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Apple Oat Scones with Cinnamon and Nutmeg

Breakfast, Scones | November 8, 2014 | By

MUSIC PAIRING: Joshua Radin, Underwater

I just wanted to remind you guys that it’s Fall. Beautiful, glorious Fall. Just don’t want any of you to forget how fabulous this season is! I thought a great way to remind you would be to tell you all about my apple picking adventure a few weekends ago.

I go nuts for seasonal activities. Margaritas on a patio in the summer (yes, that is an activity)? Yes, please. Drinking red wine by a fire in Winter (also an activity)? Duh. Coincidence that my idea of activities involves great beverages? No. Regardless of where you live, I feel like somehow there are awesome festivals and events that pop up in Fall. Apple picking abounds in this lovely season and if you can believe it, I had never done it before. At this point in my life, my friends know to expect that I’ll be begging them to join me in some form of festive behavior. This year, I asked if Allison and a few friends wanted to escape the city for a day to go apple picking and I was so pleasantly surprised that they did. 

When apple picking day finally arrived, Allison and I picked up the rental car, made a couple of stops to grab our friends and set out on our drive up to Applewood Orchards in Warwick. I got genuinely excited that everyone else was as pumped up as me for what I’m sure people would deem as a childish activity. I feel really fortunate to have the kind of friends who celebrate the things I love instead of put me down for them so haters can hate, know what I mean? When we got to Applewood, we immediately stuffed a cider doughnut in our face before we set off to pick apples. Welp…they were out of apples. WHAT. It’s true, their orchard had been picked clean of apples already for the season which made us simultaneously want to cry while drowning our sorrows in warm spiked apple cider. Instead, we opted for a tractor “wagon” ride to the pumpkin patch where we all picked out cute little fellows to bring home with us. By fellows, I mean pumpkins. Get your mind outta the gutter!

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Yes, those are the very pumpkins that starred in our pumpkin carving extravaganza the other night!

We decided to sample the orchard’s own hard pumpkin cider (it was great!) while we did a google search for other orchards in the area.

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Luckily, Maskers was just a few miles away and they had apples to pick! Off we went. The few miles we drove were some of the prettiest I’ve seen in some time.

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We got to Maskers and holy mother, was it adorable.

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I even saw what my future could be.

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Now, I know absolutely nothing about growing anything. I have this deep love of farming and desire to grow every fruit and vegetable possible but I can barely keep a cactus alive. Sad state of affairs in my home, folks. I just feel connected to the earth in such a soulful way when it comes to food. I have a reverence for the beauty that our earth produces, by way of something like apple trees, and I have a tendency to get choked up over it. Meandering through the rows of apple trees and biting into a freshly picked apple felt like the best day of my life. I share this with you so it helps you see a little more of who I am.

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At any rate, it was a really great day. Just an hour and a half outside the city and we were smelling fresh air and riding on tractors. It’s the simple things, friends.

I left that day with five pounds of apples and a permasmile. Since I’m a self proclaimed scone expert now, I thought I’d give an apple and oat scone recipe a try that I had saved.

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The ratios in the recipe sounded healthier to me than your average scone so I was intrigued as to what the texture and taste would be. These turned out more resembling a sort of breakfast bar if that makes sense. I loved them.

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Oats baked with butter are just delicious. Also noteworthy is that the apples kept their structure which, for me, is excellent since I’m not a fan of mushy, baked apples. Yes, I love apple pie without the apples, thanks for asking! Because nutmeg and cinnamon are soooo quintessentially Fall, you could say that this recipe was right up my alley. I ate these scones for breakfast two days in a row and felt perfectly happy doing so.

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I hope wherever you are, you’re making the most of this spectacular season, too.

For more Fall awesomeness, go check out Colleen’s photos from the day!

Why Joshua Radin? Well, have you heard his voice?! I’m sure he knows this about himself but he has the kind of voice that us gals swoon just a wee little bit over. The morning I made these, I had opened the windows to let in that crisp Fall breeze, put on a pot of coffee and wrapped myself up in my favorite old St. Louis Rams sweatshirt. I was in such a happy and buoyant yet pensive mood. Kinda hard to articulate. Nothing suits one better in that kind of mood than Joshua Radin so Joshua Radin it was. 

Recipe by: Martha Stewart

Apple Oat Scones with Cinnamon and Nutmeg
Makes 12 scones.
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Ingredients
  1. 1 2/3 cups all-purpose flour, plus more for rolling
  2. 1 1/3 cups old-fashioned rolled oats, plus more for topping
  3. 1/4 cup plus 2 tablespoons light-brown sugar
  4. 1/2 teaspoon ground cinnamon
  5. 1/2 teaspoon freshly grated nutmeg
  6. 2 teaspoons baking powder
  7. 3/4 teaspoon baking soda
  8. 1/2 teaspoon salt
  9. 1 1/2 sticks cold unsalted butter, cut into pieces
  10. 1 1/2 cups diced Granny Smith apple (2 apples cut into generous 1/4-inch cubes)
  11. 2/3 cup cold buttermilk, plus more for brushing
  12. Raw turbinado sugar, for sprinkling
Instructions
  1. Preheat oven to 400 degrees.
  2. Whisk together flour, oats, brown sugar, cinnamon, nutmeg, baking powder, baking soda and salt. Cut in butter with a pastry blender or rub in with your fingers. (The largest pieces should be the size of small peas.) With your fingertips, flatten butter pieces into small disks. Add apples and buttermilk, stirring until dough just comes together.
  3. Turn out dough onto a lightly floured work surface. Pat dough into a 6-by-8-inch rectangle, and cut into twelve 2-by-2-inch squares with a floured knife. Place about 2 inches apart on parchment-lined baking sheets. Brush tops with buttermilk, and sprinkle with raw turbinado sugar and oats. Bake until golden brown, 20 to 22 minutes, rotating sheets halfway through. Let cool on sheets for 15 minutes.
  4. Serve warm or at room temperature.
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