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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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These scones are great in the morning with coffee or as an afternoon pick-me-up. My two-year-old daughter helps me make them. -Sarah Green, Ilwaco, WA Ingredients:
1 cup plus 2 tablespoons all-purpose flour (about 5 ounces) |
1 cup whole wheat flour (about 4 3/4 ounces) |
1/4 cup sugar |
2 teaspoons baking powder |
1 teaspoon ground cinnamon |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
dash of ground nutmeg |
1/4 cup chilled butter, cut into small pieces |
1 cup shredded peeled granny smith apple (about 1/2 pound) |
1/2 cup 1% low-fat milk |
1 teaspoon vanilla extract |
cooking spray |
2 tablespoons 1% low-fat milk |
2 teaspoons sugar |
Directions:
1. Preheat oven to 425°.
2. Lightly spoon flours into dry measuring cups and tablespoons; level with a knife. Combine flours, 1/4 cup sugar, and next 5 ingredients (through nutmeg) in a large bowl; stir with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add apple, 1/2 cup milk, and vanilla extract, stirring just until moist (dough will be sticky).
3. Turn dough out onto a lightly floured surface, and knead lightly 4 times with floured hands. Divide dough in half; pat each portion into a 6-inch circle on a baking sheet coated with cooking spray. Cut each circle into 5 wedges, cutting into but not through, dough. Brush tops of wedges with 2 tablespoons milk, and sprinkle evenly with 2 teaspoons sugar. Bake at 425° for 15 minutes or until golden. Serve warm.
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