By Jodi Thomas
Jesse Keaton in Picnic in Someday Valley loved going to the bakery to buy scones from Adalee who fascinates him. This recipe comes from Mallory Barnes for her upcoming blog in Book Club Bites!
- 2 cups flour
- 1/3 cup granulated sugar
- ½ tsp salt
- 1 tbsp baking powder
- ½ tsp cinnamon
- ½ cup unsalted butter, frozen and grated
- ½ cup heavy cream (plus more for brushing the tops)
- 1 large egg
- 1 tsp vanilla extract
- 1 ¼ cup Granny Smith apples, peeled and diced
- ¼ cup cinnamon chips (found next to chocolate chips)
- 1 cup confectioners’ sugar
- 2 tbsp heavy cream
- ¼ tsp vanilla extract
- Whisk together the flour, sugar, salt, baking powder, and cinnamon in a large bowl. Set aside.
- Using a box grater, grate the frozen stick of butter. Note: Freezing the butter for 30 minutes to 1 hour will be sufficient. The butter just needs to harden so you can grate it without it quickly melting.
- Once grated, add the butter to the flour mix. Using a pastry cutter, gently cut the butter into the flour until a rough crumb mix is achieved. The butter should appear to be about pea size in the mix. Make sure you work quickly. The goal is to keep the butter cold until it reaches the oven where it will do its magic and create flaky scones.
- Quickly whisk together the wet ingredients in a separate bowl – heavy cream, egg, and vanilla extract.
- Pour the wet ingredients into the flour and butter mix along with the diced apples and cinnamon chips. Mix together until everything is moistened and forming into a crumbly dough, but try not to overwork the dough. The goal is to keep the butter cold and in small pea-sized bits for the best scones.
- Turn the dough out onto a floured surface and form into an 8-inch disc (about an inch high).
- Using a pastry cutter or sharp knife, cut into 8 slices (much like you cut a pizza).
- Separate the slices and place on a parchment lined baking sheet.
- Place the baking sheet in the freezer for 10-15 minutes so that the butter firms up once again. This will prevent your scones from spreading outward when baking.
- Meanwhile, preheat your oven to 400°F.
- Once the scones have set, remove from the freezer and brush the tops with heavy cream. Bake them for 18-25 minutes until golden brown on the tops.
- For the icing, whisk together the confectioners’ sugar, heavy cream, and vanilla extract in a small bowl. Drizzle over cooled scones and serve immediately.
New York Times bestselling author Jodi Thomas continues her charming and heartwarming series set in Honey Creek, Texas, a little town nestled in the rolling hills bordering the Brazos River, where friendship and love are always close at hand, ties run deep, and lives intersect in unexpected ways…Filled with Jodi’s characteristic warmth, endearing characters, and authentic Texan flair, this story about a quiet cowboy and the local outcast adds layers of complexity and pathos to the continuing saga of this little town.
Marcie Latimer longs to run away from Someday Valley–especially since her ex-boyfriend spun a web of lies that almost led to tragedy in neighboring Honey Creek. Little wonder so many locals have turned their backs on her. But not Brand Rodgers. The quiet cowboy comes to listen every time she sings at Bandit’s Bar, offering a glimpse of safety and calm that Marcie’s rarely known.
After Texas Ranger Colby McBride saved Honey Creek’s mayor, Piper Mackenzie, from a fire, she claimed him with a kiss. That was five months ago, and Colby still isn’t sure where they’re headed. Piper loves her town–but does she love Colby? And is he even ready for what comes next?
Pecos Smith, Honey Creek’s emergency dispatcher, is grateful to have a new bride he adores and a baby on the way–even if one vital piece of the puzzle is missing. But as trouble comes stalking through the valley, lives will cross surprising paths. And Marcie, who’s always felt that a forever love was out of reach, might discover that Someday is the perfect place to find it…