Happy Wine Wednesday Scratch Fam! Can you believe we are almost to November!? In Colorado that means fall is quickly coming to an end…snow tonight! So I’m holding on to every last second of fall and all the amazing fall treats that come with it. This weeks pairing of the week is…
Apple Cinnamon Scones and Sparkling Apple Sangria From Scratch
A few weeks ago I hosted a “Fall in Love” bridal shower for a friend of mine…as I sat there thinking about what kind of food and drink I would make, all I could think about was pumpkin waffles, pumpkin buttercream bread, pumpkin spice lattes… but then it was brought to my attention that one of the guests HATED pumpkin!!! WHAT!?! I know I was just as shocked…but then it got me thinking… does the BRIDE like pumpkin!? 😂 Good thing I asked because…she wasn’t the biggest fan. Her favorite fall foods were anything apple cinnamon. So I had to scrap my menu and substitute some of those pumpkin treats for something with apple.
Months ago I had some fun creating my first scone recipe. It was a lemon blueberry scone, and the biggest thing everyone noticed was the texture of the scone and how moist it was compared to what many people think a scone should taste like. I wanted to use that same recipe, but I tweaked it to change that lemon blueberry flavor to a delicious apple cinnamon…just what the bride wanted!
Along with it…what’s a bridal shower without wine? 🥂 I had a bottle of white and a bottle of champagne sitting around and well **I’m pregnant** so those won’t be getting put to use any time soon! I decided to make a sparkling apple cider sangria to pair with the scones! I of course had to make myself my own mock-sangria with ginger ale 😉
Anyways…I’m glad this whole shower pumpkin fiasco happened, I know now to include more of a variety in my pumpkin-flooded fall recipe book 😉
From my kitchen to yours…enjoy!
Ingredients
- 1 Cup Oats
- 1 Cup + 1 Tbsp Flour
- 1/3 Cup Sugar
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 tsp Cinnamon
- 1/2 tsp nutmeg
- 1/3 Cup Cold Butter
- 1 Cup Peeled & Chopped Granny Smith Apple
- 1/4 Cup Heavy Cream
- 1/4 Cup Milk
- 1 Egg White, Lightly Beaten
- 1 tsp Vanilla
- GLAZE:
- 1 Cup Powdered Sugar
- 1-2 Tbsp Milk
- 1/2 tsp Vanilla
Instructions
- Preheat oven to 375 degrees F
- In a medium bowl, combine oats, flour, sugar, salt, baking soda, baking powder, nutmeg, and cinnamon
- Cut butter into 1/4 inch cubes, then using a pastry cutter cut butter into dry ingredients-should be a coarse texture
- Stir in chopped apples
- Combine wet ingredients (cream, milk, vanilla), then add to the dry ingredients- should be sticky
- Transfer to a lightly floured surface (I used parchment paper) and knead just 4 or 5 times.
- Pat into 2 equal circles, or 1 large circle for 8 larger scones8.
- Cut the pastry’s into 8 wedges, gently transfer parchment paper to prepared baking sheet (this way you don’t have to take the dough off the parchment paper)
- Brush the lightly beaten egg white all over the top of the dough. Sprinkle with sugar
- Bake for 20 minutes or until golden brown and a knife inserted in the middle comes out clean.
- Remove from oven, cool
- While cooling- combine powdered sugar, milk and vanilla to make glaze
- Once scones have cooled, use a spoon to drizzle glaze onto the top of the scones
- Cut again into 8 scones, serve.
Notes
Pairs well with coffee, tea or sparkling apple cider sangria from scratch
A delicious, easy fall drink to serve for any Halloween, Thanksgiving or Holiday event
Ingredients
- 1 Bottle White Wine
- 1 Bottle of Champagne
- 1 Cup Brandy
- 4 Cups Apple Juice
- 4 Apples, Sliced
- 1 Orange, Sliced
- 8 Cinnamon Sticks
- 1 12 oz Bag Frozen Cranberries
Instructions
- In a large punch bowl, combine white wine, brandy, apple juice (NOT champagne)
- Add sliced apples, orange slices, and cinnamon sticks
- Refrigerate for about 8 hours
- When ready to serve- add frozen cranberries and champagne.
