APPLE SCONES
This has a terrific aroma and taste. These scones are perfect for tea.
Provided by Carol
Categories Bread Quick Bread Recipes Scone Recipes
Time 30m
Yield 12
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 146.9 calories, Carbohydrate 24.6 g, Cholesterol 11.2 mg, Fat 4.3 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 2.6 g, Sodium 263.6 mg, Sugar 8.1 g
APPLE AND OAT SCONES WITH CINNAMON AND NUTMEG
These scones are light yet hearty. Fresh apple keeps them moist, buttermilk contributes tenderness, and oats add a pleasantly toothsome texture.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h30m
Yield Makes 12
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Whisk together flour, oats, brown sugar, cinnamon, nutmeg, baking powder, baking soda, and salt. Cut in butter with a pastry blender or rub in with your fingers. (The largest pieces should be the size of small peas.) With your fingertips, flatten butter pieces into small disks. Add apples and buttermilk, stirring until dough just comes together.
- Turn out dough onto a lightly floured work surface. Pat dough into a 6-by-8-inch rectangle, and cut into twelve 2-by-2-inch squares with a floured knife. Place about 2 inches apart on parchment-lined baking sheets. Brush tops with buttermilk, and sprinkle with raw turbinado sugar and oats. Bake until golden brown, 20 to 22 minutes, rotating sheets halfway through. Let cool on sheets for 15 minutes. Serve warm or at room temperature.
APPLE-WALNUT DROP SCONES
There are many reasons an apple a day may keep the doctor away. Among popular fruits, apples rank second (after cranberries) in antioxidant power, according to the nutritionist Jonny Bowden. They are extremely high in phenolic compounds (polyphenols), particularly quercetin, and if the apple is red, anthocyanins. These phytochemicals carry many health benefits, both antioxidant and anti-inflammatory. Apples have been linked to lower rates of heart disease in several studies. The phytonutrients in apples are concentrated in and right under the skin. So whenever it's possible when you're cooking with apples, it's best not to peel them. Seek out organic apples if possible, as the skin is also where you'll find most of the pesticide residue, and conventionally farmed apples are on the Environmental Working Group's list of the most contaminated produce.Scones are easy to make and lend themselves to whole-grain flours. These are particularly moist because of the grated apples.
Provided by Martha Rose Shulman
Categories dessert, side dish
Time 40m
Yield 12 scones
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees. Line a baking sheet with parchment.
- Sift together the flours, baking powder, baking soda, sugar and salt. Dump anything remaining in the sifter into the bowl with the sifted ingredients. Place in a food processor fitted with the steel blade or in a standing mixer fitted with the paddle. Add the walnut oil, butter and lemon zest and mix at medium speed or pulse in the food processor until the mixture is crumbly.
- Combine the buttermilk and vanilla, and with the machine running, add the liquid to the flour mixture. Mix just until the ingredients come together. Stop the machine and add the apple and walnuts, then mix or pulse to combine.
- Drop by heaped tablespoons onto the baking sheet and bake 15 to 20 minutes, until lightly browned. Remove from the heat and allow to cool, or serve warm.
Nutrition Facts : @context http, Calories 169, UnsaturatedFat 5 grams, Carbohydrate 21 grams, Fat 9 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 138 milligrams, Sugar 6 grams, TransFat 0 grams
APPLE & CHEDDAR MINI SCONES
Because cheese and sage go so well with apples, I decided to put them all in scones. These mini treats make a fall weekend brunch, tailgate or party even more fun. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 32 scones.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. In a large bowl, whisk flour, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk egg, yogurt and 2 tablespoons milk; stir into crumb mixture until just moistened. Stir in apple, cheese and sage., Turn onto a lightly floured surface; knead gently 10 times. Divide dough in half; pat each portion into a 6-in. circle. Cut each circle into 8 wedges; cut each wedge in half., Transfer to parchment-lined baking sheets. Brush tops with remaining milk; sprinkle with sugar. Bake 10-12 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 109 calories, Fat 7g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 159mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.
