Apple Cream Scones

Submitted by Zaney1

"This is an adopted recipe. I will post an intro after I make it!!"

 

• Ready In: 45mins
• Ingredients: 8
• Yields: 12 scones

ingredients

• 2 1⁄2 cups all-purpose flour
• 2 cups granny smith apples, chopped
• 1⁄3 cup sugar
• 6 tablespoons butter
• 1 tablespoon baking powder
• 2 tablespoons coarse sugar
• 1⁄4 teaspoon salt
• 1⁄2 cup whipping cream

directions

1. Preheat oven to 400 degrees.
2. Mix flour, 1/3 cup sugar, baking powder and salt.
3. Cut in 4 tbsp butter til mixture resembles to coarse crumbs.
4. Place 2 tbsp butter in a saucepan and cook apples until tender and liquid is reduced.
5. Stir often and let cool, then mix the whipping cream in.
6. Add apple mixture into flour mixture and stir until dough clings together.
7. On a lightly floured board, knead 6 times.
8. On an ungreased baking sheet, pat dough down into an 8 inch circle.
9. Bake for 25 minutes or until done.
10. Let cool for a little bit then separate.
11. Top with coarse sugar.
12. Cut into 12 wedges, slightly separating.
13. Serve warm.

Reviews

[FriendlyChefy]

Looking for ways to use up an overabundance of apples and this was really enjoyed by my family! I added in some walnut pieces for greater taste and it did the trick!

 

[wholelottagall]

I really liked these for something different for breakfast. I added in some finely chopped walnuts with the apples. I brought some to work to share with my co-workers and everyone gave them thumbs up!

 

[razzintaz]

These were ok. I was pressed for time so didn't saute the apples, I did shred them on my cheese grater. We also brushed them with whipping cream and put sanding sugar on top. I used 1 cup of spelt flour and 1 1/2 cups all purpose. True scones have eggs in them. These were just glorified biscuits. Sorry, we eat scones a lot and these were just ok.

 

[ReeLani]

Made as part of Mothers’ Day Brunch. These scones had a traditional (to me) scone texture and were pretty easy to mix up. I used Half ‘n’ Half in place of the whipping cream since we had it on hand. Also I had no coarse sugar and so topped the scones with a cinnamon/sugar mixture. I always score my scones into wedges, but don’t separate them, prior to baking. The flavor was rich, from the butter and cream, but the apple taste wasn’t very pronounced.

 

[Pamela]

I made this recipe for Pick a Chef Fall 2005. The only change I made was to use non dairy coffee creamer (french vanilla) instead of cream because I was all out of cream. I baked this in an 8 inch cake ban and cut it into 8 wedges. These froze well and I have added it to my OAMC collection, thanks!