Apple Pie Scones

It's fall break for us! Scott and I are off on a second honeymoon and I could not be more excited. But before we go, we're doing our best to use up the food we have in the house. I had about a cup of yogurt left and a rather sad looking apple. As luck would have it, I saw a recipe for apple scones from Runner's World. Even if we don't finish them before our trip, we can just pack them in a bag and have a snack for the plane.

Notes: Scones that you buy at the store or the coffee shop are hit-or-miss if you ask me. Most of them are really dry and crumbly or dense. These are light and fluffy and fresh. The key to fluffy scones is to not overwork the dough. Don't mix it too much before you transfer it to the cake pan.

Speaking of the cake pan, this is a great trick! I usually cut my scones like biscuits and make them round, but this recipe gives you the triangle shape.

The dough it really sticky, so when you pat it into the cake pan, run your hands under some lukewarm water first.

We're charging the camera battery for the trip, so I don't have a photo for you. Trust me--they are beautiful!

Ingredients (adapted from this recipe):
2 1/2 cups all purpose flour
1 1/2 tablespoons baking powder
3/4 teaspoon baking soda
1 tablespoon pumpkin pie spice
1/2 cup sugar
6 tablespoons cold butter
1 cup plain yogurt
1 tablespoon vanilla
1 apple

Directions: Heat oven to 350. Butter a 9-inch round cake pan.

Peel and dice the apple. In a large bowl, whisk together flour, sugar, pumpkin pie spice, baking soda, and baking powder.

Dice the butter and cut it into the flour mixture using either a pastry blender or your fingers. The butter should end up the size of small peas.

Add the yogurt and vanilla to the butter-flour mixture. Stir with your hands until just combined into a soft dough ball.

Move the dough into the cake pan and gently pat it evenly into the pan. Bake for 35-40 minutes until golden brown. Cut into triangles (yields 8 triangles).

Serve and enjoy the flavors of fall!