In eighth grade, my Girl Scout troop went on a weekend ski trip in Lutsen, MN. Like any good Girl Scouts, we cooked most of our meals that weekend ourselves. Granted, said meals were simple foods like pasta and pancakes. We were only thirteen years old, after all. But the best part of mealtimes was the clean-up.
Seriously. You think I’m kidding?
I’m not. The dishes themselves weren’t fun, per say, but the entertainment was. Emily sang songs from the movie Newsies into the spatula. Serina and I danced and sang along as we scrubbed the pancake dishes.
Yup. Not even going to try to pretend that we were ‘cool.’ But we sure were fun.
As I baked these scones yesterday, something made me think of that ski trip. Was it the spatula I used to remove them from the cookie sheet? Maybe.
But Emily and Serina, I’m sending you some apple cinnamon scones virtually, in honor of our middle school fun.
Apple Cinnamon Scones
2 1/2 cups whole wheat pastry flour
1/2 cups turbinado sugar
2 tablespoons baking powder
2 tablespoons ground flax seed
1/4 teaspoon salt
1/3 cup canola oil
3/4 cup 1% milk
1/3 cup diced apple (about 1/2 a small apple)
1 1/2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
Preheat the oven to 400F and grease a cookie sheet.
In a large mixing bowl, stir together the flour, sugar, baking powder, flax seed and salt. Stir in the canola oil.
One quarter cup at a time, add the milk, stirring well after each addition. Fold in the apple, cinnamon, nutmeg and allspice until well-mixed.
Separate the dough into two parts. Pat each into a 1/2″ thick disk on the cookie sheet. Slice each disk into 6 equal parts, moving the pieces away from each other so that the sides will cook evenly.
Bake at 400F for 12-16 minutes, or until the tops are slightly firm and the sides of the scones are no longer doughy. Allow to cool for five minutes, then transfer to a wire cooling rack.