Apple Pie Scones

Dec 6, 2015

I had other things I planned on posting this weekend, but I just couldn’t keep this recipe from you for a minute longer.  This recipe needs shared IMMEDIATELY.

I spent almost a week home with the family for Thanksgiving, and it involved a fair amount of cooking and baking.  Sabbath morning my mom asked what I’d like to make to go along with our awesome chili-cheese omelettes.  I needed something simple and fairly quick, since we were all starving, and scones felt like the simplest option.

I was really tempted by a cinnamon scone recipe I’ve been eyeing for months, but then this jumped at me.  I took a chance, and BOY, did I make the right choice?!

The strangest thing about this recipe is that it doesn’t include any milk or buttermilk.  That made me nervous, and I was worried these would be dry or wouldn’t rise well, but I was totally wrong.  The shredded apples and the applesauce gave them all the moistness they needed, and the texture was perfect.  They’re pretty healthy as scones go, and have such a great flavor.

Oat Brown Sugar Strawberry Shortcake…and Happy Birthday ‘Merica!

Jul 4, 2013

Happy 4th of July! Here in Atlanta, everyone will be swimming…and by swimming, I mean trying to avoid floating away in a flash flood, not hanging out poolside. I will hopefully be avoiding the worst of the rain down on the Gulf Coast, but we’ll see how that goes.

Oh, yeah, back to ‘Merica. You know, apple pie tends to get all the glory when it comes to “American desserts”. But for my money, nothing is more American than strawberry shortcake.

First of all, it’s got the colors working in its favor. I mean, just look at it. And it’s got the sweet/cold/creamy combination that apple pie just can’t match. There’s no question that my go-to summer dessert is strawberry shortcake. This one’s a little different, though.

And what makes it different is the oat flour. I happened across this recipe on A Cozy Kitchen and was immediately intrigued. The oat and brown sugar combo definitely sounded up my alley. I’d also never used oat flour, so I was curious about how it differed. It was kind of amazing actually, because it added this whole new, cool texture to the shortcakes. They were moist and fluffy when they shouldn’t have been (I mean, look how thin I accidentally cut them). They were moist and fluffy the next day, which everyone knows is death to biscuits. So I totally recommend going the extra mile and making the oat flour. It’s so easy, it’s not even an extra mile, really. Not even an extra kilometer. Extra few feet…?