Growing up, every fall found my family at the local orchard picking apples. Almost without fail we would spend a gorgeous Saturday picking and eating until we couldn’t fit one more apple! It’s a tradition that I’ve carried on with my own family, and we all look forward to trying different varieties and especially enjoying everything that comes out of the oven once we get home.
This week I’m making scones with apples from a friend’s tree. But what is a tart apple without a bit of caramel?! A healthy scoop of caramel chips elevates these scones to something that can easily be dessert as well as breakfast. If you want to get extra fancy, drizzle a bit of caramel sauce over the top before you serve them! These scones are the perfect way to usher in fall, even if our weather this weekend is more akin to summer.
As always, I will be making my house sourdough bread. It ferments for just over 24 hours before going in the oven, making it easier on your gut and bringing out all the good flavors in wheat. I mill some of the flour for my house sourdough, giving you all the nutrition of those whole grains. This is a mild-tasting sourdough; it won’t set your teeth on edge like some kinds and it doesn’t have any preservatives – just flours, water, and salt. That being said, it will keep well on your countertop (not in the fridge!) for up to a week, and will also freeze well.
I will be baking on Thursday and Friday next week, September 28th and 29th, for pickup at my home both days and at Hillsdale College on Thursday. You can order here on the website – baked goods are generally available to order from Friday through Tuesday. I turn the ordering off while I prepare that week’s orders, then load the new products for the next week. If you have something you’d like to order in the meantime, or if you have any questions, please reach out to me!