APPLE CHEDDAR SCONES
These are wonderful for brunch or add a scoop of ice cream and they make a great dessert. This recipe came from Taste Of Home magazine.
Provided by keen5
Categories Scones
Time 42m
Yield 8 Scones, 8 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, combine the first five ingredients.
- Cut in butter until mixture resembles coarse crumbs.
- Stir in buttermilk just until moistened.
- Gently fold in the cheese and apples.
- Turn onto a floured surface; knead 10 times.
- Pat into a 9-inch circle.
- Cut into eight wedges.
- Separate wedges and place on a greased baking sheet.
- Bake at 450 degrees for 12-15 minutes or until golden brown.
APPLE CHEDDAR SCONES
These are wonderfully light and moist scones- a perfect meeting of sweet and savoury. The recipe is from the fabulous Dorie Greenspan and is printed in her cookbook "Baking: From My Home To Yours".
Provided by blucoat
Categories Scones
Time 40m
Yield 12 scones
Number Of Ingredients 12
Steps:
- Getting reading: Center a rack in the oven and preheat the oven to 400 degrees F. Line a baking sheet with parchment or a silicone mat.
- Stir the egg, buttermilk and apple cider together.
- Whisk the flour, cornmeal, sugar, baking powder, baking soda and salt together in a large bowl. Drop in the butter and, using your fingers, toss to coat the pieces of butter with flour. Quickly, working with your fingertips or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly. You'll have pea-size pieces, pieces the size of oatmeal flakes and pieces the size of everything in between - and that's just right.
- Pour the liquid ingredients over the dry ingredients and stir with a fork just until the dough, which will be very wet and sticky, comes together. If there are still some dry ingredients in the bottom of the bowl, stir them in, but try not to overdo the mixing. Stir in the grated cheese and dried apple.
- Still in the bowl, gently knead the dough by hand, or turn it with a rubber spatula 8 to 10 times. Then, because the dough is very sticky, the easiest thing to do is to turn it out onto a lightly floured work surface, pat it into a rectangle about 1/2 inch thick and, using a dough scraper or a chef's knife, cut it into 12 roughly equal pieces; place on the baking sheet. Alternatively, you can just spoon out 12 equal mounds onto the baking sheet. (At this point, the scones can be frozen on the backing sheet, then wrapped airtight. Don't defrost before baking - just add about 2 minutes to the baking time.).
- Bake the scones for 20 to 22 minutes, or until their tops are golden and firmish. Transfer them to a rack and cool for 10 minutes before serving, or wait for the scones to cool to room temperature. (Or you can let them cool for about 3 minutes, and enjoy them while the cheese is still warm and gooey!).
APPLE CHEDDAR SCONES
I serve these golden scones for brunch. Add a scoop of ice cream and they make a great dessert. -Jeanne Alexander, Qualicum Beach, British Columbia
Provided by Taste of Home
Time 30m
Yield 8 scones.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first five ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Gently fold in the cheese and apples. Turn onto a floured surface; knead 10 times., Pat into a 9-in. circle. Cut into eight wedges. Separate wedges and place on a greased baking sheet. , Bake at 450° for 12-15 minutes or until golden brown.
Nutrition Facts : Calories 253 calories, Fat 12g fat (8g saturated fat), Cholesterol 37mg cholesterol, Sodium 457mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 1g fiber), Protein 7g protein.
APPLE CHEDDAR NUT SCONES
I found this recipe in a booklet from MOTT'S Applesauce and thought that they sounded really good. The booklet suggests serving these with chili.
Provided by lazyme
Categories Scones
Time 31m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400°F
- In medium bowl, combine flour, baking powder, baking soda and salt.
- Using pastry blender or fork, cut in margarine until mixture is crumbly.
- Stir in cheese and nuts.
- Add apple sauce; stir just until moistened.
