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Apple Scones

Source of Recipe

by Laurel, from Michigan Apple Committee


Recipe Introduction

If you have Saigon cinnamon, use it in this recipe.

Recipe Link: tinyurl.com/ccepn

List of Ingredients

1 1/4 cups all-purpose flour
4 tablespoons brown sugar, firmly packed, divided
1/4 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon baking powder
1/4 cup margarine
1 cup finely chopped, peeled Michigan Apples
1/4 cup light sour cream
1 egg
1/3 cup chopped pecans
1 tablespoon light sour cream
1/4 teaspoon cinnamon


Recipe

1. In large mixing bowl, combine flour, 3 tablespoons sugar, salt, soda and baking powder. Using pastry blender, cut in margarine until mixture resembles coarse crumbs. Add Apples the 1/4 cup sour cream, egg and pecans, mixing until combined. On floured surface, lightly knead 5 times.

2. Place on cookie sheet lightly coated with no-stick cooking spray. With floured hands, press into 8-inch circle. Cut circle into 8 wedges with floured sharp knife. Do not separate wedges. Brush top of dough with remaining 1 tablespoon sour cream and sprinkle with mixture of remaining 1 tablespoon sugar and cinnamon.

3. Bake in 400° F. oven about 15 minutes or until golden brown. Serve warm. Yield: 8 servings.

Per Serving, 1 wedge: 210 calories, 1 g dietary fiber, 10 g fat, 231 mg sodium.

Suggested Michigan Apple varieties to use: Empire, Gala, Jonagold, Golden Delicious, Ida Red, Jonathan, McIntosh, or Rome.