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
RICH CREAM SCONES
These scones get their light, flaky texture from the butter that is layered into the dough.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h
Yield Makes 12
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Sift together flours, sugar, baking powder, baking soda, and 3/4 teaspoon salt in a large bowl. Cut in butter with a pastry blender or rub in with your fingers. (The largest pieces should be the size of small peas.) With your fingertips, flatten butter pieces into small disks. Cover with plastic wrap, and refrigerate until butter is very firm, about 20 minutes.
- Combine cream and vanilla in a small bowl, and stir into flour mixture with a wooden spoon until almost absorbed and dough just comes together. Turn out dough onto a lightly floured work surface; roll out into an 8-by-10-inch rectangle. With a short side facing you, fold rectangle into thirds, as you would a letter. Rotate dough a quarter turn clockwise. Repeat rolling out, folding, and rotating dough 2 more times. With floured hands, pat out dough to a 1 1/4-inch thickness, and cut out as many rounds as possible with a floured 2 1/4-inch round biscuit cutter. Gather scraps, reroll once, and cut out more rounds (you should have a total of 12).
- Place scones 2 inches apart on parchment-lined baking sheets. Brush tops with cream, and sprinkle with sugar. Bake until golden brown, 18 to 20 minutes, rotating sheets halfway through. Let cool on sheets. Serve warm or at room temperature.
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.
APPLE SCONES
Make and share this Apple Scones recipe from Food.com.
Provided by Amanda2
Categories Scones
Yield 12 scones
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees.
- Measure flour, sugar, b. powder, soda, and salt into large bowl. Cut in butter until crumbly.
- Add apple and milk. Stir to form soft dough.
- Turn out onto lightly floured board; knead gently 8 to 10 times. Pat into two 6-inch circles. Place on greased baking sheet.
- Brush tops with milk; sprinkle with sugar and cinnamon. Score each top into six pie-shaped wedges.
- Bake for 15 minutes or until browned and risen. Serve with warm butter and marmalade.
- Optional: Add 1/2 cup currants to batter.
RICH APPLE SCONES
A rich apple scone. Serve with butter.
Provided by afkafkafkafkafk
Categories Scones
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a cookie sheet.
- Sift flour and salt into a mixing bowl. Mix in sugar. Rub in butter with your fingers until the mixture resembles bread crumbs. Stir in apples until combined.
- Mix milk, honey, and egg together in a separate bowl. Add to the dry ingredients and mix to form a dough.
- Roll out the dough on a lightly floured surface to a thickness of 3/4 inch. Cut scones out with a cookie cutter of your choice. Place on the prepared cookie sheet.
- Bake in the preheated oven until golden, 8 to 10 minutes. Let cool before serving.
Nutrition Facts : Calories 223.1 calories, Carbohydrate 32 g, Cholesterol 44.3 mg, Fat 8.8 g, Fiber 1.3 g, Protein 4.3 g, SaturatedFat 5.2 g, Sodium 430.3 mg, Sugar 8.2 g
RICH SCONES
Make and share this Rich Scones recipe from Food.com.
Provided by PrimQuilter
Categories Scones
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, sift flour, baking powder and salt.
- Thoroughly mix in lard with your fingers.
- Add sugar and currants, mixing well.
- Stir in enough milk to form a stiff dough.
- Preheat oven to 425 degrees.
- On a lightly floured surface roll dough out until it is 3/4" thick.
- Cut into 2" circles.
- Place on a greased cookie sheet and bake in middle of oven for about 10 minutes or until tops are light golden.
- Serve while still warm with butter, jam and real whipped cream.
Nutrition Facts : Calories 476.1, Fat 14, SaturatedFat 5.5, Cholesterol 14.3, Sodium 481.7, Carbohydrate 80.6, Fiber 2.3, Sugar 31.2, Protein 7.3
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 BUTTERMILK SCONES
Buttermilk brings a bit of tang and tenderness and is a great partner to the scones' sweet-spicy cinnamon flavor. Expect a crunchy golden exterior with crumbly edges and a soft center.
Provided by lutzflcat
Categories Bread Quick Bread Recipes Scone Recipes
Time 1h5m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a cookie sheet with parchment paper.
- Whisk together flour, brown sugar, baking powder, cinnamon, and salt in a large bowl.
- Quickly shred butter into the flour mixture. Using a fork, gently work butter into the flour until it is the consistency of coarse crumbs.
- Whisk buttermilk and egg together in a small bowl and pour over the flour mixture. Use a spatula to combine until just moist. Gently fold in chopped apples, using your hands if necessary, until it just comes together. Do not over mix the dough.
- Turn dough out onto a lightly floured surface, divide in half, and pat each half into a 5-inch circle. Using a bench scraper or knife coated with cooking spray, cut into 6 wedges. Place wedges, not touching, on the prepared cookie sheet
- Bake in the preheated oven until light golden brown, about 15 minutes. Transfer to a wire rack to cool, about 30 minutes.
- Whisk confectioners' sugar, maple syrup, and cinnamon together until a smooth glaze forms. Drizzle over scones and garnish with grated nutmeg.
Nutrition Facts : Calories 120 calories, Carbohydrate 15.4 g, Cholesterol 31.6 mg, Fat 6.4 g, Fiber 0.5 g, Protein 1.3 g, SaturatedFat 3.9 g, Sodium 289.3 mg, Sugar 13.9 g
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APPLE SCONE RECIPE - THE KITCHEN MAGPIE
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- Pre-heat your oven to 425 degrees. Combine all of your dry ingredients, and mix them together well. If you like spicier scones, add another 1/2 tsp cinnamon, or better yet, some nutmeg or cloves.
- Shred your apple. Add the shredded apple, then the milk and mix until they form a soft dough. Add a bit of flour if the dough is too sticky, it really depends on how moist your shredded apple is.
- Knead a few times, working some extra flour into it until it is barely sticky. Divide into two balls of dough.
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