Back in the days when I would eat butter with abandon, I tried a new King Arthur recipe from an email, "Fresh Apple Cinnamon Scones." I loved them warm from the oven, but the texture tended to get mushy after they cooled, due to the apple. I began to wonder recently if I could make an oil version using more of these drying out Winesap apples that are too firm for a good pie. On Sunday, I experimented with doing so. I replaced 1 ¼ cup of the AP flour with Irish-style flour. I used just 2 tsp. of baking powder and ¼ tsp. baking soda. I cut the salt by a third. I used 1/3 cup canola oil in place of the butter. I did not have applesauce available, so I replaced it with buttermilk, which I increased to 2/3, as I wanted to make these drop scones. I cut the cinnamon chips to 75 g. (They are so good, but they are little saturated fat bombs.) I omitted the vanilla, as the cinnamon should be sufficient flavor. I used a whole apple instead of a half one. I deleted the topping. I used the popover scoop, which produced ten scones. I baked at 375 F, having learned that oil scones do not need the high temperature of butter scones, for 25 minutes. Next time, I would pull them out after about 23 minutes, as the bottoms were slightly overbrowned. I had a warm one for teatime. I would add ½ tsp. vanilla or else a teaspoon of boiled cider next time if I do not have applesauce. However, they are still tasty.
I am now baking three loaves of my Whole Wheat Oat Bran Bread, as we are almost out of bread. I will stash two in the freezer, as I anticipate a busy couple of weeks.
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