Apple Ginger Scones

Scones always satisfy the “I need something buttery and cakey…NOW!” feeling I’ll occasionally get. Actually baking a cake is just too much effort. (Let’s be honest, here.) Scones, however? They comes together for me quite easily, especially since I have a base recipe that I’ve been using for years now. I always tweak it a little bit, and over the years, I’ve been more about a moister scone over a truer and traditional drier scone.

I’ve always been an apple lover, as well; give me an apple pie for my birthday over a cake, please! (It must be because I’m an October Baby!) Macintosh will always be my favorite, that quintessential shiny red slightly tart juicy beauty. There are many debates about which apples work best for baking, and Macs can either be used by themselves or in combination with other apples, such as Pink Ladies or Honeycrisps. Some argue that Macs on their own can add moisture to a baked good, sometimes too much moisture. I’m still Team Macs, regardless! It’s my go-to for baking AND eating, and I certainly use them in my scones.

Apple Ginger Scones

I’ve made scones with ginger before, and I do love to use crystalized ginger, namely in an Orange Ginger Scone recipe that used to be on v1 of this website. However, I love to infuse the whipping cream I use in this recipe with freshly-grated ginger; it infuses the scones with a subtle – yet – omnipresent warmth. When using the crystalized ginger, you’ll get some spicy bites of ginger, but it’s not incorporated into the scone as a whole. Both methods work, but for this particular recipe, I’d rather infuse the ginger flavor throughout.

These scones are a wonderful autumn treat, for breakfast or dessert! Or, if you’re living that #workfromhome life like I am, I might eat four for lunch. I would never judge!

Apple Ginger Scones

P.S.: Goodness help me, but some scones are just too beige and not-exactly photographable. All that matters is that they taste uh-MAAAAZ-ing. Ha!

Apple Ginger Scones

(Makes 8 scones)

Ingredients:

  • 1 large Macintosh apple, peeled and cored
  • 2 cups all-purpose flour
  • 1/3 cup sugar (I’ve used both white sugar and coconut sugar successfully)
  • 3 teaspoons baking powder
  • 6 tablespoons chilled butter, shredded on box grater or cubed (see Before We Get Started…)
  • 1 tablespoon freshly-grated ginger
  • 1 teaspoon cinnamon
  • 3/4 cup heavy cream

Before We Get Started…

  • A trick I learned from my father for incorporating butter into a pastry dough is to chill or freeze your stick of butter ahead of time, then use a box grater to grate it into the flour. It makes cutting in the butter substantially easier! Grate it like you would cheese, it’s that simple.
  • Feel free to switch up and use your favorite apple here, I’m just sold on Macs!

Directions:

1.) After peeling and coring apple, divide into four even sections. Dice up three of the sections for the scone dough and set aside; thinly slice the remaining section into eight slices to place on top of the scones and set aside.

2.) Preheat oven to 400°F; line a large baking sheet with parchment paper and set aside.

3.) In a large bowl, combine flour, sugar, baking powder, and butter. Use a pastry cutter or a fork to insure that the butter is mixed into the flour; it should take on a sandy consistency. Stir in apples and mix.

4.) In a small bowl, add grated ginger and cinnamon into heavy cream and mix thoroughly. Stir into dry ingredients and combined until moistened. Inside of the bowl, use your hands to knead the dough until thoroughly combined and it holds it shape; this should take approximately one minute.

5.) Turn dough onto parchment paper-lined baking sheet and form into the shape of a circle with your hands, roughly 8″ in diameter and 1″ thick. Cut circle into eight even-sized wedges. Spread wedges apart on baking sheet. Gently press an apple slice on top of each scone. Sprinkle with additional sugar for texture, if desired.

6.) Place scones in oven and bake for 20 – 25 minutes or until lightly browned; for a moister scone, stick to closer to 20 – 22 minutes.

7.) Remove from oven and move to a cooling rack for 30 minutes. Scones will store at room temperature in an air-right container for up to 2 days.

Very Blueberry Muffins

I am bringing another recipe back from the archives!

Originally posted on here on Seek Satiation on September 19th, 2016, I had some of my dad’s Very Blueberry Muffins again over the weekend, and I knew I had to bring this winning recipe back for Round Two.

