How To make Apple 'N' Honey Scones
-MARY WILSON BWVB02B 2 c All purpose flour
2/3 c Wheat germ
2 ts Baking powder
1 ts Ground cinnamon
1/4 ts Ground nutmeg
1/4 ts Baking soda
1/4 ts Salt; optional
1/3 c Margarine; chilled
1 1/4 c Apples; finely chopped
(1 large apple) 1/2 c Skim milk
1/4 c Honey
TOPPING:
1 tb Wheat germ
1 tb Sugar
1/4 ts Ground cinnamon
Heat oven 400 degrees. Lightly spray large cookie sheet with nonstick cooking spray or grease lightly. Handle the dough gently. Over mixing scones can make them tough. Combine flour, wheat germ, baking powder, spices, baking soda and salt (if using). Cut in margarine until mixture resembles coarse crumbs. Add combined apple, milk and honey, mixing just until dry ingredients are moistened. Turn dough out onto lightly floured surface; knead gently 5 to 6 times. Pat dough into 9-inch circle. Mix together topping ingredients. Sprinkle over dough. Cut dough into 10 wedges. Place 1/2-inch apart on prepared cookie sheet. Bake 16 to 18 minutes or until light golden brown. Per serving: 220 calories; 6 g pro, 34 g carb, 7 g fat, 0 mg chol, 210 mg sod. The fruit-filled scones earned top honors in the Kretschmer Wheat Germ "Healthy Made Easy and Delicious" recipe contest. Prize winning recipe ($5,000) by Patricia Schroedl of Jefferson, Wisconsin. Printed in the San Diego Union-Tribune, April 13, l994. -----
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Apple Scone Cake Recipe Demonstration - Joyofbaking.com
Recipe here:
Stephanie Jaworski of Joyofbaking.com demonstrates how to make an Apple Scone Cake. A Scone dough can be used to make a very delicious Apple Scone Cake. This cake has two layers of buttery scone dough and in between is crunchy pecans and chunks of apple all covered in a cinnamon sugar. While it may be called a 'cake'; everything about it makes you think it's a pie. That is, it looks like a pie, has a top and bottom crust like a pie, has a filling like a pie, and is baked in a pie pan.
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Apple Scones with Vanilla Chai Glaze
You know when Fall rolls around and you get that urge to go to the apple orchard but wonder what you're going to do with all of them? You're going to make this recipe! Not only is it a great excuse to get out there and go apple picking but this is quite possibly one of the most moist, delicious, flavorful Fall scones you could eat. Perfect for freezing so you can thaw the night before and microwave for a few seconds the next morning for breakfast on the run!
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Flour
Pumpkin Pie Spice
Dark Brown Sugar
Cinnamon
Powdered Sugar
Ground Cardamom
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Autumn Apple and Date Scones
Recipe::
British Autumn Apple and Date Scones are perfect for fall/autumn to enjoy for breakfast or afternoon tea. Made with warming spices like cinnamon and nutmeg along with sweet honeycrisp apples and soft, sweet medjool dates. Remember, when you enjoy an English scone, don’t forget the jam and clotted cream.
5 tips for perfect scones
Try your hand and making your own scones! Check out my base scone recipe on my website:
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Fresh Apple Cinnamon Chip Scones
These scones are sooo moist and the salted caramel glaze is amazing.
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????2/3 cup powdered sugar:
????1 Tbsp. caramel sauce:
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Apple & Cinnamon Scones
Apple & Cinnamon Scones
Prep Time: 10 mins.
Cook Time: 20 mins.
Total Time: 30 mins.
Serves: 8 people.
INGREDIENTS:
¼ cup (2oz/50g) cold butter, plus 1 tablespoon.
1 large Granny Smith apple, peeled and diced.
½ teaspoon of cinnamon.
2 cups (8oz/250g) self-raising flour.
3 tbsp (50g/2oz) Butter
¼ teaspoon salt.
⅛ cup (1oz/25g) sugar.
½ cup (4fl.oz/125ml) buttermilk.
1 tablespoon milk.
1 tablespoon demerara sugar.
METHOD:
1. Preheat oven to 220°C/428°F/Gas Mark 7.
2. Melt one tablespoon of butter in a pan.
3. Add the chopped apple and cook for 5 minutes.
4. Sprinkle over the cinnamon and cook for a further 2 minutes.
5. Set aside and cool.
6. In a medium size bowl, add the flour and salt.
7. Rub in the butter until the mixture resembles breadcrumbs.
8. Mix in the sugar, apple and buttermilk.
9. Stir until the mixture comes together.
10. Put onto a lightly floured surface and knead until the mixture forms a ball.
11. Put on a baking sheet, using a sharp knife lightly score the top of the cake into 8 wedges.
12. Brush with milk and sprinkle demerara sugar over the top.
13. Bake for 20-25 minutes until risen and golden.
14. Cool on a wire rack for 15 minutes.
15. Pull apart the wedges before serving.
16. You can store this scone in an airtight container at room temperature for up to 3 days, or freeze for up to three months.
17. Mmm Scrummy!