Rating: 4 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

"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

Sarah Green, Ilwaco, Washington
Recipe by Cooking Light November 2006

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Yield:
10 servings (serving size: 1 wedge)
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Ingredients

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Directions

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  • Preheat oven to 425°.

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  • 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.

Nutrition Facts

170 calories; calories from fat 27%; fat 5.1g; saturated fat 3g; mono fat 1.3g; poly fat 0.3g; protein 3.7g; carbohydrates 28.1g; fiber 2.1g; cholesterol 13mg; iron 1.3mg; sodium 319mg; calcium 84mg.
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