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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 scones 72g Recipe makes 12 scones) |
||
| Calories 220 | ||
| Calories from Fat 87 | (39%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.7g | 14% | |
| Saturated Fat 6.0g | 29% | |
| Monounsaturated Fat 2.6g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 28mg | 9% | |
| Sodium 184mg | 7% | |
| Potassium 59mg | 1% | |
| Total Carbohydrate 31.0g | 10% | |
| Dietary Fiber 1.2g | 4% | |
| Sugars 9.9g | ||
| Protein 3.0g | 6% | |
Apple Cream Scones
By: *Z*
Oct 10, 2002
This is an adopted recipe. I will post an intro after I make it!!
12 scones
Ingredients
- 2 1/2 cups all-purpose flour
- 2 cups granny smith apples, chopped
- 1/3 cup sugar
- 6 tablespoons butter
- 1 tablespoon baking powder
- 2 tablespoons coarse sugar
- 1/4 teaspoon salt
- 1/2 cup whipping cream
Directions
1
Preheat oven to 400 degrees.2
Mix flour, 1/3 cup sugar, baking powder and salt.3
Cut in 4 tbsp butter til mixture resembles to coarse crumbs.4
Place 2 tbsp butter in a saucepan and cook apples until tender and liquid is reduced.5
Stir often and let cool, then mix the whipping cream in.6
Add apple mixture into flour mixture and stir until dough clings together.7
On a lightly floured board, knead 6 times.8
On an ungreased baking sheet, pat dough down into an 8 inch circle.9
Bake for 25 minutes or until done.10
Let cool for a little bit then separate.11
Top with coarse sugar.12
Cut into 12 wedges, slightly separating.13
Serve warm.
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- Course > Breads > Quick Breads > Scones
- Main Ingredient > Fruit > Apples
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Number of Servings
Featured Reviews for This Recipe
From: FriendlyChefy
On Nov 11, 2009
Looking for ways to use up an overabundance of apples and this was really enjoyed by my family! I added in some walnut pieces for greater taste and it did the trick!
From: Chef #674484
On Jul 18, 2009
I really liked these for something different for breakfast. I added in some finely chopped walnuts with the apples. I brought some to work to share with my co-workers and everyone gave them thumbs up!
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!
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