These scones, created by Carrie Levin, restaurant owner and author of The Good Enough to Eat Breakfast Cookbook (Warner Books © 2001) are in a class by themselves, inspired by the first ones she ate 30 years ago in a restaurant overlooking the white cliffs of Dover. (The British serve their "skahns" with strawberry jam and clotted cream.) Try Carrie's with her extra-special Strawberry Butter. Recipe from Right at Home. Substitute other fruits like blueberries, pears, or pineapple.
- 4 tablespoon(s) (1/4 cup or 1/2 stick) cold butter
- 1 1/2 cup(s) all-purpose flour
- 1/2 cup(s) wheat germ
- 1/4 cup(s) sugar
- 1/2 teaspoon(s) cinnamon
- 1 tablespoon(s) baking powder
- 1/4 teaspoon(s) baking soda
- 2 eggs (1 for glazing)
- 1/2 cup(s) buttermilk
- 1 Granny Smith apple (peeled and cut into ½-inch cubes, about 1 cup
- Step 1 Preheat the oven to 350°.
- Step 2 Cut the butter into small (1/4-inch) chunks, rewrap it in the paper, and return it to the refrigerator.
- Step 3 In large bowl mix all dry ingredients, including the sugar.
- Step 4 In separate bowl or measuring cup, beat 1 egg and combine with buttermilk.
- Step 5 Take butter chunks out of fridge and combine with dry mix a few at a time. Put both hands in the bowl and roll the flour between thumb and fingers, letting contents drop back into bowl each time. Finished batter should have a gravelly texture—shot through with uneven-sized pebbles of butter.
- Step 6 Comb the buttermilk-egg mixture into the butter flour "gravel" using a fork (or fingers), then add the apple cubes, blending though the batter just enough to be able to make two equal-sized balls. (Sooner is better than—don't overwork this dough!)
- Step 7 Gently flatten the balls into two disks about 5 to 6 inches in diameter.
- "Pizza-slice" each disk into 4 triangular sections.
- Step 8 Place the scones on an ungreased cookie sheet.
- Step 9 Beat the second egg and brush it on the scones as a glaze.
- Step 10 Bake for 20 minutes until golden brown.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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