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.
- 1 Granny Smith apple, peeled, cored, and shredded
- 2 tablespoons sugar
- 1 ¾ teaspoon cinnamon
- 2 cups all-purpose flour
- ¼ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 4 tablespoons cold unsalted butter, cut into cubes
- 5 tablespoons candied ginger strips
- ⅔ cup heavy cream
- 1 egg slightly beaten
- 1 teaspoon vanilla extract
- 1 cup sifted confectioners' sugar plus 1 tablespoon for dusting
- 2 tablespoons milk
- ¼ teaspoon allspice
- Preheat the oven to 400 degrees F.
- In a small bowl, mix the shredded apple, sugar, and 1 teaspoon cinnamon together. Set aside.
- Add the flour, sugar, baking powder, ½ teaspoon 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.
- Mix in 3 tablespoons candied ginger (minced) to the flour mixture.
- Add the apple mixture and its liquid, 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.
- 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.
- Transfer the scones to a baking sheet covered with parchment paper or silicon mat.
- Bake the scones for 15 minutes.
- While the scones are baking, mix the confectioners' sugar, milk, allspice, and ¼ teaspoon cinnamon in a microwave-safe bowl. Heat the glaze in the microwave for 25 seconds. Whisk the mixture until smooth.
- 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.
- Garnish each scone with a few strips of the remaining candied ginger and a dusting of confectioners' sugar.