Being up at midnight doing school work totally doesn’t work for me.
I don’t understand people who do all nighters. As soon as the clock hits midnight, I’m done. I can’t do anything that requires concentration. Reason #12 why I’m a morning person.
And since it’s technically the morning right now, my midnight snack will be a breakfast food.
I’m saying this as though I don’t eat breakfast food at every hour of the day. Because, let’s face it. If breakfast is the most important meal of the day, I may as well have it all day. This means all my meals are important..right?
Now I know that this is SUCH a September recipe, but I’m always eating apples. And if I can put apples in my baked goods, then I am one happy camper.
I think these scones are my favorite scone recipe so far. Not too sweet, with bursts of apple and butterscotch in between. And don’t forget to sprinkle them with coarse sugar. Because that’s the best part.
Now if only I could finish writing this paper…
These Apple and Butterscotch Scones are my all time favourite scone recipe. Made with whole wheat flour and butterscotch chips and topped with coarse sugar.
- 1 3/4 cup all-purpose flour
- 1 cup whole wheat flour
- 3/4 tsp salt
- 1/3 cup granulated sugar
- 1 Tbsp baking powder
- 1 tsp ground cinnamon
- 1/2 cup cold butter
- 2 medium apples, peeled, cored and cubed
- 3/4 cup butterscotch chips
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup unsweetened applesauce
- coarse sugar
Preheat the oven to 425˚F.
In a large bowl, mix together the flours, sugar, salt, baking powder and cinnamon.
Pour the flour mixture into your food processor and add in the butter. Process until the mixture looks like coarse meal.
Pour back into the large bowl. Mix in the apples and butterscotch chips.
In a medium bowl, beat together the eggs, vanilla and applesauce.
Mix in the wet ingredients to the dry ingredients until fully combined.
Line a baking sheet with parchment paper or a silicone mat. Scoop the batter by 1/4 cupfuls onto the prepared baking sheet. Sprinkle with the coarse sugar.
Bake for around 20 minutes, or until golden brown. Remove from oven and allow to cool on baking sheets briefly. Serve warm, or store in an airtight container for later.