It’s kind of a British day in the Ringer homestead.
Perhaps the gloomy weather is bringing about feelings of England. I’ve never been to England, but obviously I’ve seen enough movies to get the idea that it can get pretty gloomy and rainy, which is pretty much Oregon in November (of course, as I am typing this, the sun is popping out again). People around here joke that if you don’t like the weather, just wait a few minutes. And I’m noticing the truth of that statement today. This morning on my run, it was cloudless with beautiful blue skies. When I hopped in the car to run errands an hour or so later, the sky was full of white, puffy clouds. When I came out of the store, the sky was completely gray. And that cycle has continued all day long. Perhaps the weather is just finicky everywhere in the world.
Anywho, back to England. I’m assuming that everyone has jumped on the Downton Abbey train. If not, please stop reading this and go watch about 15 hours of quality British television. I’ve had Downton Abbey on the brain lately, along with all of the hilarious spoofs comedians like Adam Samberg and Jimmy Fallon made of the show. I’m eagerly anticipating the show’s triumphant return in January and will probably host some sort of Downton Abbey viewing party.
And since I have a Downton Abbey party on the brain, I’ve been thinking about what to serve at such an event. Tea and scones, obviously. So in the spirit of Great Britain, I’ve been listening to Mumford and Sons today while drinking hot tea and baking scones. Delightful autumn scones.
Cinnamon Apple Scones
adapted from Martha Stewart
1 1/2 cups all-purpose flour
1 cup whole wheat flour
1/4 cup plus 1 tablespoon granulated sugar
1 tablespoon baking powder
3/4 teaspoon coarse salt
1 1/2 teaspoons cinnamon
1 stick cold unsalted butter, cut into small pieces
3/4 cup buttermilk
1 large egg yolk
1 medium apple, chopped into small pieces
raw sugar, for sprinkling
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a baking liner.
In a medium bowl, stir together flours, sugar, baking powder, salt, and cinnamon. Add the butter pieces, using your hands to squeeze the butter through the mixture until it forms into small balls. (Warning: remove your rings first, or else you’ll be picking scone dough out of your diamonds a few hours later.)
In a measuring cup, whisk together the buttermilk and egg yolk. Pour into the batter, using a spoon to mix it all together. Add in the chopped apple pieces and stir to combine.
Using your hands, form the dough into approximately 15 small squares (or circles, or whatever shape you feel capable of). Place on the baking sheet and sprinkle with raw sugar. Bake for 15 minutes, or until tops of scones begin to brown. Let cool on the baking sheet for 2 minutes before transferring to a cooling rack. Enjoy now or later!
I’ll have you know that Eric declared these scones the greatest scones I’ve ever made. Not bad. Not bad at all.