I really didn’t want to be that guy who does nothing but constantly remind you how fast time is going, but seriously, we’re almost done with October and it’s absolutely insane. I mean, it’s great, don’t get me wrong. Being able to open your windows and have a crisp autumn breeze run through your house is an pleasure I look forward to through all of summer. Leaves falling, the colors, the smells, The Nightmare Before Christmas playing at least once a day.. it’s one of my favorite times of year right now.

So while I was thinking about something to make that would compliment this time, I wanted to go away from pumpkin. I wanted something different but still something that said fall.

Queue the apple pie!

Love me apple pie. Some of my favorite fall flavors held together with a nice flaky crust. There’s no way you could go wrong with that.

But… As much as I hyped myself up for apple pie, I wasn’t feeling plate and forky. So what to do?

Apple pie cookies? Nah..

Apple pie brownies? Hmm… eh, the wife doesn’t trust me with brownies anymore.

Apple pie on a stick?! I don’t thi… well, maybe if.. no, no, too much work.

Wait! Yes!

Apple Pie Scones!

I love scones almost as much as apple pie! That Cinnamon Chip Scone from Panera? Best pastry they have! I used to go there just for that. The sandwiches were a bonus.

In fact, last time I made scones they were Panera’s Cinnamon Chip as well as a Chocolate Chip. I made them for a road trip to Florida and I was eating them like I was a Hobbit on a journey and they were Lembas Bread. Needless to say it was one of my favorite road trips.

Apple Pie Scones                         (adapted from King Arthur Flour)

2 ¾ cups ~ All-Purpose Flour
1/3 cup ~ Sugar
¾ teaspoon ~ Salt
1 tablespoon ~ Baking Powder
¾ teaspoon ~ Cinnamon
½ teaspoon ~ Pumpkin Pie Spice
¼ teaspoon ~ Nutmeg, freshly grated
10 tablespoons ~ Butter, cold
1 each ~ Apple, medium size, small dice
1 cup ~ Cinnamon Chips
2 each ~ Eggs
1 teaspoon ~ Vanilla Extract
½ cup ~ Apple Sauce

Streusel

¾ cup ~ Brown Sugar
¾ cup ~ Flour
1 ½ teaspoons ~ Cinnamon
¼ cup ~ Butter, cold

Notes:

• It’s up to you whether or not you want the skin on the apple. I left it on and it was totally fine.
• I cannot stress how important it is to have freshly grated nutmeg as opposed to the already grated stuff. The holidays are fast approaching, get with it.
• I freaking love cinnamon chips. I remember not being able to find those stinking things and then finally coming across them in Wal-Mart. They’ve had them for the last 2 years so you should be able to find them there too.
• When you finally get your scones on the pan you’re going to pop them in the freezer. This step is big because it’s going to allow the gluten to rest and in the end it’s going to help your scones rise higher and be more tender.

• First off, get the streusel out of the way. Just toss the sugar, flour and cinnamon together and cut in the butter till it looks like streusel. Quickly put it in the cooler. Not because it’ll go bad, but because you may want to eat it all.

• In a nice size bowl mix together the four, sugar, baking powder and spices. Then cut in cold butter with a fork until it looks something like coarse breadcrumbs. You want the butter evenly distributed so if you could squeeze a clump of flour together and it keeps a shape then you’re good to go.

• Next, get your apple cut up. Don’t worry about perfectly diced cubes, just make sure they’re all uniformly small.

• To the flour, add the apples and cinnamon chips. Give a little toss.

• Get a small bowl and mix together the eggs, vanilla and applesauce. When done, add the wet ingredients to the dry until it’s moistened and holds together.

• When everything was incorporated, the dough was still pretty sticky. So I just floured a clean counter top and worked it with some more flour until it was right. Once it wasn’t sticky anymore I stopped.

• Divide the dough in half and shape them into discs at about ¾ inch thick. Then brush the tops with milk and get a nice good layer of streusel on top of that. I didn’t go all the way to the edge but you can if you want.

• Cut the rounds into 6 even wedges and put them on a cooking spray coated pan. I arranged them in the same round disc shape but you have to make sure they’re at least ½ inch apart.

• Now, from here they go straight in your… freezer. For at least 30 minutes. We’ve already discussed this in the notes. As soon as you put them in go ahead and preheat your oven to 425°.

• Alright, oven is hot, scones are rested. Go ahead and pop them in for 18 to 22 minutes. I took them out at around 18 but I should have left them in a little longer. I was excited. Sue me.

And there they go, Apple Pie Scones! I know it’s cheesy but it really is just like having a slice of apple pie but without the mess. These are perfect if you have company over for anything during the fall. Of course, that’ll mean you have to share so it’s up to you.

Here’s to fall!