I had a lovely and much-needed socially-distanced visit with my parents this past Labor Day weekend. While I’ve been excellent about my interactions with others over the past few months – or, rather lack of interactions with others – I still mask up when we’re in close proximity and sit far away from them in the living room. Still, it is nice to be home, out of the city, and I enjoy being able to indulge in such pleasures such as not wearing a mask when I walk out the front door. 🙃

My father often visits one of my aunts – his youngest sister, Lisa – and she lives nearby to them in Columbia County, New York. All summer, he’s been bragging about the epic blueberry hauls he’s been bringing home. So, upon arrival home, he mentioned the blueberries, and some casual mention about making muffins, and I held him to it.

He called it “bullying”. Whatever.

Very Blueberry Muffins

Out of that dozen muffins baked, I’m sure I ate half by myself. One morning, Mama split them, buttered them, and threw them on the griddle to crisp them up a bit. Served alongside of chocolate babka I had brought up from Breads Bakery and a local watermelon from a nearby farm, it was the perfect bit of indulgence for us all.

Before the feast…

But, seriously, this recipe – based upon the Baker’s Bible recipe for Very Blue Blueberry Muffins – does not mess around. There is absolutely more berry than muffin in these, and I am not one to complain. This recipe is tried and true, and I’d be remiss if I didn’t share it with you…again. Get on this before those good summer bluebs go away until next summer!

Very Blueberry Muffins – A shot from the original September 2016 post. This ain’t messin’ around!

Very Blueberry Muffins
(Recipe adapted from the Baker’s Bible recipe for Very Blue Blueberry Muffins)
(Makes 12 muffins)

Ingredients:

Muffins:

  • 2 cups flour
  • 2 & 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup sugar
  • 2 eggs
  • 1/2 cup milk
  • 1 stick unsalted butter, melted and cooled
  • 2 cups fresh blueberries, whole
  • 1/2 cup fresh blueberries, mashed
  • 2 cups fresh blueberries, whole
  • 1/2 teaspoon vanilla extract
  • Zest of 1/2 small orange

Muffin Topping:

  • 1/4 cup coarse sugar
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon

Directions:

1.) Preheat oven to 375°F. Lightly grease the insides of the muffin pan cup or line the cups with liners. Set pan aside.

2.) Sift flour, baking powder, salt, nutmeg, and cinnamon into a large bowl. Combine with sugar. Make large well in the center of the dry mixture and set aside.

3.) In another large bowl, beat eggs, milk, cooled melted butter, vanilla extract, and orange zest. In a small bowl mash the 1/2 cup of fresh blueberries; add to wet mixture and combine until blended.

4.) Pour wet batter into the well in the center of the dry mixture; stir gently until all ingredients are combined, but no not overmix. Gently fold whole fresh blueberries into the batter.

5.) In a small bowl, combine coarse sugar, cinnamon, and nutmeg for muffin topping. Set aside.

6.) Carefully spoon batter into prepared muffin pan cups, filling 1/2 – 3/4 of the way up. Sprinkle with muffin topping. Bake for 25 – 30 minutes or until a toothpick inserted into the center comes out clean or with few crumbs. Remove pan and allow to cool on a cooling rack for 5 minutes. Remove muffins from muffin pan cupcakes; allow cupcakes to continue cooling on cooling rack. Serve warm or at room temperature. Seal leftover muffins in airtight container; muffins will keep up to 3 days.

Tomato Jam

I used to HATE tomatoes as a kid, and it absolutely revolved around taste and texture. Nowadays, I can’t get enough tomatoes, and openly mock those that can’t appreciate a sun-ripened beefy beauty, drizzled with just a little bit of olive oil and flaky sea salt. (I said what I said.)

That being said, I’ve been known to get a little overzealous in my tomato buying, whether it’s at the grocery store or my local greenmarkets. Then…sometimes…they sit in the fridge, sad and a little mushy.

I hate to waste, so I had to think of something to do with them.

Needless to say, this recipe is kind of my JAM.

(Not afraid of a good-bad food pun…)

This is my latest recipe for Yoga By Candace, and I hope you enjoy it as much as I do! It’s got a savory sweetness to it, a little ketchup-y in flavor but this ain’t no Heinz! I eat it by the spoonful because…of course I do. Ha! It also goes great on top of scrambled eggs or swirled into a big bowl of creamy polenta, as shown below.

Hint: Play around with different color tomatoes! Red will yield a gorgeous jam, but I used mostly yellow plus an orange tomato in this particular photographed batch, giving it its gorgeous rusty hue.

Be sure to check out the recipe here. As always, scroll through YBC for some excellent yoga, exercise, and lifestyle pieces.

Tomato Jam
Tomato Jam, served atop creamy polenta.