Recipe by Barb G.
What could be better than warm scones for breakfast or brunch. The recipe comes from Family Circle magazine.
Top Review by Maria H.
Based on what others said, I added more apples and cheese (probably about 1 and 2/3 cup of each or so). I also used 1 cup of whole wheat flour and 2 cups of unbleached white flour. The dough was really dry so I added a little more plain yogurt. Instead of kneading and cutting, I made them like drop biscuits and then a larger round loaf that I cut into wedges after cooking. I didn't brush the tops with egg white, just sprinkled on a bit of sugar. They were a big hit! I will certainly make these again!
- 3 cups flour
- 1⁄2 cup sugar, plus
- 2 teaspoons sugar
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon ground nutmeg
- 6 tablespoons cold butter, cut up
- 1 cup buttermilk
- 1 granny smith apple, peeled,cored and diced (about 1 cup)
- 4 ounces sharp cheddar cheese, cut into very small dice (about 1 cup)
- 1 egg white, lightly beaten
Directions See How It's Made
- Heat oven to 400 degrees, lightly coat a large baking sheet with nonstick cooking spray.
- Combine flour, 1/2 cup of the sugar, baking powder, baking soda, salt, and nutmag in a large bowl; add butter; cut in with a pastry blender or 2 knives until mixture resembles coarse crumbs.
- With a fork stir in buttermilk, apple, and cheddar cheese pieces just until mixture froms a dough.
- Turn dough out onto floured surface, Knead 6 or 7 times; divide dough in half and gather each into a ball; pat each portion into a 6 to-inch-circle.
- Using a sharp knife coated with nonstick cooking spray, cut each round into 6-equal-wedges; brush with egg white; sprinkle with 2 teaspoons sugar.
- Bake for 20 to 25 minutes or until golden brown and no longer soft in center; with a serrated knife, cut through earlier wedge markes; remove to rack to cool; Serve warm or at room temperature.