Apple Cream Scones
photo by Pamela
- 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
- Preheat oven to 400 degrees.
- Mix flour, 1/3 cup sugar, baking powder and salt.
- Cut in 4 tbsp butter til mixture resembles to coarse crumbs.
- Place 2 tbsp butter in a saucepan and cook apples until tender and liquid is reduced.
- Stir often and let cool, then mix the whipping cream in.
- Add apple mixture into flour mixture and stir until dough clings together.
- On a lightly floured board, knead 6 times.
- On an ungreased baking sheet, pat dough down into an 8 inch circle.
- Bake for 25 minutes or until done.
- Let cool for a little bit then separate.
- Top with coarse sugar.
- Cut into 12 wedges, slightly separating.
- Serve warm.
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Reviews
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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.
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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.
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Tweaks
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Yum. Very tender and almost flakey with good apple flavor. Sauteeing the apples was a really neat touch- it made them melt much more into the scones, rather than having bits of apple. I made a couple subs and used whole wheat pastry flour and sucanat instead of sugar, which worked well. I was a little worried because the dough seemed kind of dry, but they turned out lovely. Not particularly moist, but more pastry like and tender. We enjoyed them plain, but I think they would be good with some butter and cinnamon-sugar or jam or apple butter even. Easy to make and very tender. Next time I might experiment with adding a little cinnamon, but I think they're wonderful as-is.
RECIPE SUBMITTED BY
Zaney1
United States
Married for 22years.