Apple Pie Honey Wheat Scones Recipes

APPLE PIE SCONES

Steps:

• Preheat oven to 375F and line a baking sheet with parchment paper
• Add the flour, baking powder, salt, spices, sugars, and butter to the bowl of a food processor and pulse together until the butter is broken up and only small pieces remain. The mixture will look crumbly.
• Slowly add in the milk, continuing to pulse until the dough comes together.
• Remove the dough from the food processor and fold in the apples by hand.
• Gently roll out the dough on a lightly floured surface until it is about 1 inch thick. Cut out 6 scones with a 3 inch biscuit cutter.
• Place the scones on the prepared baking sheet and bake for about 20 minutes until risen and starting to turn slightly golden on top.
• Remove from the oven and allow the scones to cool before glazing.
• To make the glaze, whisk the powdered sugar, milk, and vanilla extract together until smooth. Gently dip the scones into the glaze, and turn them over onto a rack and let the glaze harden.
• Sprinkle a little nutmeg on top of the glazed scones, if you like (I like.)

APPLE SCONES

Steps:

• Preheat oven to 400 F.
• Prepare the dough: Prep the butter: use a sharp knife to cut butter into small sugar cube-sized squares. Then, place the butter in the freezer for about 5 minutes.
• While the butter is in the freezer, combine flour, sugar, baking powder, cinnamon and salt in a medium-sized mixing bowl.
• Remove butter from the freezer and add to the flour mixture.
• Using a pastry blender (or your hands), break the mixture down until you have a coarse meal with pea-sized butter bits.
• Stir in cold cream until the mixture becomes dough-like. The dough should be slightly crumbly. It may seem like there isn't enough liquid, but use the base of the mixing bowl to work the dough into a ball. It should be similar to chocolate chip cookie dough, if the dough sticks to your hands, add 1/4 cup additional flour. Ideally, work the dough minimally. You don't want the butter to begin to melt.
• Divide the dough into two equal halves. Form each half into a small disc, wrap with saran wrap, and chill for 20 minutes.
• Once the dough has chilled, remove from the refrigerator and remove plastic wrap. Working on a lightly floured non-stick surface (I use a silpat mat), roll each dough piece out so that it is 3/4"-1" thick, about 9" round.
• Place one of the rolled-out halves of dough onto a lined baking sheet, set the other half aside. Spread the apple pie filling over the top, leaving a slight lip on the outer edge (like pizza sauce).
• Place the other half of the dough directly on top of the apple pie filling. Use your fingers to press the layers together, trapping the apple pie filling inside like a pop-tart.
• Use a fork or knife to poke a few small holes in the top of the dough for air to escape as the scones bake. Now, chill the dough for 20 minutes, do not skip this step!
• Remove the dough from the refrigerator, use a basting brush to brush 1 tablespoon of milk over the top, and sprinkle with coarse sugar and cinnamon if desired.
• Bake at 400 F for 15 minutes.
• After 15 minutes, remove the scones from the oven. With a very sharp knife, slice the round into 8 triangular pieces (like a pizza).
• Most likely, the scones will not be completely baked through. Use a spatula to spread each scone out on the baking sheet, and continue to bake for about 10 more minutes or until fully baked through. The tops should be golden brown, and the bottom of the scones should not be dough-like.*If the tops of your scones begin to burn, cover them, and reduce the temperature of the oven to 350 F until they are fully baked.
• Once fully baked, remove from the oven and allow to cool completely, then drizzle with a cinnamon glaze, and enjoy!
• FOR THE GLAZE: Combine all ingredients in a small mixing bowl. Beat until combined.

THE BEST APPLE PIE

Steps:

