14 oz) of rinsed black beans,
big can (14 oz) of Niblets corn (I read frozen peaches and cream corn is okay as well)
one each finely diced tomato and red pepper
Tennis ball sized red onion, diced and sprinkled with 1-2 tbsp granulated sugar to weep, then set in microwave for a minute (this takes the burn out of the onion so it stays down)
1/2 c lime juice
finely chopped fresh cilantro (half a bunch- maybe 1/4 cup worth?)
Let sit a bit for flavours to meld. May serve with taco chips to scoop. You could also put it into a taco bowl, or serve on lettuce.
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