10-11-2026 4:03am

Philosophizing About Food With Francine: Apple Cinnamon Scones!

Lesley Misko Editor

by Francine Black

Apple cinnamon scones!

Crispy-crumbly tops and edges, bits of tart juicy honeycrisp apples, buttery soft centers and warm brown sugary spice make for a delightful midmorning treat.

I fell in love with scones decades ago as we traipsed through England, Wales, and Scotland with no particular destination in mind. The early spring weather that year was cold and wet and as it happened, every hamlet and town had a wonderful tea shoppe with warmly lit windows beckoning us to come in to warm ourselves.

Meals were only served during appointed hours, but a pot of tea and a plate of small round currant scones served with clotted cream and strawberry jam were always at the ready. How nice that was and how nice it is now to recreate them so easily at home.

These days we add a variety of spices and fruits to our scones, apples and cinnamon only being one option. We love lemon/blueberry, cranberry/orange, sour cherry/chocolate chip and I suspect soon we’ll be adding pumpkin spice to the collection.

I hope you try these some chilly afternoon with a lovely cup of Earl Grey tea.

Not Francine's recipe, but you may with to try this one from the folks at King Arthur Flour.

Also, Clotted Cream is available from Wegman's and Whole Foods grocery stores.

High in the mountains above Bally, where the dense groves of treetops seem to touch the sky, is Francine Black, Boyertown’s own version of chef Julia Child. Her daily activities reflect the things she most values: family and friends, music, and lovingly prepared food.