My husband told me this weekend one of his favorite breakfast dishes that I bake our my scones. This past Sunday I took his advise and I decided to try an apple chip scone for our brunch.

Yields 15 -16 small scones

Ingredients:
200 g AP flour
80 g Whole Wheat Flour
3/4 cup of dehydrated cinnamon apple rings, chopped
80 g butter unsalted (cold and cut)
1 tsp Chinese 5 spice
2 tsp baking powder
1/2 tsp baking sofa
175 ml buttermilk
1/2 tsp kosher salt
1/8 cup packed brown sugar
1/4 to 1/3 cup cinnamon chips
Cinnamon and sugar to dust (optional)

Directions:

Preheat oven to 425 degrees

1. In a medium bowl mix both flours, Chinese five spice, salt, baking soda, & baking powder.

2. Cut butter into the flour. You can use a pastry cutter or my personal favorite my fingers to breakup the butter into the dry ingredient mixture to the consistency of large wet sand granules .

3. Add chopped apples and mix. If you rather have the cinnamon chips inside mix at the same time as the apple chips. In fact I might do that next time.

4. Pour in buttermilk, use a spatula to incorporate the wet and dry ingredients together. Please be careful not to over mix the batter.

5. Divide the dough evenly into the cooking sprayed scone pan. Sprinkle with cinnamon and sugar. If you choose to add the cinnamon chips now, place the cinnamon chips on the tops of the scones. (Mine turned out slightly darker on top so I think next time I’ll incorporate the chips in the batter as mentioned above).

6. Bake for 12 minutes or until lightly brown and tooth pick comes out clean.

7. Remove from pan after allowing to cool in pan for 3-5 minutes and place on wire rack. Enjoy with a good cup of tea!