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Breads Recipes Muffins and Scones
Breads Recipes Muffins and Scones
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| Servings: | 8 |
| Author Notes: | This one is good all year long, but better in the fall, cliff-side or no, wherever you can find Granny Smith apples. (I have to amend the preceeding: I don't make apple scones in June - my purveyor tells me that's the month the Grannies have been sitting too long in the warehouse.) |
| Ingredients: |
4 tablespoons (1/4 cup, or 1/2 stick) cold butter 1 1/2 cups all-purpose flour 1/2 cup wheat germ 1/4 cup sugar 1/2 teaspoon cinnamon 1 tablespoon baking powder 1/4 teaspoon baking soda 2 eggs (1 for glazing) 1/2 cup buttermilk 1 Granny Smith apple (peeled and cut into ½-inch cubes, about 1 cup) |
| Instructions: |
Preheat the oven to 350°F. 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. |
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