Apple-Ginger Scones

From: Chef #738454

On Nov 7, 2009

These were delicious! I didn't realize the lemon zest was for the glaze...so that went into the scone, still delicious. I used about 1/4 of a large fuji apple, diced into pieces the size of small pebbles. I chose not to glaze them, instead I painted them with egg white and sprinkled a little sugar on top. A wonderful fall morning treat!

From: PaNik

On Sep 27, 2007

Even though I didn't love the ginger as much as I thought I would at first, I love these scones. I've never had a scone before and I expected them to be dry. These were nice and soft. I have made these again and again. Oh, and I use 1/2 whole wheat flour and the taste and texture is still wonderful.

From: M&Mers

On Feb 1, 2007

Thank you, Karen! These were marvellous...and yes, they do freeze well. I substituted whole wheat flour for half the white, brown sugar for the white and 10% cream for the 35%. I used my pizza wheel to cut the dough into triangles and baked it for 24 minutes...golden brown! Next time I make them, I will probably add a bit more ginger (the 1/4c was equal to about 4 slices of crystallized ginger, I'll add 6 next time). Also, if you use parchment paper instead of cooking spray, you'll have no problem removing the scones from the pan. I thought about omitting the lemon glaze but I'm glad I didn't...nice touch. Thank's Karen for starting me on a love affair with scones! M&Mers Sorry Karen! I forgot to hit the 5 star button and editing doesn't allow me to do it! Definitely 5! M&Mers

From: sadielady

On Aug 29, 2003

I love scones and have tried a number of recipes, but these are the best so far. They have a wonderful crust that's rich and buttery, and the inside is tender and moist. I used Granny Smith apples and didn't change anything about the recipe. I stuck an apple slice in the top of each triangle before baking, and drizzled the cooled scones with a thin icing made from confectioners sugar and a bit of milk. They are absolutely "to die for".