I try to incorporate as many Sunday vibes in to my Saturdays as possible. I want the cozy, lazy, laid-back feeling of a Sunday, but want to capture it as early as possible in the weekend so that I have as much time as possible to enjoy it.
Of course, I live in the real world, so weekends aren’t just for being cozy; they’re also for paying bills, going to the grocery store, and pretending like I’m going to clean my house. But I try my hardest to be as hygge AF in the moments I can work it in, and baking fall treats – when I can be in a routine of chopping, mixing, sipping coffee from my local coffee shop and listening to NPR – totally fits the bill. Plus, it makes the house smell absolutely amazing.
Enter these Apple Almond Scones. Yesterday I quickly put them together, and while they baked, I made some speedy scrambled eggs to go on the side (obviously – eggs were on the side of scones, not the other way around. You know how we feel about gluten around here!). The scones were fragrant and tender, a mildly sweet and a little nutty. A lovely way to start off a fake Sunday (e.g. a Saturday).
1/2 cup coarsely chopped apple + 1/2 cupe shredded apple (from 1 medium apple)
1/3 cup + 1/4 cup sliced almonds
1/2 cup unsweetened apple sauce
1 large egg
Preheat oven to 400 degrees. Line a cookie sheet with parchment paper or silpat, and set aside.
In the bowl of a food processor (like a Cuisinart), using the shredding blade, grate the butter (warning: it’ll be loud!). Pour the grated butter in to a small bowl (getting as much of it out of the bowl as you can), and set aside.
Place the chopping blade in the food processor. Add the flour, cup sugar, baking powder, and salt. Pulse the food processor a few tims to mix the ingredients, then pour the butter in to the the flour mixture. Pulse again a few times to work in the butter, until the mixture resembles a coarse meal.
Add the chopped and shredded apple, and 1/3 cup sliced almonds, and pulse again until combined.
In a small bowl, whisk apple sauce and egg until smooth.
Pour the apple sauce mixture into flour mixture, and run the food processor until large dough clumps start to form. Use your hands to press the dough against the bowl into a ball, and then turn out on to a floured countertop.
Pat the dough into a 7- to 8-inch circle about 3/4-inch thick. Press 1/4 cup of almonds in to the top. Using a sharp knife, cut into 8 triangles
Place on a cookie sheet about 1 inch apart. Bake until golden, about 15 to 17 minutes.
Strudel and Streusel are two friends living in different cities, sharing a love of baking (and butter) through this blog. With Streusel in Denver, and Strudel in Seattle, we've found our little site to be a great way to stay in touch, share recipes we love, and talk about experiences in our respective cities.
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