A few weeks ago, I was chatting it up with my friend Jane—that’s Jane Zappia the proprietor of Pop’s Pies—as we were on our way to see one of our favorite farmers, Bruce Haas, the owner of Daydream Farm in Greenville, IL. We were almost giddy because Bruce’s amazing green apples had come in, and it was a bumper crop. Bruce brought his entire haul to the Land of Goshen Community Market—the Fujis, the Delicious, the Gala….oh, the mouthwatering recipes Jane and I were contemplating.

For Jane, of course, the word was PIE. She was planning to put up her favorite roasted apple filling, which is a top seller on her website and at the market during the summer. And believe it or not, she was willing to share the roasted apple technique with me! It pays to have talented and generous friends. I have incorporated those rich and caramelized apples into the scones we are exploring in this post.

Scones are so versatile—good for breakfast, lunch, dinner and dessert depending on how they are made. They can be rich and sweet or super savory. I make a lot of scones because they are quick, easy to master and the basic scone recipe is a wonderful blank canvass for a million different creations. There are only a couple rules: a wet dough (mixed with a bit of bravery) is essential, and a high-fat content is strongly recommended; I have never met a low-fat scone I could tolerate. If you want low fat, have a cracker.

Only one last thing about those apples: Jane’s recipe is adjustable for taste, so you are getting my version. You’ll have to buy her pies to get her version. (I’m sure that won’t be hard.) But since scones, like pastry crust, depend on cold ingredients, I really recommend roasting your apples a day or two before you make your scones and chill them in the fridge until you need them. You’ll only need a heaping half-cup of chopped roasted apples for this recipe, but I say make a casserole dish full—amazing on ice cream, super on pancakes, and yummy just by themselves. You’ll think of something.


We served these scones for breakfast. Don thinks there is no better way to eat them but with a side of deer bacon–a gift from Jane’s daughter Laura, huntress extraordinaire! But they’d make a lovely addition to your dessert table, too. Especially good served warm, they are just the thing for curling up by the fire and sipping cider…with maybe just a little shot of smooth bourbon? What’s in your scone? And your cider?