Apple Scones Recipe
Apple Scones are good all year long, but better in the fall, cliff-side or no, wherever you can find Granny Smith apples. My best recipes.
Summary
Preparation Time16 MinCooking Time20 Min
Ready In36 MinDifficulty LevelVery Easy
Health IndexHealthy++Servings2
Ingredients
| Cold butter | 4 Tablespoon | |
| All purpose flour | 1 1/2 Cup (16 tbs) | |
| Wheat germ | 1/2 Cup (16 tbs) | |
| Sugar | 1/4 Cup (16 tbs) | |
| Cinnamon | 1/2 Teaspoon | |
| Baking powder | 1 Tablespoon | |
| Baking soda | 1/4 Teaspoon | |
| Eggs | 2 | |
| Buttermilk | 1/2 Cup (16 tbs) | |
| 1 Granny Smith apple (peeled and cut into ½-inch cubes, about 1 cup) | ||
| Preheat the oven to 350 degrees. | ||
Directions
Cut the butter into small (1/4-inch) chunks, rewrap it in the paper, and return it to the refrigerator.
Combine the dry ingredients. Beat 1 egg and combine it with the buttermilk. Thread the butter though the dry ingredients with thumb and fingers, getting it to a gravelly texture.
Comb the buttermilk-egg mixture into the butter-flour "gravel" then add the apple cubes, blending through the batter just enough to be able to make two equal sized balls.
Flatten the balls to 2 disks 5 to 6 inches in diameter. Now "pizza-slice' each disk into four sections. Put the scones on an ungreased cookie sheet. Beat the second egg and brush it on the scones as a glaze.
Bake for 20 minutes, until golden brown.
Combine the dry ingredients. Beat 1 egg and combine it with the buttermilk. Thread the butter though the dry ingredients with thumb and fingers, getting it to a gravelly texture.
Comb the buttermilk-egg mixture into the butter-flour "gravel" then add the apple cubes, blending through the batter just enough to be able to make two equal sized balls.
Flatten the balls to 2 disks 5 to 6 inches in diameter. Now "pizza-slice' each disk into four sections. Put the scones on an ungreased cookie sheet. Beat the second egg and brush it on the scones as a glaze.
Bake for 20 minutes, until golden brown.
Comments
Comments: 2 |
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Chefmdg says :
I like the addition of wheat germ in this one, making it a little more healthy. Helps compensate for the butter.
Posted on: 18 November 2007 - 7:26am
Chef
