Apple-Ginger Scones

Karen From Colorado's Note:

Use a firm eating apple for this recipe. Braeburn, Gala, Granny Smith and Haralson are all good choices. Soft or excessively juicy apples will add too much moisture.

• Total Time: 50 mins
• Prep Time: 30 mins
• Cook Time: 20 mins

Ingredients:

Servings: 8

• 2 cups flour
• 1⁄3; cup sugar
• ½ teaspoon salt
• 3 teaspoons baking powder
• 6 tablespoons butter , cut into pieces
• ½ cup finely chopped peeled apple
• ¼ cup finely chopped crystallized ginger
• 1 egg
• ½ cup whipping cream
• ½ teaspoon grated lemon, rind of
• ¾ cup powdered sugar
• 2 tablespoons fresh lemon juice

Directions:

1. Heat oven to 400 degrees.
2. Spray cooking sheet with nonstick cooking spray.
3. Combine flour, sugar, baking powder and salt in a medium bowl; mix well.
4. Cut in butter with a pasty blender or a fork until mixture resembles coarse crumbs.
5. Stir in apple and ginger.
6. Beat eggs in a small bowl.
7. Stir in cream and lemon peel.
8. Add to dry ingredients; stir just until moistened.
9. Gently knead dough 5 or 6 times on a lightly floured surface.
10. Place dough on the prepared cookie sheet pressing into an 8 inch round about 1 inch thick.
11. Cut into 8 wedges seperating slightly.
12. Bake for 15 to 20 minutes or until light golden brown and center is set.
13. Glaze: Combine powdered sugar and lemon juice; blend well.
14. Drizzle warm scones with glaze.
15. Serve warm.

Reviews

[Barefoot Beachcomber]

oh, this is good! Apple and ginger together, perfect. I made it as posted and it was lovely. Thank you!

[sadielady]

I love scones and have tried a number of recipes, but these are the best so far. They have a wonderful crust that's rich and buttery, and the inside is tender and moist. I used Granny Smith apples and didn't change anything about the recipe. I stuck an apple slice in the top of each triangle before baking, and drizzled the cooled scones with a thin icing made from confectioners sugar and a bit of milk. They are absolutely "to die for".

[Chef AprilAllYear]

I loved this -- as I do all of YOUR recipes. I can almost guarantee that if you posted it, I and my family and any friends I share with will be happy. I had to substitute 2T fresh ginger and I exchanged 1/4 c flour with whole wheat and sneaked in 1T flax seed flour for some extra punch (I normally don't make changes on first try, but this recipe sounded like it would stand up to it). My kids gobbled them up, my daughter's sleepover guest LOVED it, and my husband was upset I didn't make more! Can't wait to use up more apples this way, which is how I found the recipe. Thanks!