These Spiced Apple Scones will be a surefire hit at any fall celebration.
1 tablespoon butter
1 apple, chopped
2 cups Chaddsford Spiced Apple Wine
¼ cup granulated sugar
2 cups all-purpose flour
½ cup brown sugar
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 stick butter, cold and diced
½ cup plain Greek yogurt
2 tablespoons milk
Preheat oven to 350 degrees Fahrenheit. Grease two baking sheets.
Heat a sauté pan on medium low heat. Add butter and melt. Add the apples to the pan and cook for about 5 minutes or until soft. Once cooked, allow to cool.
Pour the wine into a medium sized pot and bring to a simmer. Reduce the wine by half. Once reduced, remove a ½ cup of wine and cool. Add the ¼ cup of granulated sugar to the remaining wine, return the pot to the heat, and warm just until the sugar melts. Hold the wine syrup until ready to serve.
In a large bowl, mix together the flour, brown sugar, baking powder, baking soda and salt. Add the butter to the flour. Using your hands, press the butter into the flour, breaking it up as you go until the butter is the size of peas.
Make a well in the center of the butter and flour mixture. Add the yogurt, egg and the ½ cup of wine reserved earlier. Mix the wet ingredients into the dry ingredients until everything is just combined.
Turn the dough out onto a floured service and roll into a quarter inch thick square. Using a knife, cut the dough into three strips and then into about 12 triangles. Place the scones onto a baking sheet and brush the top with milk. Place the scones into the oven and bake for about 20 minutes or until lightly golden brown.
When ready to serve the scones, drizzle the top with the reserved wine syrup.