- On floured surface, knead dough gently 5 or 6 times.
- Place on ungreased cookie sheet; press into 8-inch circle, about 1/2 inch thick.
- Cut into wedges; separate slightly.
- Bake at 400°F for 12 to 16 minutes or until lightly browned.
- Serve warm.
Nutrition Facts : Calories 288.3, Fat 17.6, SaturatedFat 9.9, Cholesterol 45, Sodium 396, Carbohydrate 22.3, Fiber 1.3, Sugar 0.3, Protein 10.6
CINNAMON-APPLE SCONES
A moist scone round made with apples. Can be served with cheese or with butter, or why not go the whole hog and serve with butter, strawberry jam, and whipped cream!
Provided by Rachel
Time 1h15m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Grease a baking sheet.
- Sift flour, baking powder, baking soda, cinnamon, and salt into a mixing bowl and rub in butter. Add apples and 6 tablespoons brown sugar. Add 1/2 cup milk and work into a dough.
- Press into a 6- to 7-inch round on the prepared baking sheet. Brush with 1 tablespoon milk and sprinkle with remaining 1 tablespoon brown sugar. Score into 8 segments without cutting all the way through.
- Bake in the preheated oven until golden, about 1 hour.
Nutrition Facts : Calories 219.6 calories, Carbohydrate 37.3 g, Cholesterol 17 mg, Fat 6.6 g, Fiber 1.4 g, Protein 3.5 g, SaturatedFat 4 g, Sodium 170.8 mg, Sugar 15.4 g
CHERRY NUT SCONES
Scones are great for a wonderful breakfast treat or on lazy weekends. Serve hot from the oven with your choice of spreads. Developed for RSC #12.
Provided by PaulaG
Categories Scones
Time 40m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees, spray a baking sheet with non-stick cooking spray or lightly oil; set aside.
- In a large mixing bowl combine the flours, Splenda, sugar, baking powder, salt and cream of tartar.
- With a pastry blender, cut in the mascarpone cheese and butter; set aside.
- In a small bowl, combine egg yolk, yogurt, milk and extract; add the creamed mixture to the flour mixture; mixing until a soft dough forms.
- Sprinkle the 1 tablespoon of flour over the cherries and pecans, toss to coat.
- Turn dough out onto floured surface; knead gently, kneading in additional flour if needed along with cherries and pecans; place the kneaded dough onto prepared pan and pat into a 6 inches circle, cut into eight wedges; brush with egg white; sprinkle with sugar.
- Bake in preheated oven for 20 to 25 minutes. Serve warm with additional mascarpone cheese if desired.
Nutrition Facts : Calories 189.2, Fat 6, SaturatedFat 1.6, Cholesterol 28.5, Sodium 186.4, Carbohydrate 29.6, Fiber 2.8, Sugar 4.1, Protein 5.3
APPLE CINNAMON SCONES
I landed my first job in a bakery when I was sixteen. I would come in after school and make huge batches of scone mix to help the morning baker. After I graduated from high school, I became the principal baker --and spent the summer waking up at 2 a.m. Even though I had to go to bed at 7 p.m., I felt like the coolest kid in town. The bakery offered a bunch of different flavors of scones, and I could never decide on a favorite.
Provided by Erin Jeanne McDowell
Categories dessert
Time 45m
Yield About 18 scones
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (204 degrees C), with racks in the upper and lower thirds. Line two baking sheets with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, cinnamon and salt. Add the butter and toss to coat the cubes with flour. Cut the butter into the flour by rubbing it between your forefingers and thumbs until the butter pieces are between the size of peas and walnut halves. Add the chopped apples and toss gently to combine.
- Make a well in the center of the dry ingredients and pour in the cream. Toss the mixture with your fingers to combine, then knead gently to ensure everything is evenly moistened.
