Wow, the last few weeks have passed way too quickly. It was Thanksgiving a minute ago and now we’re almost halfway through December. There were many recipes I hoped I would get to before now, but it’s been a bit busy to say the least. I was in cookie mania preparing dozens of treats for the IWI Winter Festival here in Istanbul and then my mom came to visit from LA. The festival was a lot of work but lots of fun. And it was nice that a visit from my mom coincided with that and she got to come check it out too. (Having her here to help with some of the preparations and keeping the monkeys entertained was a big added bonus.)
Before we near the end of our apple stash from our apple picking days in September and October, I want to share these Cinnamon Apple Scones and where we got the delicious apples from…
There’s a wonderful organic farm, Misbahcem, just outside of the city centre on the Asian side in an area called Beykoz. The name roughly translates to my clean and sweet-smelling garden. While there you’re surrounded by lots of beautiful nature and lush greenery and it’s easy to forget you’re still in Istanbul. The cows, horses and chickens in the fields by the side of the road on the way there are a fun bonus for the kids. There’s even lots of little “koy” (village) cafes and restaurants where you can sometimes ride one (a horse that is, not cows or chicken) while you dine al fresco. There are other outdoor cafes where they’ll even also supply everything you need for the meal, and you do the bbq-ing. Either way, it’s a fun little escape from the hustle and bustle of the city.
At Misbahcem you can buy already picked apples, quince, kiwi, or pumpkin or you can walk through the fields and have fun picking your own. I was pleasantly surprised to find mini decorative pumpkins and gourds there in September, something hard to come by here.
We use to go apple picking every fall in LA and New York, so we were so happy to find a place where we could get in on the seasonal fun here. The farm itself is a bit more simple and lacks the other festivities that come with most u-pick farms in the states such as the music, food, donuts and the mulled or hard cider. Beggars can’t be choosers I suppose. They do have a cute little shop though that sells some other wonderful products to take home like jams, pickled vegetables, sauces, vinegars, and cookies. And I really do think they’re apples taste better than any I have found in the markets or bazaars in Istanbul. If you find yourself in Istanbul and yearn for a bit of nature, perhaps check out Misbahcem and all the surrounding area has to offer.
Now, about the scones…. These Cinnamon Apple Scones make for a cozy winter breakfast with some hot tea or coffee or a great addition to a holiday brunch gathering. They’re not dry or super hard the way some scones can be, but light and tender on the inside with just the right amount of crisp and crumble on the outside. The little specks and slices of fresh apples, the cinnamon sugar crust and the creamy maple glaze all make for one perfect little treat of apple-y goodness.
Some tips for making sure they turn out just right-
- Make sure to use COLD butter. This is a scone must.
- Do not overwork the dough when blending in the butter or incorporating the liquids. Only mix until everything is just combined.
- Work quickly so the butter doesn’t get too soft.
- Chill/ freeze the scones for 30 minutes before baking to ensure a flaky & tender finished product.
Cinnamon Apple Scones
Ingredients
- 2 1/4 cups (440g) all-purpose flour
- 1/2 cup (110g) sugar
- 1 tbsp baking powder
- 2 tsps cinnamon
- 1 tsp kosher salt
- 1/2 cup (115g) cold butter, cubed
- 1 1/4 cups finely chopped apple (about 2 medium apples)
- 2 eggs, lightly beaten
- 3/4 c heavy cream
- 1 tsp vanilla
- 2 tbsps heavy cream
- 2 tbsps turbinado sugar
- 1/2 tsp cinnamon
For the Glaze
- 1/2 tbsp (7g) butter, melted
- 1 tbsp maple syrup
- 1/2 cup (60g) confectioner’s sugar
- 1-2 tbsps milk
- pinch salt
Instructions
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Preheat oven to 400F/200C. Line a sheet pan with parchment paper.
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In the bowl of a food processor, combine the flour, sugar, baking powder, cinnamon and salt. Pulse a few times to combine.
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In a small bowl, combine the beaten eggs, cream, and vanilla. Set aside.
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With the machine off, add the cold, cubed butter then pulse until the mixture resembles coarse meal.
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Transfer the mixture to a large bowl and fold in the apples. Then make a well in the center, add the liquid ingredients and gently fold with a spatula until it just barely comes together.
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Now pour onto a lightly floured work surface and press together into about an 8″ inch disc. With a sharp knife, cut into 12 equal wedges and carefully transfer each piece onto the parchment lined sheet pan, keeping about 2 inches between each scone.
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Brush the tops with the 2 tablespoons of cream. Combine the 2 tablespoons of turbinado sugar with the half teaspoon of cinnamon and sprinkle on top of the scones.
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Chill the scones in the freezer (preferred, if possible) or refrigerator for 30 minutes.
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Bake for 18-22 minutes until just golden on top and cooked through. Remove from the oven and allow to cool.
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While the scones are cooling, make the glaze by whisking together the confectioner’s sugar with the melted butter, maple syrup, salt, and milk until smooth. Add a little extra milk or maple syrup to reach the desired drizzle-able consistency.
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Once scones are mostly cooled, drizzle the glaze over and allow about 15 minutes to set. Enjoy!
