Scones. I like em'. I know they're kind of an acquired thing, some people say they're too dry, some just boring, but these scones are neither of those things. Moist, sweet, delicious... and I've made them twice to make sure they turn out perfect for those Sunday morning house guests of yours... because wouldn't you love to greet them with warm apple-y scones? I thought so. Just looking out for you here.
Whole Wheat Apple Butter Scones
If you don't have WW pastry flour, go ahead and use all purpose flour.
2 cups whole wheat pastry flour
1/4 cup brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1 stick butter, cubed
1/2 cup buttermilk
1 tsp. vanilla extract
1/3 cup apple butter
cinnamon sugar (for sprinkling tops)
Preheat oven to 400. Either grease, parchment or silpat a baking sheet. Combine dry ingredients in a large bowl, add butter and rub into the flour mixture with your fingers until the butter is the size of peas.
Add buttermilk and vanilla extract and stir to form a soft (but not sticky) dough. Roll out on a floured surface (I used AP flour for this), and spread with the apple butter.
Roll up and cut into 9 slices - I used a sharp carving knife for this. Flatten slightly with the palm of your hand and sprinkle with cinnamon sugar. Bake for 20 minutes.
I would suggest eating these with a cup of milky tea or coffee, and more apple butter or butter on top never hurts.
New years resolution? Eat more scones.
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