Today is the first day of October, can you smell the apple cinnamon walnut scones in the air? It seems that as soon as fall hits its all about pumpkins, falling leaves and food, scones being one of my favourites. After such a fabulous summer here in Ontario I am ready to embrace the cooler and comfy clothes weather.
I have this sudden urge to make warm soups, bring out the crock pot and make hearty stews, drink hot drinks out of big mugs wrapped in a blanket.
Being part British I’ve eaten more than my fair share of scones, but they usually came with whipped cream and jam (mmmmm delish). Now that I live in Canada (this will be my 15th year) it seems only fitting that I fit into a more North American way and jump on the cinnamon bandwagon.
I found this recipe in a magazine a good friend of mine brought me back from a trip to Toronto and I just had to try it. I think these are some of the most delicious scones I have ever tasted! They are light, moist and full of flavour. I plan on bringing these at our family thanksgiving dinner along with my grain free pumpkin pecan loaf (recipe to follow).
Leave a comment and tell me what your favourite fall food is and why.
- 2 cups organic Wholewheat flour (can be substituted with Spelt Flour)
- 1/4 cup organic cane sugar
- 2 tbsp. baking powder
- 1 tsp organic cinnamon
- 1/2 cup cold butter, cut into pieces (use a butter with no colouring or use organic butter)
- 2 1/4 cups diced organic apples - crisp pink ladies or empire are a good choice (leave peel on unless you prefer to take it off - leaving it on will give added vitamins & nutrients)
- 1/2 cup chopped walnuts (can be soaked and dehydrated if desired to aid in digestion)
- 3/4 cup organic sour cream
- 1 egg (preferably organic and free range)
- Combine flour, sugar, baking powder and cinnamon in a large bowl. Cut butter into the flour with a sharp knife until mixture appears crumbly. Stir in apples and walnuts.
- Stir together sour cream and the egg in a small bowl until well mixed.
- Stir into the flour mixture to form a smooth soft dough. This dough will be very sticky at first but as you work it it will become less sticky.
- Turn out onto a lightly floured surface, knead 8 times (do not over knead). Shape into a 9-inch circle.
- Mix sugar with cinnamon, sprinkle evenly on top. Cut into 12 equal wedges.
- Arrange wedges, 1 inch apart on a lined baking sheet - preferably a reusable sheet (Silpat) or biodegradeable parchment paper.
- Bake in a 400 degree (200 degree C) oven for 20-25 minutes or until puffed and golden brown.
- Serve warm.
- Store in an airtight container for up to 5 days or in the fridge up to 2 weeks.
- Can also be frozen and taken out when needed.