• For the dough: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the butter and process until the largest pieces of butter are pea-size. Transfer to a large bowl.
• Stir the vodka, vinegar and 1/4 cup ice water in a small bowl (or 1/2 cup plus 1 tablespoon ice water if you're not using vodka). Drizzle the wet ingredients over the dough, and then mix with a fork until shaggy pieces form. Knead the dough in the bowl with your hands a couple of times until it comes together (it will look quite dry, which is fine). Transfer the large clumps of dough to a work surface. Drizzle 1 tablespoon ice water over any remaining smaller bits of dough in the bowl and knead again to bring it together. If the remaining dough is still too dry to come together, add more ice water in 1 tablespoon increments. Add to the dough on the work surface and press together into a single mass, incorporating any dry bits. Then pat the dough into a 1-inch-thick block. Divide the block into 4 pieces with a bench scraper or knife. Stack the pieces on top of one another, tucking any unincorporated dry bits in between the layers. Flatten the dough into a 3/4-inch-thick block. Repeat this process (cutting, stacking and flattening) three more times; this creates layers of butter in the dough that produces a wonderful flaky, almost puff pastry-like crust.
• Divide the dough in half and form into 1-inch-thick discs; wrap each tightly in plastic wrap. Refrigerate at least 3 hours or preferably overnight. The dough can be made 3 days ahead. Keep it refrigerated or freeze it for up to 3 months.
• To fill and assemble: Peel, core and slice the apples into 1/2-inch wedges. Toss the apples, brown sugar, flour, butter, lemon juice, cinnamon, salt, allspice and nutmeg in a large bowl. Let the fruit sit for 30 minutes to extract the juices.
• Meanwhile, soften one dough disc at room temperature for 5 minutes. Line a rimmed baking sheet with parchment paper. Lightly flour your work surface. Roll the dough out to 1/8-inch thick (about 16 inches in diameter). Transfer to the prepared baking sheet and refrigerate. Soften the second disc at room temperature for 5 minutes. Then roll it out to the same thickness and diameter as the first disc.
• Carefully transfer the second disc to a 9-inch pie dish. Lift the edges so the dough slumps down into the dish. Press the dough firmly against the sides and bottom of the dish. Trim the edges, leaving about a 1-inch overhang. Refrigerate for 5 minutes to firm up. Remove the first disc from the refrigerator and let it soften for 5 minutes.
• Arrange a rack in the center of the oven and preheat to 425 degrees F. Line another rimmed baking sheet with foil and place it on the center rack.
• Scrape the apple filling into the pie dish, creating a mound in the center. Beat the egg with 1 teaspoon water in a small bowl and brush the edges of the dough. Place the other disc over the filling. Trim the edges, leaving about a 1/2-inch overhang. Fold the bottom edge up and over the top edge; press together to seal. Crimp the edge and brush the top with egg wash. Sprinkle with the demerara sugar. Cut several vents in the top evenly spaced. Freeze the pie for 10 minutes.
• Put the pie dish on the preheated baking sheet. Bake for 5 minutes, and then reduce the heat to 375 degrees F. Continue to bake for 45 minutes, and then loosely tent with foil. Continue baking until the crust is a deep golden brown and the juices are thick and vigorously bubbling, 35 to 45 minutes longer. The juices will start to bubble at around 75 minutes, but they will thicken and bubble faster in the last 15 minutes; don't be tempted to pull it out until the bubbles are really going. (If using a clear pie dish, check underneath to make sure the bottom crust is evenly browned.) Transfer the pie to a wire rack and let it cool at least 4 hours before serving. (Yes, it smells amazing, and yes, people love warm pie. But if you don't give it time to set up properly, the filling will be runny when you cut into it.)

APPLE PIE HONEY WHEAT SCONES

Steps:

• 1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
• 2. In a large mixing bowl whisk together first 7 ingredients. Add fresh ginger and butter.
• 3. Work everything together with your fingers until the mixture is in course crumbles. You want the butter to remain as cool as possible and still be in pieces. You can do this part with the food processor if you want, but I prefer to just mix by hand because you still have to transfer it all to a bowl, so it's less to clean up.
• 4. Add the cream, egg, honey, vanilla, and brandy. Knead the dough until it comes together.
• 5. Dump the apples in and press them into the dough until they are evenly distributed and you have a nice round ball of dough. As with any bread, handle it as little and as quickly as possible or the scones will be tough.
• 6. On a floured surface flatten the dough ball into a one inch thick disc. Use just enough flour to keep it from sticking to your hands as this will dry out the dough. Cut the disc into 8 equal sections.
• 7. Place scones on the baking sheet and sprinkle with Turbonado sugar. Bake for approximately 15 - 18 minutes or until they are golden brown.
• 8. Melt butter and drizzle over the top of a warm scone. Oh my...scrumptious :) Transfer the rest to a wire rack to cool. Store in a sealed container or Ziploc bag. They also freeze well for 3 to 4 months.

