Scones are a sweet addition to any breakfast or brunch. These are for when you want a cocktail but it’s a bit too early in the morning for bourbon. So why not add some to your scones? Here’s a recipe from Always Eat Dessert that does just that.
- 2 3/4 c all-purpose flour
- 1/3 c sugar
- 1/2 tsp salt
- 1 T baking powder
- 1 tsp cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp allspice
- 8 T butter
- 1 c chopped apple (about 3/4 of a medium sized apple)
- 2 eggs
- 1 tsp vanilla
- 1/2 c applesauce
- 1/2 c confectioner’s sugar
- 3 T maple syrup
- 1/2 tsp bourbon whiskey
- In a large bowl, whisk together flour, sugar, salt, baking powder, and spices. Using a pastry blender, mix butter into the flour mixture until crumbly. Stir in the chopped apple.
- In a separate bowl, whisk together the eggs, vanilla, and applesauce. Pour the applesauce mixture into the bowl with the dry ingredients and stir until the dough is moistened throughout.
- Line a baking sheet with parchment paper and sprinkle the parchment with flour. Divide the dough in half and place each half on the baking sheet. Gently flatten each mound of dough into a circle roughly 6 inches across and 1 inch thick. Using a pizza cutter, slice each circle into 4 wedges. Gently lift each wedge and separate them from one another on the baking sheet.
- Place the uncovered baking sheet in the freezer for 30 minutes. (This will improve the scones’ rise and flakiness.) Meanwhile, preheat the oven to 425 degrees.
- Bake approximately 16 minutes or until golden brown. Leave scones on the baking sheet to cool before glazing.
- To make the glaze, simply mix the confectioner’s sugar, maple syrup, and bourbon together in a bowl.
- Drizzle glaze over scones before serving.