this is the story of the apple cranberry scones that almost weren’t. you see, i got it into my head that, since it’s fall and everything (yay!), some baked goods with apple and cinnamon and cranberry were in order. so far, so good.
and actually, i’m just now remembering that these apple cranberry scones actually started as apple and feta scones, in an attempt to replicate scones from a local bakery that i’ve heard are good… but never actually tried (warning sign #1).
anyway, i figured, ‘oh, i’ll just cram some apples and feta into my current favorite scone recipe; i’m sure it will be great. and while i’m at it, i’ll make an apple and cranberry version too, just to see what that’s like.’ not good, that’s what it was like.
the half of the batch that had feta was either bland or way too FETArific, depending on what the bite that you took was comprised of. the last minute ‘why not’ apple cranberry version was much more promising and the flavors were much more balanced and complementary. but not good enough for me to come over here and tell y’all to make them.
next round, i figured if i was steering away from feta, maybe i’d steer away from butter and cream too (warning sign #2). hey, it works in these quick and easy biscuits. buuuut, alas, not when i cram the dough full of apples and cranberries without making any other changes.
well, at least not any other changes initially. when i was mixing the dough and it was clear that all was not well, i figured i’d just jump to an entirely different recipe, midway through (seriously, what is my problem? warning sign #3). who wants to guess how those turned out? the only way that batch will see the light of day is if i decide to do a ‘failed recipes of 2016’ post at the end of the year… woof.
at this point, i decided to pause and regroup. stop torturing apples. take a breath and find a recipe that starts off closer to what i wanted my final product to be like.
enter displaced housewife’s apple cinnamon cherry scones. in addition to a scone archive that includes delicious sounding scones such as gingerbread, maple oat, and pumpkin, most importantly, she has a recipe that already includes apples and dried fruit (dried cherries and dried cranberries are much more interchangeable than, say, dried cranberries and… no dried fruit anywhere in the recipe).
of course i still made changes to the recipe (would be warning sign #5 except that, spoiler alert, this batch actually worked!), but muuuuch more successfully this time. in addition to swapping dried cranberries in for dried cherries, i also tinkered with the spices. well, if you’re willing to be a little silly along with me.
you see, earlier today when i was running, my dutch apple pie recipe popped into my head. specifically, how delicious it is and how… not ready in 5 minutes it is. fast forward to later in the day when i was looking at the spices the original scone recipe called for. and figured that if 3 spices were good, 9 spices were even better! ha. (i get that it’s more work and more spices to buy, if you don’t already have them, BUT, if you were thinking of making dutch apple pie anyway – it does use up 8 of the too many apples you lugged home from the u-pick orchard – then consider making the spice blend for these scones an advance on your future pie making efforts. ooooor you can just stick with the original spices; i listed them too so you can choose your own adventure.)
ok, i think i’ve been doing a lot of talking (by which i mean, telling you how much of an apple ruiner i’ve been recently) so maybe i’ll stop now and just say: these apple cranberry scones are delicious. you should make them. because fall. and yummy.