 |
Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
|
Use a firm eating apple for this recipe. Braeburn, Gala, Granny Smith and Haralson are all good choices. Soft or excessively juicy apples will add too much moisture. Ingredients:
2 cups flour |
1/3 cup sugar |
1/2 teaspoon salt |
3 teaspoons baking powder |
6 tablespoons butter, cut into pieces |
1/2 cup finely chopped peeled apple |
1/4 cup finely chopped crystallized ginger |
1 egg |
1/2 cup whipping cream |
1/2 teaspoon grated lemon, rind of |
3/4 cup powdered sugar |
2 tablespoons fresh lemon juice |
Directions:
1. Heat oven to 400 degrees.
2. Spray cooking sheet with nonstick cooking spray.
3. Combine flour, sugar, baking powder and salt in a medium bowl; mix well.
4. Cut in butter with a pasty blender or a fork until mixture resembles coarse crumbs.
5. Stir in apple and ginger.
6. Beat eggs in a small bowl.
7. Stir in cream and lemon peel.
8. Add to dry ingredients; stir just until moistened.
9. Gently knead dough 5 or 6 times on a lightly floured surface.
10. Place dough on the prepared cookie sheet pressing into an 8 inch round about 1 inch thick.
11. Cut into 8 wedges seperating slightly.
12. Bake for 15 to 20 minutes or until light golden brown and center is set.
13. Glaze: Combine powdered sugar and lemon juice; blend well.
14. Drizzle warm scones with glaze.
15. Serve warm.
|
|