Experiments in tinkering and thought

Apple Experiments – Apple Buttermilk Scones

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I was trying to think of what to have for breakfast on this Sunday morning, and I thought some buttermilk scones would hit the spot, but then why not make it Apple buttermilk scones?

There was not much tinkering involved here, mostly just adding apple to the recipe.

Since normally dried fruits are used in scones, which are much more concentrated in sugar and flavour, these did not end up tasting much like apple.  A larger amount could be added to compensate for this, or maybe drying them beforehand.

Another thing is that since the margarine was salted, these ended up fairly salty (delicious) but it countered the apple taste somewhat.

All that being said, they were still quite delicious.  Bet you can’t eat just one!

Apple Buttermilk Scone Recipe

  • 1 cup milk
  • 1 tsp vinegar
  • 3 cups all-purpose flour
  • 1/3 cup sugar
  • 1 tsp salt
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 cup margarine
  • 3/4 cup chopped apples (about 1 cm cubes)
  • 1-2 tbsp cream

Preheat oven to 400 F.

The milk and vinegar are a substitute for actual buttermilk.  Mix the vinegar into the milk, stir briefly, and let it sit for 8-10 minutes.  If you do have buttermilk, just use 1 cup of that instead.

Sift and mix all the solid ingredients – flour, sugar, salt, baking powder, baking soda.  Add in the margarine and mix until it is fairly homogeneous.

Next, the apples and the ‘buttermilk’ need to be roughly added in just before cooking it.  The apples should be mixed in quite thoroughly, then the buttermilk needs to be roughly incorporated to the dough, keep in mind this is not cake dough, so you want minimal necessary mixing.

Once this is done, form it into a disk about 3/4″ to 1″ thick.  Cut the disk into portions, I cut it into 16 portions.  Brush cream onto the top of the dough.

Put into the middle or bottom rack of the oven, and cook until golden brown, about 17 minutes.  I wanted to get a little bit more browning on the top side, so I broiled for 2-3 minutes.



Author: Tinker

I am finishing a PhD at Université de Montréal, following a bachelors in Biochemistry as well as a Masters degree in chemistry from McGill. I have many hobbies that are centered around experiments of some sort (either electronics, coding, cooking, construction, plants, acrobatics, etc.). I also have been doing tai chi for the last decade, and intermittently doing kung fu as well.

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