A few Fridays ago, I went grocery shopping after work with Doodlebug.  I don’t typically grocery shop on Friday evenings, but it just so happened that was how our schedule worked out for the week.  We were pressed for time, and I knew we would get home late, with little no time to prepare a home-cooked meal.

So, in desperation, I grabbed a pasta meal from the frozen section and popped it in the oven while I put away the groceries.  It was ready by the time I was finished, served just in time to my cranky, hungry 4-year old.

My 4-year old, who then said, “Yum yum, did you make this, mama?’

I am not embarrassed to admit that I informed him I did, in fact, “make” the pasta dish. 

I am also taking credit for baking these scones, which required a bit more work than the pasta dish, but also tasted a whole lot better.

Recipe: Apple Scones with Spiced Maple Butter


  • 2 3/4 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 1 cups finely chopped tart apple
  • 2 eggs, lightly beaten
  • 3/4 cup whipping cream
  • 1 egg yolk, lightly beaten
  • 1 tablespoon whipping cream
  • thin slices of unpeeled apple, for topping


  1. In a large bowl, combine the flour, sugar, baking powder, pumpkin pie spice, and salt. Using a pastry blender (or two forks), cut in chilled butter until mixture resembles coarse crumbs. Stir in the chopped apple. Make a well in the center of the mixture.
  2. In a small bowl, combine the two eggs and 3/4 cup whipping cream. Using a fork, stir egg mixture into flour mixture. Dough will be thick. Using a 1/4-cup scoop, drop dough in mounds and place on baking sheet.
  3. Combine egg yolk and 1 tablespoon whipping cream. Brush some of the mixture over the tops of the mounch. Place an apple slice on top of each dough mound, pressing down until about 1 inch thick. Brush with remaining egg yok-cream mixture; sprinkele with coarse sugar.
  4. Bake at 375 for 15 to 17 minutes. Serve warm with maple butter.
  5. For the maple butter, beat 1/2 cup softened butter with 2 tablespoons maple syrup and 1/4 teaspoon pumpkin pie spice with electric mixer until light and fluffy.

recipe from Midwest Living, September/October 2011