APPLE-HONEY PIE

Steps:

• Make the crust: Whisk the flour, sugar and salt in a medium bowl. Add the butter and work it into the flour with your fingers until it is in small bean-size pieces. Drizzle in 3 tablespoons ice water and the vinegar and stir to moisten. Gradually add up to 2 more tablespoons ice water until the dough holds together when squeezed. Transfer to a sheet of plastic wrap, gather into a disk and wrap tightly. Refrigerate for at least 2 hours or overnight.
• Meanwhile, prepare the filling: Peel and chop the apples. Put half of the apples in a blender with 1 cup water and puree until smooth. Gradually add the remaining apples and blend until smooth, adding more water 1/4 cup at a time as needed.
• Pour the apple mixture into a large nonstick skillet and bring to a simmer over medium heat. Reduce the heat to medium low and simmer, stirring, until very thick and reduced to about 1 1/2 cups, 1 hour 15 minutes to 1 1/2 hours. Let cool.
• Preheat the oven to 400˚ F. Roll out the pie dough on a lightly floured surface into a 12-inch round. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edge. Prick the bottom and sides of the crust with a fork and refrigerate until firm, about 20 minutes. Line the crust with parchment paper or foil and fill with pie weights or dried beans. Bake until the edges of the crust are dry and lightly browned, 15 to 20 minutes. Carefully remove the weights and paper and continue to bake until the bottom of the crust is dry and just starting to brown, 10 to 15 minutes. Transfer to a rack to cool. Reduce the oven temperature to 350˚ F.
• Return the apple mixture to the blender along with 1/2 cup honey and the sugar; puree until combined. Add 3/4 cup heavy cream, the eggs, vanilla and salt and pulse until just combined.
• Pour the mixture into the crust and bake until the filling is puffed and dry to the touch, 1 hour to 1 hour 15 minutes (tent the crust with foil if it is getting too dark). Turn off the oven and let the pie sit inside with the door cracked open, 5 to 10 minutes. Transfer to a rack to cool completely.
• Make the topping: Beat the remaining 3/4 cup heavy cream and 2 teaspoons honey in a large bowl with a mixer until medium peaks form, 2 to 3 minutes. Spread on the pie.

WHOLE WHEAT APPLE PECAN SCONES

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with parchment. Toss grated apple with lemon or lime juice and zest in a bowl. Sift together flours, salt, baking powder and baking soda, and stir in oats and sugar. Place in a large bowl or in the bowl of standing mixer fitted with the paddle.
• Add butter and mix in with your hands, rubbing the flour and butter briskly between your fingers; or beat on low speed until butter is distributed throughout the flour and the mixture has a crumbly consistency.
• Add apple with liquid to the large bowl. Add pecans and stir or mix at medium speed until incorporated. Add just enough yogurt or buttermilk to allow dough to come together.
• Scrape out onto a lightly floured surface and gently shape into a rectangle, about 3/4 inch thick. Cut into 6 squares, then cut squares in half on the diagonal to form 12 triangular pieces. Or use a biscuit cutter to cut rounds. Place on baking sheet. Bake 18 to 20 minutes, until lightly browned. Cool on a rack.

HONEY APPLE PIE

Steps:

• Fill a pastry lined 9" pie plate with sliced apples, pour over them the 3/4 cup honey and sprinkle with 1 Tsp.
• each cinnamon and vanilla.
• Dot with small pieces of the 2 Tbls.
• butter, cover with slashed top crust.
• Bake at 400 degrees for 35 minutes or until apples are tender.

HONEY ROASTED APPLE PIE

Steps:

• Move oven rack to lowest position. Heat oven to 400°F. In large bowl, mix apples, 1/3 cup honey, the flour and cinnamon, tossing to coat.
• Place 1 pie crust in 9 1/2-inch glass deep-dish pie plate as directed on box. Spoon apple mixture into crust, mounding in center. Top with second crust; seal edges and flute. Cut 4 slits in top crust to allow steam to escape. Place pie plate on cookie sheet.
• Bake on lowest oven rack 55 to 60 minutes or until crust is golden brown and filling is bubbly. Brush with 2 tablespoons honey. Cool completely on cooling rack, about 4 hours.

APPLE AND HONEY SCONES

Steps:

• In a large bowl, combine flour, wheat germ, baking powder, cinnamon, baking soda, salt and nutmeg. Cut in the butter until the mixture resembles coarse crumbs.
• Combine the apple, milk and honey; add to dry ingredients just until moistened. Turn onto a floured surface, knead gently 4 or 5 times.
• Gently pat dough into a 9-in. circle, about 1/2 inch thick. Combine topping ingredients and sprinkle over dough. Cut into eight wedges and place on a greased baking sheet. Bake at 400 degrees for 15-18 minutes.