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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 scones 46g Recipe makes 12 scones) |
||
| Calories 135 | ||
| Calories from Fat 39 | (29%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.4g | 6% | |
| Saturated Fat 2.7g | 13% | |
| Monounsaturated Fat 1.1g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 11mg | 3% | |
| Sodium 242mg | 10% | |
| Potassium 44mg | 1% | |
| Total Carbohydrate 21.4g | 7% | |
| Dietary Fiber 0.7g | 2% | |
| Sugars 4.8g | ||
| Protein 2.5g | 5% | |
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Ingredients
- 2 cups flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup butter, cold
- 1/2 cup apple, shredded (1 medium)
- 1/2 cup milk
- milk, for topping the scones
- sugar
- cinnamon
Directions
1
Preheat oven to 425 degrees.2
Measure flour, sugar, b. powder, soda, and salt into large bowl. Cut in butter until crumbly.3
Add apple and milk. Stir to form soft dough.4
Turn out onto lightly floured board; knead gently 8 to 10 times. Pat into two 6-inch circles. Place on greased baking sheet.5
Brush tops with milk; sprinkle with sugar and cinnamon. Score each top into six pie-shaped wedges.6
Bake for 15 minutes or until browned and risen. Serve with warm butter and marmalade.7
Optional: Add 1/2 cup currants to batter.
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- Course > Breads > Quick Breads > Scones
- Course > Breakfast
- Main Ingredient > Fruit > Apples
- Cuisine > European > Western > English
- Preparation > Time to Make > < 15 mins
- Preparation > Equipment > Oven
- Preparation > Number of Servings
- Dietary > Lighter Fare
Featured Reviews for This Recipe
From: Meghan
On Oct 11, 2009
I followed previous suggestions and used a cup or so of diced apples, added 2t. of pumpkin pie spice and also subbed half heavy cream and half apple cider for the milk. So flavorful and yummy! Perfect fall weather breakfast!
From: Wendy13
On Apr 23, 2003
We had these for Easter brunch. I thought that they were very good. They were actually better after sitting for a day or two. I did add some cinnamon to the dough when preparing due to the fact that I love cinnamon! The only thing that I will change next time is to add a full cup of apples instead of just a half of a cup. There was not quite enough apple taste to suit us. Thanks so much for the recipe.
From: jellie
On Dec 23, 2002
I used half whole wheat flour for these and they turned out so good I didn't need to spread butter or jam on them!
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