Moist Spiced Apple Scones Recipes

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.

Steps:

• Preheat oven to 375 degrees; spray a large cookie sheet with nonstick.
• cooking spray.
• In a medium bowl, combine the flour, brown sugar, baking powder, cinnamon, nutmeg, ginger and salt; mix well.
• Using a pastry blender or fork, cut in the margarine until the mixture resembles coarse crumbs.
• Stir in the apples.
• In a small bowl, combine the applesauce, buttermilk and egg; mix well.
• Add to the dry ingredients; stir just until moistened.
• The dough will be sticky.
• Place the dough on the cookie sheet.
• With wet fingers, shape it into an 8-inch circle about 3/4-inch thick.
• In a small bowl, combine sugar and cinnamon; sprinkle over the top of the dough.
• With a sharp knife, score the top surface into 8 wedges, cutting about 1/4-inch deep.
• Bake for 18 to 22 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
• Cut into wedges.
• Serve warm.
• Nutrition Analysis: 240 calories, 4g protein, 45g carbohydrate, 4g fat,.
• 27mg cholesterol, 170mg sodium, 2 g fiber.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a cookie sheet with parchment paper.
• Whisk together flour, brown sugar, baking powder, cinnamon, and salt in a large bowl.
• Quickly shred butter into the flour mixture. Using a fork, gently work butter into the flour until it is the consistency of coarse crumbs.
• Whisk buttermilk and egg together in a small bowl and pour over the flour mixture. Use a spatula to combine until just moist. Gently fold in chopped apples, using your hands if necessary, until it just comes together. Do not over mix the dough.
• Turn dough out onto a lightly floured surface, divide in half, and pat each half into a 5-inch circle. Using a bench scraper or knife coated with cooking spray, cut into 6 wedges. Place wedges, not touching, on the prepared cookie sheet
• Bake in the preheated oven until light golden brown, about 15 minutes. Transfer to a wire rack to cool, about 30 minutes.
• Whisk confectioners' sugar, maple syrup, and cinnamon together until a smooth glaze forms. Drizzle over scones and garnish with grated nutmeg.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a baking sheet.
• Mix flour, cinnamon, and baking powder together in a bowl. Cut in butter with 2 knives or a pastry blender. Stir in brown sugar and apple, then stir in beaten egg.
• Drop the mixture into 12 round heaps on the prepared baking sheet.
• Bake in the oven until golden brown, 20 to 25 minutes. Allow to cool on the baking sheet slightly before transferring to a wire rack to cool completely, about 30 minutes.

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.

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.

Steps:

• Cream butter, sugar and vanilla together until nice and fluffy.
• Add eggs one at a time, beating well after each addition.
• Sift together flour, baking soda, salt and cream of tartar.(if using spices sift them in as well)
• Add 1/2 the yogurt, mix well, add half the dry ingredients, also mixing well. Then add the remaining yogurt and dry ingredients.
• Grease and flour 2 loaf/bread pans.
• Fill them half way with batter, add 1/4 of the fruit(it is helpful to dust the fruit with flour so it doesn't all sink to the bottom), then add the remaining batter and top with the rest of the fruit.
• Bake at 350°F for 50-55 minutes. (I check at about 40 due to a temperamental oven).
• Makes two loaves and freezes like a champ!