Cooking Up a Hooley: A "Little" Taste of Fall - News and Events - iIrish

Cooking Up a Hooley: A “Little” Taste of Fall

Cooking Up a Hooley in The Kitchen: A “Little” Taste of Fall
By Katie Gagne

The tastes and smells this time of year are undeniably the best. Cozy and comforting, these bite size treats capture the spice and warmth of autumn. Paired with a variety toppings and sauces, these little desserts make the perfect take-along to any gathering or binge-worthy snack to enjoy at home.

Cinnamon Apple Bite-Size Scones with Caramel 
Adapted from A Years of Teas at the Elmwood Inn

2 cups AP Flour

2 teaspoons Baking Powder

½ teaspoon Salt

¼ teaspoon Baking Soda

2 teaspoons Cinnamon

6 tablespoons of very cold Unsalted Butter

½ cup Buttermilk

1 large Egg

½ cup peeled, chopped Gala or Granny Smith Apples

1 tablespoon cream

1 tablespoon white granulated sugar

  1. Sift all dry ingredients together in large mixing bowl
  2. Cut butter in to small diced pieces and cut into the dry mixture until coarse crumbs form
  3. Whisk egg and buttermilk together
  4. Add to dry mixture and mix by hand with spoon until soft dough forms.
  5. Add in the chopped apples
  6. Turn out onto floured board and shape into small mounds approx. ¾ – 1 inch in diameter
  7. Place on Silpat or parchment covered baking sheet
  8. Brush with cream and sprinkle with sugar
  9. Bake at 400* for 10-15 minutes until golden brown
  10. Cool/Optional: Mix 1 cup of powdered sugar and water until smooth drizzle forms and drizzle over the scones. Let set until dry and serve.

This recipe makes approximately 18-24 mini scones. This recipe doubles very easily to make a larger quantity. 
These scones are delicious by themselves or with some Irish Butter.

For a great seasonal twist, you can serve with a side of warm caramel sauce to dip the scones in. Create a drizzle for the scones by combining 3 tablespoons of caramel sauce with ½ cup of Powdered Sugar.
My favorite way to serve these scones is with easy Homemade Caramel Butter.

Homemade Caramel Butter

1 stick softened Unsalted Butter

¼ cup Brown Sugar

1 cup Powdered Sugar

1 teaspoon Kosher Salt

2 teaspoons Cinnamon

3 tablespoons Caramel Sauce

Combine all ingredients together by hand with a large spoon or with a hand mixer.
The caramel butter will be soft – almost like a frosting consistency.
Spread on warm or room-temperature mini scones.
 
*
Katie Gagne teaches English at Trinity High School in Garfield Heights. She is also the owner of her in-home bakery Sassy’s Sweets and Oh So Much More. You can contact her at (440) 773-4459 or at mkbluebows@aol.com, or find her on Facebook at @sassyssweetsandmore.

Facebooktwitterredditpinterestlinkedinmail