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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Crunchy on the outside, yet fluffy on the inside. These are amazing! Ingredients:
4 tablespoon (1/4 cup or 1/2 stick) cold butter |
1-1/2 cups all-purpose flour |
1/2 cup wheat germ |
1/4 cup sugar |
1/2 teaspoon cinnamon |
1 tablespoon baking powder |
1/4 teaspoon baking soda |
2 eggs (1 for glazing) |
1/2 cup buttermilk |
1 granny smith apple (peeled and cut into 1/2-inch cubes, about 1 cup) |
Directions:
1. Preheat the oven to 350°.
2. Cut the butter into small (1/4-inch) chunks, rewrap it in the paper, and return it to the refrigerator.
3. In large bowl mix all dry ingredients, including the sugar.
4. In separate bowl or measuring cup, beat 1 egg and combine with buttermilk.
5. Take butter chunks out of fridge and combine with dry mix a few at a time. Put both hands in the bowl and roll the flour between thumb and fingers, letting contents drop back into bowl each time. Finished batter should have a gravelly texture—shot through with uneven-sized pebbles of butter.
6. Comb the buttermilk-egg mixture into the butter flour gravel using a fork (or fingers), then add the apple cubes, blending though the batter just enough to be able to make two equal-sized balls. (Sooner is better than—don't overwork this dough!)
7. Gently flatten the balls into two disks about 5 to 6 inches in diameter.
8. Pizza-slice each disk into 4 triangular sections.
9. Place the scones on an ungreased cookie sheet.
10. Beat the second egg and brush it on the scones as a glaze.
11. Bake for 20 minutes until golden brown.
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