Apple Butter Scones

I will add step by step photos later.  The most important ingredient of the recipe is the apple butter. Use the best, it will make you happy  I had home made butter that I used.... it was awesome.  These scones were baked on a Cast Iron Grill pan.  Recipe was adapted from the Betty Crocker Apple Butter Scone Recipe.  Also, scones are a sweet biscuit and should be served warm with butter, jelly or in this case MORE apple butter.

Ingredients

2 1/4 cups Gold Medal™ all-purpose flour
3 teaspoons baking powder

1/4 teaspoon baking soda
1 tablespoon packed brown sugar
1/4 cup butter or margarine, melted
2 eggs, beaten
1/2 cup whipping cream

1/2 teaspoon vanilla
1/4 cup apple butter
1 teaspoon butter or margarine, melted
2 teaspoons prepared cinnamon-sugar

Directions

1 Heat oven to 425°F. In large bowl, mix flour, baking powder, baking soda and brown sugar. Stir in 1/4 cup butter, the eggs, whipping cream, vanilla  and apple butter until soft dough forms.

2 On lightly floured surface, pat dough into 8-inch round, about 3/4 inch thick. Brush with 1 teaspoon butter; sprinkle with cinnamon-sugar. Cut into 8 wedges. On un greased cookie sheet, place wedges 1 inch apart.

3 Bake 10 to 15 minutes or until golden brown. Remove from cookie sheet to cooling rack.

Top with an Apple Butter - Powder Sugar glaze if you don't like the cinnamon sugar sprinkle or you could use both.

Fudgesicle Bars

We love Fudge Bars!  It is getting really difficult to find a GOOD premade bar in the frozen food section..  This recipe fixes that problem, a homemade pudding pop, thick rich and creamy. .  A creation from Brown Eyed Baker.   

yield: 8 fudge pops
prep time: 30 minutes
total time: 30 minutes
INGREDIENTS:
¼ cup semisweet chocolate chips
2/3 cups granulated sugar
2 tablespoons cornstarch
3 tablespoons natural unsweetened cocoa powder
2½ cups whole milk
1 teaspoon vanilla extract
1 tablespoon unsalted butter
8 wooden Popsicle sticks
DIRECTIONS:
1. Melt the chocolate chips in the microwave on 50% power in 30-second increments, stirring after each, until melted and smooth.

2. Combine the melted chocolate, sugar, cornstarch, cocoa powder, and milk in a medium saucepan over medium heat and cook, stirring frequently, until the mixture thickens, about 10 minutes. Remove from heat, add the vanilla and butter, and stir until well combined.

3. Let the mixture cool slightly (it should still be warm but not hot to the touch), and then pour into 8 popsicle molds. Freeze for 30 minutes, and then insert sticks. Freeze completely before serving.

Note: I used the Progressive International Freezer Pop Maker.

(Recipe adapted from On a Stick! by Matt Armendariz)