One of my favorite things about Passover is the charoset. and truth be told, my charoset is the only reason I get invited to the Seders I do. 😉 I will admit, my charoset rocks! I live off of it for a week. It’s so easy to make, every year I think, why don’t I make this more often?
With my Baking for a Cause series, I thought about the flavors I love so much during Passover. That, and I always buy too many apples. I came up with the Cinnamon Apple Scone.
1/2 cup sugar
2 C. flour
2 t. (teaspoon) baking powder
2 t. cinnamon
1/2 t. baking soda
1/2 t. salt
4 T (tablespoons) frozen butter, grated
1-2 red del grated, about a cup
1/3 cup buttermilk
dusting of flour for kneading
3 1/2 cups powdered sugar
1. Preheat 425. Combine sugar, flour, baking powder, cinnamon, baking soda and salt in large bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs. Beat egg in small bowl, and add buttermilk. Beat until well blended. Add egg mixture to flour mixture, stir until soft dough forms.
2. Turn out dough onto well floured surface, knead 10 times. Roll out dough into 9 x 6 rectangle with lightly floured rolling pin. Cut dough into 6 (3″) squares with lightly floured knife. Cut each square diagonally in half, making 12 triangles. Place triangles 2″ apart on ungreased baking sheet. Bake 12-15 minuntes or until golden brown and wooden pick inserted in center comes out clean. Cool on wire rack.
3. I took the icing technique and recipe(ish) from King Arthur. Pour some of icing onto a parchment (I used my silpat) and plce the scone in the icing, swirling around to cover the bottom. Then pour remaining icing over the top and use a baking brush to cover the scones with icing.