I’m trying to beat the power outage as I write this on a Sunday morning ’cause I don’t trust that we’ll have power tonight or even tomorrow from this hurricane to do so. You all voiced to me via my Facebook page that you’d still love a recipe so I’m giving you one :)
The winds from Sandy are definitely picking up around here and I’m sure the rain is going to come soon. I don’t think I’ve ever been in a hurricane before. All the ones that have ever “hit” Virginia while I’ve been alive have all been tropical depressions. I think this is the first actual hurricane I’ll be in. This past June, we had that crazy derecho storm that caused us to lose power for 16 hours (others around me, way more), but this time around, it’s like a full two days of crazy sustained hurricane force winds and rain. I’m definitely not going into work. Honestly, I hope they just close work, cause even if they give us telecommute options, I probably won’t even have power to dial in.
Completely un-weather related, on Saturday, Jason and I went to see the movie, Argo, the movie based off of the Iranian Hostage Crisis in the late 1970′s. It was SO good (the movie, that is). The way they were to build suspense in it and show live footage of it all back then, was excellent. My heart was pretty much beating out of my chest near the very end. Holy crap. If you guys are looking for an awesome movie to see, go see that!
Also have you ever had Caribou Coffee’s hot chocolate? They’re to die for! I always get their dark chocolate hot chocolate. It’s like the most amazing hot chocolate. It’s so rich and I haven’t had a hot chocolate that compares to it.
Let’s talk about these scones. Not only is this the first hurricane I’ve been in, this is the first time I’ve ever made scones! I don’t know why I’ve waited so long to do so because these turned out so delicious and they’re SO EASY, too! I love the fall flavors in these scones. I also made these scones for KitchenAid’s Cook for the Cure campaign. It’s almost the end of October, but it’s never too late to get a mammogram or to check yourself! I know too many women who have had breast cancer and some who have lost their lives to it. Don’t be another statistic! Be smart and get yourself checked out!!
Apple Cinnamon Scones
Yield: 8-12 scones (depends on size) | Prep Time: 20 minutes | Cook Time: 18-22 minutes
2 cups all purpose flour
1/3 cup granulated sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground cinnamon
1/8 tsp. ground allspice
4 tbsp. (1/4 cup) chilled, unsalted butter
1 cup peeled & cubed granny smith apples (this was about 1 1/2 an apple for me)
1/3 cup cinnamon chips
2/3 cup buttermilk
1 large egg
1/2 tsp. vanilla extract
- Preheat oven to 400 degrees and line baking sheets with parchment paper or silicone baking mats.
- In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, salt, cinnamon, and allspice.
- Dice the butter into 1/2″ cubes and put it in the flour mixture. Using a pastry cutter, cut the butter into the flour mixture until it resembles a coarse meal.
- Gently fold in the cinnamon chips and apples. Then in a measuring cup, whisk together buttermilk, egg, and vanilla extract.
- Make a well in the center of your flour and apple mixture then pour in the buttermilk mixture.
- Using a wooden spoon, start mixing the mixture together until just combined.
- Pour out the mixture onto a floured surface and press out into an 8″ circle.
- Take a sharp knife and cut the dough into wedges and place them on the prepared baking sheets.
- Bake for 18-22 minutes, or until slightly golden brown.
- Let cool on baking sheet for 5 minutes before transferring them to a wire cooling rack to cool completely.
- Store in an airtight container for up to 2 days.
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