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As you may have noticed, I’m a fan of the scone. I’m also a fan of apples, and pie, and sweet-but-not-too-sweet carby things to nibble with coffee, and warming up the house from the kitchen out. Enter the apple pie scone – an amalgamation of all of the above. A slab scone is simply biscuit or scone dough – you could use whatever formula you like – for this recipe I’ve used this dough and this dough and both work just fine – and rather than roll or pat it an inch thick to cut, you roll it into a 10-inch square. In the past I’ve filled slab scones with jam and other preserves – there is potential to get creative here – but this time I tossed some apples with sugar and cinnamon, as you would if you were making pie, and loaded those in a strip down the middle instead.

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And then one night you realize it’s dark by 9. The next morning it’s cool and drizzly, so you use it as an excuse to turn the oven on and bake something simple enough to be ready by second coffee. I know I share a lot of scones here. Too many? Is there such a thing? Here’s one more. They’re full of blueberries and dark chocolate, but could be full of anything you like. Everyone tends to love the berry-chocolate combo in a scone – try raspberry (or blackberry, depending on where you are and what’s growing there) + white chocolate, or blueberries (which contain their own juices, making them easy to add and satisfying to slice through) with either, or chop up some tart, juicy apricots, nectarines or plums – the juicier they are, the more tenderly you’ll have to handle the dough. It’s OK – if they wind up too sticky, call them drop biscuits. And if they look a mess, remember thatContinue reading

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When it’s summer, or spring enough that the rhubarb has begun to poke through, there should be rhubarb scones on weekend mornings, but perhaps more importantly, on Monday mornings. When the sun is out at six and the birds start their noisy rave an hour earlier, my favourite thing to do (second to sleep, of course) is go downstairs, open the kitchen windows (the storms are off!) put on the coffee and turn on the oven, and bake some scones. It’s the perfect blank canvas, really – a carbohydrate pedestal on which to present whatever happens to be in season. Tart things are the best, I think – they provide a good contrast to the sweet dough. It’s especially nice when those tart things are free.

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