Zesty Apple Cinnamon Scones

For some reason I thought plaid shorts, a checkered cardigan, and a floral shirt would be publicly acceptable.  Aside from the mirror in my bathroom, the only way to inspect my fashion choices is to glance, mildly shocked, at my reflection in the window of the pizza shop down the street.

I think I made it work.

While getting situated in a new apartment, I’ve been slowly accumulating what used to be so readily available either with my parents or former roommates.  Like a mirror.  And a steam basket.  Mattress.  Honestly, shouldn’t apartments come with can openers?

Luckily, my landlord left a grater so I could zest an orange and peel an apple.  And put them in a scone.  If apples, cinnamon, and oranges can work in mulled wine and sangria, then they can certainly work in a scone.

My clothes matched today.  And these scones turned out nice, too.

Hello, mister piggy jar.  He and his piggy friends are the masters and commanders of my kitchen.  And yes, that’s orange zest mulled with sugar.  Orange sugar.

Zesty Apple Cinnamon Scones.

1 1/2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into small cubes
1/4 cup granulated sugar
2 tablespoons honey
1/2 cup greek yogurt
1 tablespoon buttermilk
2 granny smith apples, skinned, cored, and chopped
1 orange, zested
1/4 teaspoon cinnamon

Preheat the oven to 375 degrees Fahrenheit.

With the back end of a spoon, crush the sugar with the orange zest until fully combined.  Separate two tablespoons of the orange sugar for the scone dough, while saving the rest for the topping.  Add the cinnamon to the leftover orange sugar and mull a little more.  Set aside.

Combine dry ingredients in a large bowl.  Add the cubed butter, using a bench knife to cut into smaller pieces.  If you have a food processor, just give the flour and butter a couple bursts or until the butter is peppercorn-sized.  DO NOT over mix.  You want it to be dry and coarse.

Add the two tablespoons of orange sugar, honey, yogurt, and buttermilk to the dry ingredients, and mix until it forms a nice ball.

Place the dough on a lightly floured surface and pat down to form a rounded disk about 2″ thick.  Sprinkle around the remaining orange/sugar/cinnamon topping.  Cut out scone triangles and place on a baking sheet.

Bake for about 15 minutes.  Makes 6 scones.