Ingredients
-
2
-
1/3
-
1/2
-
3
-
6
-
1/2
-
1/4
-
1
-
1/2
-
1/2
-
-
-
-
-
Directions
Apple-Ginger Scones,Use a firm eating apple for this recipe. Braeburn, Gala, Granny Smith and Haralson are all good choices. Soft or excessively juicy apples will add too much moisture.,Even though I didn’t love the ginger as much as I thought I would at first, I do love these scones. I’ve never had a scone before and I expected them to be dry. These were nice and soft. I have made these again and again. Oh, and use 1/2 whole wheat flour and the taste and texture is still wonderful. The only other thing I do is to spray and 8 inch cake pan and press the dough into the pan before turning it out onto the cookie sheet and cutting it into 8. I simply find that this is less of a mess and helps me to shape the scones a little more easily.,I loved this — as I do all of YOUR recipes. I can almost guarantee that if you posted it, I and my family and any friends I share with will be happy. I had to substitute 2T fresh ginger and I exchanged 1/4 c flour with whole wheat and sneaked in 1T flax seed flour for some extra punch (I normally don’t make changes on first try, but this recipe sounded like it would stand up to it). My kids gobbled them up, my daughter’s sleepover guest LOVED it, and my husband was upset I didn’t make more! Can’t wait to use up more apples this way, which is how I found the recipe. Thanks!
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Steps
1
Done
|
Heat Oven to 400 Degrees. |
2
Done
|
Spray Cooking Sheet With Nonstick Cooking Spray. |
3
Done
|
Combine Flour, Sugar, Baking Powder and Salt in a Medium Bowl; Mix Well. |
4
Done
|
Cut in Butter With a Pasty Blender or a Fork Until Mixture Resembles Coarse Crumbs. |
5
Done
|
Stir in Apple and Ginger. |
6
Done
|
Beat Eggs in a Small Bowl. |
7
Done
|
Stir in Cream and Lemon Peel. |
8
Done
|
Add to Dry Ingredients; Stir Just Until Moistened. |
9
Done
|
Gently Knead Dough 5 or 6 Times on a Lightly Floured Surface. |
10
Done
|
Place Dough on the Prepared Cookie Sheet Pressing Into an 8 Inch Round About 1 Inch Thick. |