Tag Archives: nutmeg

apple scones

It’s officially Fall, and it’s my favorite time of year. But everyones says this, so that’s old news. But anyways, it’s that time of year where we have bags and bags of apples fresh from the orchard just waiting to be baked or eaten. I have in mind a lot of recipes that I want to try, so hopefully I stay on track and have some more apple posts coming soon. Have you ever looked at FoodGawker.com? I could spend hours and hours on that site. Type in any ingredient in the search bar and you will lose track of time I’m sure. Well that’s where I’ve found my list of apple things to bake. But this scone recipe was actually just something I adapted from some of my other scones recipes, because if you don’t already know this, I do love me some scones. My mornings are always happier when I can eat one with my coffee. And they are so quick to make too. I do believe these apple ones make for a nice welcome into the Autumn season.


  • 1 c. all purpose flour
  • 1 c. wheat flour
  • 5 tbsp. sugar
  • dash of salt
  • 1 tbsp. baking powder
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground ginger
  • 6 tbsp. cold butter (roughly cubed)
  • 1 apple (peeled and roughly cubed)
  • 1/2 cup milk
  • 1/2 tsp. vanilla
  • 1 egg


Preheat oven to 400° F. Line a baking sheet with parchment paper. Combine flour, sugar, baking powder, salt, and spices in a large mixing bowl. With a pastry cutter or two knives, cut butter into the dry ingredients until mixture is crumbly and no big chunks of butter remain. Gently stir in the apple pieces. In a separate mixing bowl, whisk together the milk, vanilla, and egg. Combine wet ingredients into the dry ingredients.

Form the dough into a ball. If it’s too sticky, slowly add a bit more flour so you can handle it. Pat out dough onto a lightly floured surface and form it into a 1-inch thick disc ( I pat my dough right out onto the parchment paper on the baking sheet because it’s one less thing to clean up). Use a knife to slice the dough into 6 equal triangle pieces. Bake for 15-17 minutes, until the edges are lightly golden. After mine cooled a bit, I brushed a glaze of powdered sugar, cinnamon and a little bit of milk on the tops to sweeten them up slightly. You can add any sort of frosting or glaze you like really, or just eat them plain.


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Filed under autumn, breakfast, dessert, fruit, holidays, pastry, recipes, summer, winter


the name just sounds so cute. tomorrow is my birthday, and while i’m here germany with most of my friends away on vacation, i am baking for myself. birthdays are really good excuses to eat all the sweets i want, including a fresh batch of snickerdoodles. these are my go-to cookies, and when i have to bring food to a party or someone’s house, i make these. they are so easy and quick. i have almost memorized the recipe, and i can make them in under a half hour including baking time! anyways, that’s why i made these for birthday-self. i was considering experimenting with a recipe or finding a way to incorporate the fresh plums i bought yesterday into something sweet and crumbly, but on my birthday i want something that i know tastes really good. and it was going to be impossible to mess these cookies up. these are also one of the first official recipes i learned when i became serious about baking. the recipe is adapted from Nigella Lawson’s book, How to be a Domestic Goddess. they aren’t the traditional looking flat cookies, but little doughnut-texture balls that are more adorable. to birthday-ize these, i added  chopped hazelnuts. I also substituted some of the flour for wheat flour because i have some and need to use it up.  making things with whole wheat flour just sounds more “rustic,” and i love that word.


1 c. all purpose flour

2/3 c. whole wheat flour

1/2 tsp. nutmeg

1/2 tsp. cinnamon

3/4 tsp. baking powder

tiny pinch of salt

1/2 c. butter (at almost room temperature makes things easier)

1/3 c. sugar

1 egg

1 tsp. vanilla

1/4 c. chopped hazelnuts (or whatever type you like)

1 tsp. extra of cinnamon and 2 tbsp. extra of sugar mixed together on a plate


preheat oven to 350 degrees F. (175 degrees C)

combine flour, nutmeg, cinnamon, baking powder, and salt in a bowl. in a bigger bowl, cream together the butter and sugar until smooth. beat in the egg and vanilla. stir in the nuts. slowly stir in dry ingredients until well mixed. roll 1 inch size (approx.) balls of dough in the cinnamon and sugar mixture (you can also add some chopped nuts to the mixture too) and arrange on a parchment lined baking sheet. bake for 12-15 minutes. the bottoms should be just barely golden brown.

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Filed under cookie, dessert, recipes