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Almond, Apple Cinnamon Scones
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Almond, Apple Cinnamon Scones
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Ingredients
Servings:
Instructions
  1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  2. Stir the flour, sugar, baking powder, baking soda, and salt together in a mixing bowl.
  3. Cut in the shortening with the flour mixture until the mixture resembles coarse corn meal. (Use two forks or a pastry blender)
  4. Stir in the apples.
  5. Whisk 1 egg, yogurt, milk, and almond extract together in a small bowl until smooth.
  6. Stir the egg mixture into the flour mixture just until blended.
  7. Gather the dough, and place the dough on a lightly floured surface; knead 4 to 5 times.
  8. Pat dough into a 7 inch diameter circle about 1 1/2 inch thick.
  9. Cut dough into 8 wedges, and place on prepared baking sheet.
  10. TOPPING:
  11. Whisk the milk and 1 egg together in a small bowl.
  12. Brush tops of scones with the egg mixture.
  13. Sprinkle each scone with cinnamon sugar and almonds.
  14. Bake in preheated oven until tops are golden brown, and a toothpick inserted in center comes out clean, about 20 minutes.
  15. Remove from oven and cool on a wire rack. Serve warm or at room temperature.
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Curried Acorn Squash and Apple Soup
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Curried Acorn Squash and Apple Soup
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Ingredients
Servings:
Instructions
  1. Place squash halves, cut side down, on an aluminum foil-lined baking sheet.
  2. Bake at 350° for 45 minutes or until tender. Scoop out pulp, discarding shells; set pulp aside.
  3. Melt butter in a Dutch oven over medium heat; add 4 cups chicken broth, apples, and next 5 ingredients.
  4. Cook, stirring often, 25 to 30 minutes or until apples and potatoes are tender.
  5. Remove from heat, and let cool slightly (about 5 to 10 minutes).
  6. Process squash pulp, apple mixture, and remaining 3/4 cup chicken broth, in batches, in a food processor or blender until smooth, stopping to scrape down sides.
  7. Return purée to Dutch oven. Stir in whipping cream and honey, and simmer, stirring occasionally, 15 to 20 minutes or until thoroughly heated.
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    almond apple apricot basil bean beets brussel sprouts carrots corn cranberry cranberry bean cucumber fava bean green bean honey lemon olive oil onion orange peach pear pepper persimmon pumpkin raspberry squash strawberry tomato watermelon zucchini