Wakefield Inn

We are coming upon my favorite time of the year.  The weather gets cooler, the trees start to prepare for their magnificent show and apples are ripe for the picking.  We are so fortunate to be surrounded by apple orchards that have pick-your-own for those who want the full experience.  McKenzie’s Farm in Milton, NH has many varietes of apples, one of which is Honey Crisp, so juicy and sweet.  Great for eating, baking and just about anything one could think of.  Jock is very knowledgable on his apples and will even take you on a hay ride down to the lower orchard.  What fun for the kids!!!!  I could not think of a better way to get kids to eat more fruits than taking them apple picking.  Then, once home, make a batch of apple sauce together or maybe a pie!!

Butternut Farm in Farmington is just a little further down the road, and along with apples they have peaches galore.  They have wagons to pull small children and fruit around as you go about the beautiful lanes of fruit trees picking these fall treasures.  Pick up some apple salsa or cider, all made from their apples.

Have you caught the farming bug?  Head on over to the New Hampshire Farm Museum just down the road from McKenzie’s and take a tour of the grounds and the house.  Well worth a stop, and their gift shop is filled with NH Made products to take back as a momento of your trip. 

Here is any easy scone recipe to use some of those fresh picked apples:

Wakefield Inn Apple-Oat Scones

2 cups all-purpose flour (or 1 cup each AP and Whole Wheat), 

1/4 cup sugar

1/4 cup rolled oats (quick cooking are o.k.)

1 Tablespoon Baking Powder

1/2 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon ground cloves

1 whole apple, peeled, cored and diced

1 egg

1 cup heavy cream

Preheat oven to 400 degrees. Mix dry ingredients together and then toss in apples to coat.  If you wish you can also mix in some walnuts or pecans for added interest.  Whip together egg and cream, then add to dry mixture and fold together in as little strokes as possible.  5 to 6 is optimum. Turn out onto floured surface and form into two rounds about 6″ in diameter.  Cut each round into 4 or 6 pieces (your choice) and place on a baking stone or baking sheet lined with parchment.  Bake for 12-15 minutes. 

For a quick glaze mix together maple syrup and powdered sugar to a thick consistency and drizzle over warm scones, let set until dry to touch.  ENJOY!