"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
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
2 tablespoons 1% low-fat milk
2 teaspoons sugar
How to Make It
Preheat oven to 425°.
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).
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.