I just realized that I’ve never actually posted a pie recipe on this site.
Unless you count the No-Bake Peanut Butter Pie that Chad made me for my birthday. Which I’m gonna say DOESN’T count since it’s no-bake and also Chad’s creation; not mine.
There were the tiny fried apple pies made with wonton wrappers… but those weren’t technically pies either. Because of the wonton wrappers and everything.
There were Carrot Cake Oatmeal Cream Pies, which I could ACTUALLY eat my weight in without a shred of remorse. But those aren’t really pies either. They are just cream-filled cookie sandwiches that count as vegetables because there are carrots in them.
Annnnnd this recipe isn’t any different. The word “pie” is in the title, but there’s not really any pie happening. Just the flavor of pie. Apple to be specific.
We are hurling into pie season full speed ahead, ya’ll. I’ll give you real pies, don’t worry. Because today all we need to worry about is breakfast.
Or brunch. You could call these brunch. You could also call them a snack. And dessert would be quite fitting.
I really like that I can have these at 7 a.m. though, warmed with a hot cup of coffee, and scones don’t warrant early morning judgement or scorn. Try that with a big fat slice of real pie on a plate and see what happens.
When I figure out how to make ice cream acceptable at 7 in the morning you will be the first to know. That’s a promise.
I’m sure that by now you must think I’m a bit bi-polar with my breakfast tendencies. Last week I was all stressed about Kashi labels and high fructose corn syrup and I must have gone off on a cereal tangent, because Rachael reminded me that she needs some toasty warm sugary things in the morning. And frankly, lots of mornings I do, too.
Especially when I look ahead to the craziness that is about to be this week.
We have costumes to finish. The boys are out of school tomorrow which means that for the third day in a row they will be all cute and laughing and giggling rightundermyfeet. They also have complete control of the TV which totally hinders my cleaning abilities. Then we have wrestling practice. Lots of driving. We still need to find a proper location for trick-or-treat. I have to feed us nutritional food sometime in the middle of all this. Oh! And let’s not forget Evan’s cookie requests for school.
So this morning I slowed it down.
I abandoned my better judgement and had tender sweet scones for breakfast.
I made an extra pot of coffee. I brushed buttermilk on things. I stayed in sweats until 12:30.
Apple Pie Scones. Pie for breakfast. No apologies.
- 1½ cups chopped apples
- 3 tablespoons light brown sugar
- 1 tablespoon flour
- 1-2 teaspoons lemon zest
- 1 tablespoon lemon juice
- 2 cups all purpose flour
- ⅓ cup granulated sugar
- 2 teaspoons baking powder
- ⅛ teaspoon salt
- 6 tablespoons COLD unsalted butter
- 1 egg, lightly beaten
- 1 teaspoon vanilla
- ½ cup buttermilk, plus a bit more for brushing over the scones before baking
- 3 tablespoons butter
- ½ cup all purpose flour
- 3 tablespoons brown sugar
- Pre-heat the oven to 400 and line a baking sheet with parchment paper or grease lightly.
- In a medium bowl stir together all the “pie filling” ingredients (chopped apples, 3 Tbsp light brown sugar, 1 Tbsp flour, lemon zest, 1 Tbsp lemon juice) and set aside.
- In a large bowl whisk together the flour, granulated sugar, baking powder, and salt.
- Cut in the cold butter until coarse crumbs are formed.
- Fold in the apple pie filling. In a liquid measuring cup stir together the beaten egg, vanilla, and buttermilk. Pour the liquid into the buttery crumb/ apple mixture and mix until JUST combined.DO NOT OVER-MIX or the scones will be brittle and tough.
- Turn the scone dough out onto a lightly floured surface and with floured hands knead 4 or 5 times. This will be a majorly sticky mess. Consider yourself warned.
- Pat it into a circle, 7-8 inches across, 1½ inches thick. Cut the circle like a pie: in half, then in quarters, and finally into eight pieces. Using the flat side of a knife gently scrape and lift each triangle from the work surface, and place on the prepared baking sheet, spacing them each a couple of inches apart. Brush the scones with buttermilk.
- Cut together the streusel topping ingredients ( 3 Tbsp butter, ½ cup flour, 3 Tbsp brown sugar) until you have nice buttery crumbles. Sprinkle the crumbles over the top of each scone.
- Bake for 18-22 minutes; a toothpick inserted into the center of the scones will come out clean and the tops will be a pretty golden color. Let them cool for a couple of minutes on the baking sheet before moving them to a wire rack to cool completely.