Apple Stuffed Biscuits (Maybe Scones)

My original purpose for this recipe was to make an apple fritter, but oh boy, did we create something else.

But something amazing!

I am not sure if these are more of a scone or more of a biscuit, but I do know that they are delicious and full of apple-ly goodness!

Makes: 12 Biscuit/Scones

Takes About: 1 hour

Difficulty: 1 out 5

Prep:

Line a baking sheet with a piece of parchment paper and preheat the oven to 410 degrees F (210 degrees C).

Ingredients:

Biscuits:

2 large apples or 3 small apples - cut into small cubes.

2 1/2 cups all-purpose flour

1 1/2 tablespoons baking powder

1 1/2 teaspoons cinnamon

2 teaspoons granulated sugar

1 teaspoon salt

115 grams unsalted butter - cubed and frozen

1 cup cold buttermilk (if you don't have buttermilk you can mix 1 cup of milk and 1 tablespoon of lemon juice and set off to the side for 10 minutes)

2-3 tablespoons of milk for brushing over the biscuits

2-3 tablespoons coarse sugar - I used sugar chunks meant for tee

Glaze

1 cup powdered sugar

1/2 teaspoon vanilla extract

3-5 tablespoons milk (depending how think you want the glaze)

If you don't want to add cinnamon, just don't add it.

Instructions:

- Step 1 - Slice the Apples

I kept the skin on my apples for texture, but you are welcome to skin them.

Slice the apples in quarters and then core them.

Cut those quarters into thirds and then cut those thirds into cubes.

- Step 2 - Start the Biscuits - Dry Ingredients

In a large bowl, combine and mix the 2 1/2 cups of flour, the 1 1/2 tablespoons baking powder, 1 teaspoon salt, 1 1/2 teaspoons cinnamon, and 2 teaspoons sugar.

- Step 3 - Add Cold Butter

Add the 115 grams of cubed cold butter to the flour mixture.

Using a fork (or your bladed dough blender if you have one. (That is fun to say, ha!)) and work the butter into the dough.

Resist the urge to use your hands because you want the butter to stay cold.

Using your fork, press the butter into the flour mixture until the flour seems to be covered in butter and your butter is about the size of a pea.

- Step 4 - Add Wet Ingredients

Add the 1 cup of buttermilk to the butter and flour mixture.

Using a spatula, mix the dry and wet ingredients together just until it sticks together - it will look like it won't come together, but just keep going because then it will be very crumbly and that is good.

- Step 5 - Start Shaping

Dump the dough onto a floured counter.

Then press the dough together until it forms a crumbly rectangle.

Definitely does not have to be perfect.

- Step 6 - Folding and Apples

Now that you have a rectangle, fold the top third down and then fold the bottom third up onto the other third (like you are folding a letter).

It will be crumbly, resist the urge to fix it.

If your dough is sticking to the counter, add a little more flour under it.

Press the dough into another rectangle, but this time, before folding it, add a few apples on top and press them in slightly.

Fold the dough into thirds, is is okay if some apples fall out, and then press the dough back into a rectangle.

Add more apples pieces and fold it into thirds again.

Press it out, add more apples, and press it out again.

Do this a total of about 3 or 4 times with the apples.

If you feel no more apples will fit, than don't stuff anymore apples into the dough.

- Step 7 - Cut out the Biscuits

Press the dough out one last time until it is a even rectangle and add your apples on top, pressing them slightly into the dough.

And about 1 inch think.

Using a pastry scraper or knife, mark where your you'll be cutting the biscuits, I did 4 by 3, and then cut the biscuit straight down through the biscuit.

Then place the biscuits on the prepared baking sheet at least 1/2 inch apart.

Cutting the biscuits into squares, you won't be wasting any part of your dough.

-Step 8 - Bush the Tops

Brush the 2-3 tablespoons of milk over top the biscuits until completely covered.

Toss the remaining milk.

You can sprinkle a little sugar sugar on top as well.

- Step 9 - Bake and Cool

Bake the biscuits for about 12-17 minutes in the preheated over until the tops are golden brown and the bottom of the biscuit is also golden brown as well and let them cool completely.

- Step 10 - Glaze!

Prep: Place a cooling rack over a piece of parchment paper or paper towels, so that if the graze drips it does not drip on your counter.

In a small bowl, add 1 cup of powdered sugar, 1/2 teaspoon of vanilla extract, and (at first) 3 tablespoons of milk and mix well until well combined.

If your glaze seems very think, add another tablespoon of milk and mix.

Again, if it seems too think, add another tablespoon of milk and mix.

Do this until you reached the consistency you like.

Once you have reached the correct consistency, did the tops of the scones/biscuits into the glaze and place them onto a cooling rack to dry.

- Step 11 - Enjoy!