Ginger Apple Cream Scones

by Alice Currah on September 15, 2014


Waking up on the weekends is always a struggle between wanting to sleep in and my body waking up on its own sleep cycle.  Yesterday I lay in bed motionless with eyes closed hoping if I waited long enough I would fall back into a deep slumber. Ten minutes go by… then twenty.  With every passing minute my reality was made clearer; falling back asleep was wishful thinking.  I finally accepted the reality that I was waking up and slowly opened my eyes.  I could see a dark dull light softly coming through the window between the curtain panels illuminating the room just enough, my eyes easily adjusted to my surroundings.

Once out of bed I made my way downstairs to the kitchen where the slight chill in the air collided with my need to be warmed up and drew me to my Keurig® Special Edition Brewing System.  I love the calm early morning dawn where silence and peace is found, and on this particular morning I relished in it.  I only had the ticking sound of the wall clock and the hum of the refrigerator keeping me company, accompanied by the sound of my feet walking back and forth in the kitchen as I grabbed ingredients to make something yet to be decided but would definitely include flour, sugar, and butter – the baking trinity of all things good.


I turned the oven on knowing both the kitchen and I would soon warm up. Reaching for the Starbucks® Cinnamon Dolce K-Cup® Packs in my pantry I conveniently made myself a hot cup of coffee with a touch of cream and got started.

Having candied ginger and granny smith apples on hand, I decided on making ginger apple cream scones.  Like the dull faintly lit morning light of early dawn, the scones I imagined in my mind would also have subtle faint layers of flavor that do not overwhelm the taste buds but instead are pleasantly enjoyable, especially with my first morning cup of coffee.


Today I am excited to share with you this Ginger Apple Cream Scone recipe I’ve developed in partnership with Starbucks and their new Starbucks® Cinnamon Dolce K-Cup® Packs (made for Keurig® Special Edition Brewing Systems). This new Starbucks Blonde-roast blend has a rich and sweet mellow flavor to it with a subtle hint of cinnamon and brown sugar, which pairs perfectly with these Ginger Apple Scones with tender crumbs, flecks of apple, and hints of ginger and cinnamon intentionally not too sweet.  These scones (while warm) are simple and so good with a small smidge of butter and honey.  I cannot think of a better way to start an early weekend autumn morning then these scones and a cup of hot new Starbucks® Cinnamon Dolce K-Cup® Pack coffee. Enjoy.


Ginger Apple Cream Scones
Cuisine: pastry
Prep time: 
Cook time: 
Total time: 
Serves: 8
A ginger infused cream scone recipe that is perfect with a little bit of butter and honey
  • 1 granny smith apple, peeled, cored, and shredded
  • ¼ cup sugar
  • 1 teaspoon cinnamon
  • 2 cups all-purpose flour
  • ¼ cup sugar
  • 1 tablespoon baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon kosher salt
  • 6 tablespoons cold unsalted butter, cut into cubes
  • 3 tablespoons minced candied ginger
  • ⅔ cup heavy cream
  • 1 egg slightly beaten
  • 1 teaspoon vanilla extract
  • 1 cup sifted confectioner’s sugar plus 1 tablespoon for dusting
  • 2 tablespoons milk
  • ¼ teaspoon allspice
  • ¼ teaspoon cinnamon
  • 2 tablespoons candied ginger strips
  1. Preheat the oven to 400 degrees F.
  2. In a small bowl, mix the shredded apple, sugar, and cinnamon together. Set aside.
  3. Add the flour, sugar, baking powder, cinnamon, salt and butter to a food processor. Pulse the flour and butter mixture until it resembles coarse corn meal. Transfer the mix to a large bowl.
  4. Mix in the candied ginger to the flour mixture.
  5. Add the apple mixture and its liquid, the heavy cream, egg, and vanilla extract to the dry scone mixture. Mix the dough by hand until it just comes together. You do not want to over mix.
  6. Generously flour a cutting surface. Take all the dough and form a large dough ball. Flatten the dough to a one inch disk on top of the prepared surface. Cut the disk into 8 equal triangles.
  7. Transfer the scones to a baking sheet covered with parchment paper or silicon mat.
  8. Bake the scones for 15 minutes.
  9. While the scones are baking, mix the confectioner’s sugar, milk, allspice, and cinnamon in a microwave safe bowl. Heat the glaze in the microwave for 25 seconds. Whisk the mixture until smooth.
  10. Once the scones are done baking, transfer the scones to a cooling rack. Place the cooling rack over a rimmed baking sheet and glaze the tops of the scones using a pastry brush.
  11. Garnish each scone with a few strips of candied ginger and a dusting of confectioner’s sugar.


About these ads


Autumn Carrot Basil Soup

by Alice Currah on September 5, 2014

I’m in day 3 of the kids back at school and it is amazing how much more I can get done when I have hours of time to be creative in silence and just cook the way I want to without someone asking me to do anything for them or take them somewhere. Up until this week, I’ve been working in small pockets of time for the last 13 years. With Eli finally in all-day school (hurray for 1st grade!), no more twenty minutes here, 10 minutes there. My work flow had been crazy chaotic and staying up until 2am most nights to get work done become normal for me – which isn’t normal at all since sleep deprivation and I have never got along at all. [click to continue…]



Summer Tomato Basil Salad

by Alice Currah on September 4, 2014


I love this time of year when the last of the summer tomatoes hang on their vines. Where there were many only a few remain.  Easily picked with very little resistance, these tomatoes are perfectly ripe, beautiful in color, and naturally sweet from long days of being left uninterrupted basking in the warmth of the sun.  The two basil plants living on my deck have had its leaves picked all summer with very few new ones growing. Instead I have long empty stems standing like naked autumn tree branches. These basil plants have done a remarkable job feeding my family through the summer adding depth of spiced flavor in contrast to the many bowls of cut sweet fruit and enriched pasta we’ve enjoyed. [click to continue…]



Peach Almond Tart

by Alice Currah on September 2, 2014

almond-peach-tart-recipe“Mom, come try these peaches! They are so good,” says my 11 year old daughter Mimi, referring to the bite sized samples luring the passersby of a vendor at our local farmers’ market. A small container sectioned in four quadrants contained a variety of stone fruit cut into toothpick ready portions for tasting. Mimi wasted no time in trying each and every one. Of the two varieties of peaches being offered yesterday, I was told by the friendly guy behind the table one was very sweet and one wasn’t as much. The glory of summer can be found in one bite of a perfect ripe peach sweetened by the sun picked at its peak. [click to continue…]



Zucchini Fennel Soup

by Alice Currah on August 26, 2014


I love discovering new dishes and ingredients combined together in ways I have not experienced before, especially when the dish is good and memorable.  Today I’m sharing with you an adapted recipe I learned from Chef Romney Steele of the famous Nepenthe restaurant in Big Sur, Ca. I recently participated in a cooking class with her and was tasked with making this soup.  Although we were given copies of the recipe to take home, I misplaced mine and made this version from memory.  It isn’t exactly the same, but close enough to what I remember it tasting like, which our entire group enjoyed. [click to continue…]