Apple Chili and Oat Scones

This turned out very well. The chili was slightly tart from using green apples and the scones were slightly sweet from the brown sugar (they pair really well with cinnamon butter). I would definitely make these again. Though with the chili, I used chunks of chicken and I felt that is wasn't chili-like enough for my tastes and I would use ground chicken next time - which I changed in the recipe here.

The apple chili was adapted from Kitchen Trial and Error.


Apple Chili

• 2 lbs ground chicken
• 4 tsp chili powder
• 2 tsp ground cumin
• 2 apples, cut into bite size cubes (I used green)
• 1 onion, chopped 
• 4 Tbsp unsalted butter 
• 1/4 cup all-purpose flour 
• 2 cups chicken broth 
• 3/4 cup 2% or whole milk (I used 1% though, so just use what you have available)
• 15 oz can pinto beans, rinsed 
• 15 oz can white beans, rinsed 
• 2 cups shredded sharp cheddar cheese (original used Monterey Jack cheese and I totally didn't realize it)

Coat the bottom of a large sauce pan or Dutch oven with olive oil and place over medium heat. Add the chicken, chili powder, and cumin and cook until the chicken is cooked through, about 5 to 7 minutes. Transfer the chicken to a bowl and set aside.

In the same pot, coat the bottom with olive oil again. Add the apple and onion and cook until soft, about 5 minutes. Add the apple onion mixture to the chicken and set aside.

In the same pot, melt the butter over medium low heat. When melted, whisk in the flour and cook a couple minutes until the flour browns. Add the chicken stock and milk, whisking continuously, and cook until thickened, a few minutes.

Stir the apple chicken mixture and the beans to the stock mixture and bring to a simmer. Stir in the cheese and serve.  

The oat scones were adapted from The Cilantropist.


Oat Scones

• 2 cups white whole wheat flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 cup packed brown sugar
• 1/3 cup rolled oats
• Zest of 1 lemon (about 1 Tbsp)
• 1 1/3 cups heavy cream
• 1 tbsp butter, melted
• 2-inch cookie cutter 
• Extra rolled oats for sprinkling (optional)

In a large bowl, mix together the flour, baking powder, salt, brown sugar, oats, and lemon zest.  Slowly stir in the heavy cream, and mix until the dough just comes together.  It will be sticky and crumbly at the same time, so turn it out onto a well-floured surface, knead it for a minute or so, then pat it into a circle or rectangle that is between 3/4- and 1-inch thick.  

Cut into rounds using a plain or fluted 2-inch round cutter, then transfer the scones to a baking sheet lined with parchment.  (To make it easier, dip the cutter into a small bowl of flour each time before you cut out the scones.  Then shake the cutter slightly to pop out the scone from the cutter - don't push it out.)  Or, if you don't have a cookie cutter, cut the scones into triangles that are about 2 inches long.  

Before baking, brush the tops of the scones with some of the melted butter.  If you like, you can sprinkle the top with some extra oats.  Bake the scones at 400 degrees for 18-20 minutes, checking occasionally, or until the tops are a dark golden brown.  

Once they are finished, remove them from the oven and cool completely.  Serve immediately, or store in an airtight container.