I have always loved scones, and apples. Separately.
But today I had some left over Empire apples after making the Slow Cooker Apple Butter so I decided to make some of these Apple Scones for breakfast in the morning while I was making dinner.
And discovered a sure fire way to make sure that you can’t eat much supper… because these scream at you!
They are amazing hot from the oven slathered with butter (see, butter?? I can never forsake you!) or with Apple Butter.
Is it possible to have too much apple?
These, I promise, are worth the very little time they take to bake.
- 2 cups all-purpose flour
- 1/4 cup white sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup butter, chilled
- 1 apple – peeled, cored and shredded
- 1/2 cup milk
- 2 tablespoons milk
- 2 tablespoons white sugar
- 1/2 teaspoon ground cinnamon
Measure flour, sugar, baking powder, soda, and salt into a large bowl. Cut in butter or margarine until crumbly. Add shredded apple and milk. Stir to form a soft dough.
Turn dough out onto a lightly floured surface. Knead gently 8 to 10 times. Pat into two 6-inch circles. Place on greased baking sheet. Brush tops with milk, and sprinkle with sugar and cinnamon. Score each into 6 pie-shaped wedges.
Bake at 425 degrees F (220 degrees C) for 15 minutes, or until browned and risen. Serve warm with butter.