Happy October all,
In today’s post, I will share some scrumptious treats to get you in the mood of autumn. Autumn is one of my favorite season. I just love the changing colors of the trees, the cooler weather ( not that we get much of either here in Florida), and wearing warm colors and boots. And of course all the delicious treats that we can make with apples and pumpkins, such as apple scones, apple fritters ( my family’s all time favorite), pumpkin muffins, etc.
So without further ado, lets get started!
The first recipe is,
Apple Brie Scones
- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- 3 tablespoons firmly packed light brown sugar
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 4 tablespoons cold salted butter, cut into pieces
- 1 cup peeled, diced Gala apple
- ½ cup cubed Brie cheese
- ¾ cup plus 2 tablespoons heavy whipping cream, divided
- Preheat oven to 350°.
- Line a rimmed baking sheet with parchment paper. Set aside.
- In a large mixing bowl, combine flours, sugars, baking powder, and salt. Using a pastry blender, cut butter into fl our mixture until mixture resembles coarse crumbs. Add apple and Brie, stirring to coat with flour mixture. Add cream, reserving 1 tablespoon to brush on tops of scones before baking. Stir until mixture comes together. (If dough seems dry, add more cream, 1 tablespoon at a time, until dough is uniformly moist.) Working gently, bring mixture together with hands until a dough forms.
- Turn out dough onto a lightly floured surface. Knead gently 4 to 5 times. Using a rolling pin, roll dough to a ¾-inch thickness. Using a 2¼-inch round cutter, cut 15 scones from dough, rerolling scraps as necessary. Place scones on prepared baking sheet, and brush tops with reserved 1 tablespoon cream.
- Bake until edges are golden brown and a wooden pick inserted in the centers comes out clean, approximately 20 minutes.
From TeaTime September/October 2015
Pumpkin Scones
INGREDIENTS:
For the Scones:
2 cups all-purpose flour
7 tablespoons granulated sugar
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
6 tablespoons cold butter, cut into small cubes
½ cup canned pumpkin
3 tablespoons half-and-half (can substitute heavy cream)
1 large egg
For the Powdered Sugar Glaze:
1 cup + 1 tablespoon powdered sugar
2 tabelspoons milk
For the Spiced Glaze:
1 cup + 3 tablespoons powdered sugar
2 tablespoons milk
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
Pinch ground ginger
Pinch ground cloves
DIRECTIONS:
1. Make the Scones: Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger. Using a pastry blender (or fork), cut the butter into the dry ingredients until the mixture is crumbly and there are no pieces of butter larger than the size of a pea; set aside.
3. In a medium bowl, whisk together the pumpkin, half-and-half and egg. Fold the wet ingredients into the dry ingredients until mostly combined (the mixture will seem dry), and turn the dough out onto a clean work surface. Knead the dough a few times to ensure it is completely combined.
4. Pat the dough into a 7-inch circle. Cut the round of dough into 8 equal triangles. Place the scones on the prepared baking sheet. Bake for 14 to 16 minutes, or until lightly browned on top. Cool completely before glazing.
5. Make the Powdered Sugar Glaze: In a small bowl, whisk together the powdered sugar and milk until smooth. Use a pastry brush to spread the glaze over the top of each scone. Allow to set (about 15 minutes) before proceeding with the spiced glaze.
6. For the Spiced Glaze: In a small bowl, whisk together the powdered sugar, milk, cinnamon, nutmeg, ginger and cloves. Using a spoon, drizzle the glaze over each scone and allow to set before serving. (If the mixture is too stiff to drizzle, whisk in a splash of milk at a time to thin it out just enough to drizzle.) Leftover scones can be stored in an airtight container at room temperature for up to 3 days.
recipe found here
Apple Spice Cookies 
Ingredients
Glaze
2 cups powdered sugar
2 tablespoons butter or margarine, melted
1 teaspoon vanilla
1/4 cup half-and-half or milk
Cookies
1/2 cup butter or margarine, softened
1/4 cup shortening
1/2 cup granulated sugar
3/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla
2 cups old-fashioned oats
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1 1/2 cups Gold Medal™ all-purpose flour
2 medium apples, peeled, chopped (2 cups)
1 cup coarsely chopped walnuts
Directions
1. Heat oven to 350°F. In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Cover; set aside.
2 .In large bowl, beat 1/2 cup butter, the shortening, 1/2 cup granulated sugar and the brown sugar with electric mixer on medium speed until thoroughly mixed. Beat in eggs and 1 teaspoon vanilla until well blended. Beat in oats, cinnamon, nutmeg, baking soda and flour, scraping side and bottom of bowl once, just until blended. Stir in apples and walnuts.
3. On ungreased cookie sheets, drop dough by rounded tablespoonfuls (scant 1/4 cup) about 2 inches apart.
4. Bake 13 to 17 minutes or until edges are golden brown and centers are set. Cool 2 minutes; remove from cookie sheets to cooling racks. Using spoon, drizzle about 1 teaspoon glaze onto each warm cookie. Cool completely, about 10 minutes.
Alright, that is all the treats for now. I hope you would try these recipes. Comment down below if you are going to or have already.
Have a great Friday,
Alyssa
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