CREAM CHEESE-FILLED APPLE SCONES
Have a tasty treat in the morning with Cream Cheese-Filled Apple Scones! Graham crackers, cinnamon and pecans make these apple scones so delicious.
Provided by My Food and Family
Categories Dairy
Time 48m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375°F.
- Combine flour, graham crumbs, 3 Tbsp. sugar, baking powder and 1/2 tsp. cinnamon in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add apples, eggs and 2 Tbsp. milk; stir just until blended. (Do not overmix.)
- Mix cream cheese, nuts, remaining milk and 1 Tbsp. of the remaining sugar until blended.
- Divide dough in half; pat each half into 6-inch round on lightly floured surface. Place 1 dough round on baking sheet sprayed with cooking spray; spread with cream cheese mixture to within 1/4 inch of edge. Cover with remaining dough round; press edges together to seal. Mix remaining sugar and cinnamon; sprinkle over dough.
- Bake 25 to 28 min. or until top is golden brown and toothpick inserted into center of top layer of dough comes out clean. Cool on baking sheet 10 min. Transfer to cutting board. Cut into 12 wedges. Serve warm or at room temperature.
Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
CINNAMON APPLE-CREAM CHEESE SCONES
Delight your brunch guests with Cinnamon Apple-Cream Cheese Scones. These apple-cream cheese scones have great cinnamon flavor to start your day.
Provided by My Food and Family
Categories Dairy
Time 33m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400ºF.
- Mix flour, sugar, baking powder and spices in large bowl until blended. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in apples. Beat Neufchatel and egg in small bowl until blended; gradually add milk until blended. Add to flour mixture; stir until blended and mixture forms soft dough.
- Drop dough into 8 mounds, 2 inches apart, on baking sheet.
- Bake 16 to 18 min. or until golden brown. Remove from baking sheet; cool on wire rack. Serve warm or at room temperature.
Nutrition Facts : Calories 270, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 50 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
CINNAMON-APPLE SCONES
A moist scone round made with apples. Can be served with cheese or with butter, or why not go the whole hog and serve with butter, strawberry jam, and whipped cream!
Provided by Rachel
Time 1h15m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Grease a baking sheet.
- Sift flour, baking powder, baking soda, cinnamon, and salt into a mixing bowl and rub in butter. Add apples and 6 tablespoons brown sugar. Add 1/2 cup milk and work into a dough.
- Press into a 6- to 7-inch round on the prepared baking sheet. Brush with 1 tablespoon milk and sprinkle with remaining 1 tablespoon brown sugar. Score into 8 segments without cutting all the way through.
- Bake in the preheated oven until golden, about 1 hour.
Nutrition Facts : Calories 219.6 calories, Carbohydrate 37.3 g, Cholesterol 17 mg, Fat 6.6 g, Fiber 1.4 g, Protein 3.5 g, SaturatedFat 4 g, Sodium 170.8 mg, Sugar 15.4 g
APPLE SCONES
This has a terrific aroma and taste. These scones are perfect for tea.
Provided by Carol
Categories Bread Quick Bread Recipes Scone Recipes
Time 30m
Yield 12
Number Of Ingredients 11
Steps:
- Measure flour, sugar, baking powder, soda, and salt into a large bowl. Cut in butter or margarine until crumbly. Add shredded apple and milk. Stir to form a soft dough.
- Turn dough out onto a lightly floured surface. Knead gently 8 to 10 times. Pat into two 6-inch circles. Place on greased baking sheet. Brush tops with milk, and sprinkle with sugar and cinnamon. Score each into 6 pie-shaped wedges.
- Bake at 425 degrees F (220 degrees C) for 15 minutes, or until browned and risen. Serve warm with butter.
Nutrition Facts : Calories 146.9 calories, Carbohydrate 24.6 g, Cholesterol 11.2 mg, Fat 4.3 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 2.6 g, Sodium 263.6 mg, Sugar 8.1 g
APPLE CHEDDAR SCONES
I serve these golden scones for brunch. Add a scoop of ice cream and they make a great dessert. -Jeanne Alexander, Qualicum Beach, British Columbia
Provided by Taste of Home
Time 30m
Yield 8 scones.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first five ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Gently fold in the cheese and apples. Turn onto a floured surface; knead 10 times., Pat into a 9-in. circle. Cut into eight wedges. Separate wedges and place on a greased baking sheet. , Bake at 450° for 12-15 minutes or until golden brown.
Nutrition Facts : Calories 253 calories, Fat 12g fat (8g saturated fat), Cholesterol 37mg cholesterol, Sodium 457mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 1g fiber), Protein 7g protein.
APPLE CINNAMON SCONES
I landed my first job in a bakery when I was sixteen. I would come in after school and make huge batches of scone mix to help the morning baker. After I graduated from high school, I became the principal baker --and spent the summer waking up at 2 a.m. Even though I had to go to bed at 7 p.m., I felt like the coolest kid in town. The bakery offered a bunch of different flavors of scones, and I could never decide on a favorite.
Provided by Erin Jeanne McDowell
Categories dessert
Time 45m
Yield About 18 scones
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (204 degrees C), with racks in the upper and lower thirds. Line two baking sheets with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, cinnamon and salt. Add the butter and toss to coat the cubes with flour. Cut the butter into the flour by rubbing it between your forefingers and thumbs until the butter pieces are between the size of peas and walnut halves. Add the chopped apples and toss gently to combine.
- Make a well in the center of the dry ingredients and pour in the cream. Toss the mixture with your fingers to combine, then knead gently to ensure everything is evenly moistened.
- Scoop 1/4-cup mounds of the dough onto the prepared baking sheets (I do this by hand because I like them to look craggy, but you can use a No. 16 (1/4-cup scoop)), leaving at least 1 1/2 inches between them. Brush the tops of the scones with the egg wash and sprinkle generously with turbinado sugar.
- Bake the scones, switching the sheets from front to back and top to bottom at the halfway mark, for 20 to 22 minutes, until the tops and edges are golden brown. The scones can be served warm or at room temperature.
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