Ginger Apple Scones

My favorite thing about seasonal fruits and veggies is that it encourages trying things you wouldn’t normally try. We don’t make a lot of baked goods, but when you have 20 apples to use, you need to come up with an “apple plan”.

Our apple plan was to combine them with some freshly grated ginger to get that autumn holiday flavor ~ and I’ll say that we are pretty happy with the results.

Scones are naturally fun to make for a few reasons. They are a fairly easy pastry in the sense that you just mix everything together, form it into a dome, cook it, and then bam, it tastes great.

I appreciate a low stress pastry, but more important than that, it’s fun because you get to massage the dough with your hands as you mix in the butter. It feels like you are really crafting the scone.

Maybe we’ll try more baked goods in the future, especially since it’s now the season of baked goods.

Keep your apples in your scone, not the floor,
Your favorite alternative chefs, K & T

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Ginger Apple Scone

Prep Time 30 minutes

Cook Time 45 minutes

Total Time 1 hour 15 minutes

Servings 6

Ingredients

• 2 cups almond flour
• ½ cup coconut flour
• ¼ cup arrowroot or tapioca starch
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¼ teaspoon ground nutmeg
• 4 tablespoons cold butter cut into ½ inch slices
• ¼ cup coconut sugar
• 2 eggs divided
• 2 tablespoons hemp milk or coconut milk
• 1 teaspoon vanilla extract
• 2 small apples or 1 large apple we used red jonagold apples
• 3 tablespoons shredded ginger

Instructions

1. Preheat oven to 350 degrees F.
2. Line a pizza pan (or large baking sheet) with parchment paper.
3. In a large bowl, add almond flour, coconut flour, arrowroot starch, cinnamon, baking powder, salt, and ground nutmeg. Whisk until well combined.
4. Add sliced, cold butter into the bowl. Use fingers to mash the butter into the dry ingredients until only small pieces remain.
5. Grate 1 apple into a separate, small bowl. We left the peel on for this apple.
6. Add the egg, hemp milk, vanilla extract into the small bowl and whisk together.
7. Pour wet mixture into dry mixture and combine.
8. Transfer dough onto the pizza pan and form into a ~8 inch dome. Cut into 6 or 8 pieces.
9. Whisk final egg in a small bowl and brush on top of the scone.
10. Place scone into the oven and bake for 25 minutes. Separate the scone wedges by using a spatula to move them 1-2 inches apart.
11. Bake for 15-18 more minutes until all the wedges are crispy on the edges.