This week’s Tuesdays with Dorie recipe is Iced Honey-Apple Scones with Spelt from Dorie Greenspan’s Baking with Dorie.
Dorie says:
These are the scones to make the instant you feel fall in the air. They’ve got apples, honey and tangerine, flavors of the season, and the surprise addition of some spelt, a wheat flour that speckles their interiors. Their texture is light, and because they are only slightly sweet, they can take a slick of icing. My choice is a simple confectioners’ sugar icing, brushed on when the scones come out of the oven. While the icing is wet, I sometimes sprinkle the tops with a few grains of bee pollen. The pollen is optional, but its light sweetness and chewiness finish the scones nicely.
I have to say I wasn’t sure what purpose the small amount of spelt flour served here (other than to “speckle” the interiors) but I didn’t have any so I used a little bit of whole wheat flour instead (trying hard not to buy items when I just need a small amount right now).
This is a super easy recipe that comes together very quickly (and only uses one bowl if you use a scale!) and, yes, it’s VERY sticky which is why I opted for the “drop scone” idea (using a 1/4 cup ice cream scoop (<<< affiliate link but if you don’t have cookie scoops you need them!) which made the dough much easier to handle.
Since they don’t contain any sugar, they just get a little bit of sweetness from the apples, they absolutely *can* use a slick of icing (basically you mix icing sugar and milk to make a sort of glaze).
I made 1/3 of the recipe for four perfect scones. They were light and fluffy, *just* sweet enough. Not sure how the dough would work if you pat it out to a disk and cut (gasp!) triangle-shaped scones (as they do in North America), think it might have been much too sticky for that!
As you can see, it wasn’t just us who enjoyed these LOL!
(literally just hopped up on the table as I was taking photos)
Get the recipe for Dorie Greenspan’s Iced Honey-Apple Scones with Spelt on p 57 of Baking with Dorie or here.
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Disclosure: I was provided with a copy of “Baking with Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions are 100% my own.
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Oh my – never mind autumn, a perfect scone for gloomy January winter days as well!
The glaze almost made these seem more dessert than scone, but Mardi/Dorie are right – the fluffy interior isn’t sweet at all, other than from the apples.
Absolutely fantastic.
(And triangles? Whaaaat?)
I am with you about using whole wheat flour, instead of spelt, and making drop scones (no cutting) with the wet dough.
I did the same thing re spelt v wholemeal flour. They tasted fine, but not a scone in my books. Glad you liked them.
Oh Kitty. I am. glad that you enjoyed these.
I agree- bring on the icing. these were tasty.