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  • Lucia Borzillo

Again, Saturday Baking

It has to say something when the one activity that relaxes me after a week at work can not be accomplished.

So, once more, we delved into Saturday baking. Today, the kitchen was abuzz with activity, which seemed fitting for the rainy weather. On the to do list we had Bolognese Sauce, Baked Macaroni, Butternut Squash Soup, Chicken Cutlets, and Homemade Pappadelle Pasta.

But I still needed to bake.

I started an 18-hour bread on Friday morning that I was planing on baking this morning. But I was hoping to at least get some scones baked last night.

I needed a scone recipe. I have a few apples sitting here so that was the starting point.

I found this recipe on The only change I made was to use buttermilk in place of regular milk.

Ingredients- 2 cups all-purpose flour ¼ cup white sugar 2 teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt ¼ cup butter, chilled 1 apple - peeled, cored and shredded ½ cup buttermilk 2 tablespoons milk 2 tablespoons white sugar ½ teaspoon ground cinnamon

Method- Measure flour, sugar, baking powder, soda, and salt into a large bowl. Cut in butter or margarine until crumbly. Add shredded apple and milk. Stir to form a soft dough. Turn dough out onto a lightly floured surface. Knead gently 8 to 10 times. Pat into 8-inch circle. Cut into 8 pie-shaped wedges. Place on a baking sheet either greased, or lined with parchment paper. Brush tops with milk, and sprinkle with sugar and cinnamon. Bake at 425 degrees F (220 degrees C) for 15 minutes, or until browned and risen.

Serve warm with butter.

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