Baking with Kids: Apple Pie Scones

Apple season is around the corner and, in my humble opinion, is one of the greatest times of the year. There’s nothing better than getting outdoors to pick apples with your family. Kids love being involved, tractor rides are awesome, and fresh apples can be turned into virtually any delicious dish.

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Whether you have kids or are just a kid at heart, you’re sure to fall in love with these apple pie scones from Leah Brook’s new book, Baking with Kids (publishing January 2015). Perfect for breakfast or a snack on the go, these apple-y baked wonders are easy to make and really showcase the crisp and spiciness of fall.

Apple Pie Scones
Excerpted from Baking with Kids by Leah Brooks

These scones take the buttery, cinnamon-spiced flavors of apple pie and transform them into a delicious breakfast confection. Roasting the apples caramelizes them and adds a warm layer of flavor that you wouldn’t get from raw apples. The lemon zest brings out the tartness of the apples, providing a nice balance of flavors.

For Roasted Apples:
2 small apples (Fuji, Granny Smith, or any tart-sweet apple)
1 tablespoon (12 g) sugar
1/2 teaspoon ground cinnamon
Zest of 1 lemon

For Scone Dough:
1 cup (120 g) all-purpose flour
3/4 cup (90 g) white whole wheat flour
4 teaspoons baking powder
1/4 cup (50 g) cane sugar
1/2 teaspoon salt
5 tablespoons (70 g) cold unsalted butter, cut into small chunks
3/4 cup (180 ml) buttermilk

For Egg Wash:
1 large egg
1 tablespoon (15 ml) water
2 tablespoons (24 g) sugar, for sprinkling

measuring cups and spoons
liquid measuring cup
large bowl
medium bowl
microplane zester
2 baking sheets
parchment paper
knife or bench scraper
wooden spoon or spatula
cookie cutters (optional)

Preheat the oven to 400°F (200°C, or gas mark 6). Line 2 baking sheets with parchment paper and set aside.

For the roasted apples, peel, core, and chop the apples into 1/2-inch (1.3 cm) dice. Place on one of the prepared baking sheets and toss with the sugar, cinnamon, and lemon zest. Place in the oven and roast until the edges are slightly golden, about 15 minutes. Allow to cool completely.

For smaller hands:
Children can peel apples, but remind them about peeling away from their hand. Cut the apple off the core for younger children, and have them chop the larger pieces into cubes. Large slices of peeled apples can be chopped into cubes with ease using a bench scraper or a butter knife.For the scone dough, in a large mixing bowl, whisk together the flours, baking powder, sugar, and salt. Add the butter and toss it with the flour until the butter cubes are completely coated. Using a pastry cutter, 2 butter knives, or your fingertips, cut the butter into the flour until the mixture is crumbly with visible pea-size chunks of butter. Gently mix in the cooled apples. Stir in the buttermilk until just blended. Do not overmix.

For smaller hands:
Children can help pour the milk and mix, but remind them not to overmix the dough! Explain to children to stop mixing when they cannot see any more flour.Sprinkle a light dusting of flour over your work surface.

For smaller hands:
Instruct children on flouring the work surface. Show them how to sprinkle a small amount of flour. It should look like a light dusting of snow, not a blizzard.

Turn out the dough onto your work surface. Flatten the dough until it is about 1 1/2 inches (3.8 cm) thick. [Note from Katie: Have extra flour on hand for this step! Scone dough is stickier than you might expect.] Cut your scones into triangles or squares, or use cookie or biscuit cutters. Gently combine any scraps and use them to cut out more scones. Note that smaller scones will take less time to bake. Place the scones onto the prepared baking sheets.

For smaller hands:
If using cookie cutters, show children how to figure out how many scones they can cut at a time, to avoid overworking the dough.

For the egg wash, in a small bowl, whisk together the egg and water. Brush the tops of the scones with the wash and sprinkle with sugar. Bake for 12 to 15 minutes, or until golden. Allow the scones to cool on the pan for about 5 minutes before transferring to a serving dish.

Yield: 8 to 12 scones

Baking with Kids

Get ready to measure, mix, and decorate! Baking with Kids is just the book you need to help teach children to bake. Show your children how to safely use basic equipment in the kitchen and explain all about the important ingredients they’ll need to make the most delicious baked goods. Recipes include muffins, scones, breads, pretzels, crackers, pizza dough, pie crust, cake, cookies, cupcakes, and more! Celebrated chef and instructor Leah Brooks creates activities with simple step-by-step photo illustrations that will guide kids through each recipe and inspire creativity throughout. Put on your aprons–it’s time to get baking!