Apple Cream Scones

From: razzintaz

On Apr 3, 2008

These were ok. I was pressed for time so didn't saute the apples, I did shred them on my cheese grater. We also brushed them with whipping cream and put sanding sugar on top. I used 1 cup of spelt flour and 1 1/2 cups all purpose. True scones have eggs in them. These were just glorified biscuits. Sorry, we eat scones a lot and these were just ok.

From: RéeLani

On May 16, 2007

Made as part of Mothers’ Day Brunch. These scones had a traditional (to me) scone texture and were pretty easy to mix up. I used Half ‘n’ Half in place of the whipping cream since we had it on hand. Also I had no coarse sugar and so topped the scones with a cinnamon/sugar mixture. I always score my scones into wedges, but don’t separate them, prior to baking. The flavor was rich, from the butter and cream, but the apple taste wasn’t very pronounced.

From: Roosie

On May 27, 2005

Yum. Very tender and almost flakey with good apple flavor. Sauteeing the apples was a really neat touch- it made them melt much more into the scones, rather than having bits of apple. I made a couple subs and used whole wheat pastry flour and sucanat instead of sugar, which worked well. I was a little worried because the dough seemed kind of dry, but they turned out lovely. Not particularly moist, but more pastry like and tender. We enjoyed them plain, but I think they would be good with some butter and cinnamon-sugar or jam or apple butter even. Easy to make and very tender. Next time I might experiment with adding a little cinnamon, but I think they're wonderful as-is.

From: * Pamela *

On Sep 19, 2005

I made this recipe for Pick a Chef Fall 2005. The only change I made was to use non dairy coffee creamer (french vanilla) instead of cream because I was all out of cream. I baked this in an 8 inch cake ban and cut it into 8 wedges. These froze well and I have added it to my OAMC collection, thanks!