- Scoop 1/4-cup mounds of the dough onto the prepared baking sheets (I do this by hand because I like them to look craggy, but you can use a No. 16 (1/4-cup scoop)), leaving at least 1 1/2 inches between them. Brush the tops of the scones with the egg wash and sprinkle generously with turbinado sugar.
- Bake the scones, switching the sheets from front to back and top to bottom at the halfway mark, for 20 to 22 minutes, until the tops and edges are golden brown. The scones can be served warm or at room temperature.
APPLE-CHEDDAR DUTCH BABY
This dish would be just as welcome on the brunch table as on the dinner table, and I wouldn't fault you for adding a little maple syrup.
Provided by Jenna Helwig
Yield 4 or 5 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425°F.
- Heat the butter in a 10-inch oven-safe skillet over medium heat. Once it's bubbling, add the apples and ¼ teaspoon of the salt. Cook, stirring occasionally, until the apples are just tender, 5 to 7 minutes.
- While the apples cook, whisk together the eggs, milk, flour, and remaining ¾ teaspoon salt until mostly smooth. It's okay if a few small lumps remain.
- Pour the egg mixture into the pan with the apples. Top with the shredded cheese. Transfer the pan to the oven and bake until puffed and golden, 20 to 25 minutes. Cut into wedges to serve.
BAREFOOT CONTESSA'S CHEDDAR AND DILL SCONES
Provided by Florence Fabricant
Categories side dish
Time 1h
Yield 3 dozen scones
Number Of Ingredients 9
Steps:
- Mix cheese and dill together lightly in bowl and set aside.
- Mix flour, baking powder and salt together. Cut in butter with pastry blender, fork or fingertips until mixture is uniformly crumbly, like corn meal. This step may also be done in food processor and mixture transferred to large bowl.
- Preheat oven to 400 degrees.
- Add eggs, all but tablespoon of cream, dill and cheese and mix very lightly but thoroughly to make soft dough. Do not overmix.
- Transfer dough to well-floured board or work surface, pat it into even square, then roll it lightly to make 12-inch square about inch thick. Mix egg yolk with remaining tablespoon of cream and brush on dough. Cut dough into 4-inch squares and cut each square on diagonal in four, to make triangles. Place triangles about 2 inches apart on greased baking sheets and bake about 20 minutes, until golden. Cool 15 minutes.
Nutrition Facts : @context http, Calories 182, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 13 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 122 milligrams, Sugar 0 grams, TransFat 0 grams
CHEDDAR AND PEPPER SCONES
Provided by Fran McCullough
Categories Bread Milk/Cream Breakfast Bake Cheddar Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 15 large scones or 40 small ones
Number Of Ingredients 10
Steps:
- Sift together the flour, baking powder, baking soda, sugar and salt into a large bowl. Cut in the butter and cheese. Stir in the pepper.
- Cover and refrigerate for 30 minutes.
- Preheat the oven to 400°F and set a rack on the upper-middle level. Grease a heavy baking sheet or line it with parchment paper.
- Gently stir enough buttermilk or yogurt into the flour mixture to make a soft, sticky dough. Gather the dough into a ball with your hands. On a well-floured surface, roll or pat the dough into an 12-x-8-inch rectangle approximately 3/4 inch thick. Try not to handle the dough too much, and don't worry if it looks rough.
- Using a large spatula or a couple of spatulas, transfer the dough to the baking sheet. Use a dough scraper or knife to cut the dough into 40 squares, each 1 1/2 inches. Separate the squares slightly on the baking sheet. Brush each square with a little milk. (Or cut circles out of the dough with the rim of a glass or a biscuit cutter and transfer them to the baking sheet.)
- Bake the scones for 15 to 20 minutes, or until they are brown on the bottom and very lightly brown on top. Don't overbake; break one open to test for doneness. Transfer to cooling racks to cool briefly and then serve as soon as possible.
- To serve: The scones are still good when cool, but they are best when just out of the oven. Butter and scrambled eggs are appropriate accompaniments.
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