Carrie Levin's Apple Scones - - FabulousFoods.com

Printer Friendly

RSS Feed

Bookmark

Home

Carrie Levin's Apple Scones

Rate it!
Votes (1) | Comments (0)

By Carrie Levin

Posted August 21st, 2008

This article is reprinted with permission from The Good Enough to Eat Breakfast Cookbook, by Carrie Levin, (2001, Grand Central Publishing)

The Good Enough to Eat Breakfast Cookbook

Servings:	8
Author Notes:	This one is good all year long, but better in the fall, cliff-side or no, wherever you can find Granny Smith apples. (I have to amend the preceeding: I don't make apple scones in June - my purveyor tells me that's the month the Grannies have been sitting too long in the warehouse.)
Ingredients:	4 tablespoons (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 ½-inch cubes, about 1 cup)
Instructions:	Preheat the oven to 350°F. Cut the butter into small (1/4-inch) chunks, rewrap it in the paper, and return it to the refrigerator. Combine the dry ingredients. Beat 1 egg and combine it with the buttermilk. Thread the butter though the dry ingredients with thumb and fingers, getting it to a gravelly texture. Comb the buttermilk-egg mixture into the butter-flour "gravel" then add the apple cubes, blending through the batter just enough to be able to make two equal sized balls. Flatten the balls to 2 disks 5 to 6 inches in diameter. Now "pizza-slice' each disk into four sections. Put the scones on an ungreased cookie sheet. Beat the second egg and brush it on the scones as a glaze. Bake for 20 minutes, until golden brown.