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Prep Time: 20 Minutes Cook Time: 22 Minutes |
Ready In: 42 Minutes Servings: 6 |
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***Updated 4/8/08 - This recipe has been adjusted regarding bake times and temperature. That seemed to correct the problems stated by the reviewer (based on her baking these again.) The reviewer did suggest to just use a powdered sugar/milk glaze over the scones also. Thank you to Chef #532663 for all her help in figuring out what when wrong the first time.**** From Pillsbury recipe clip-out. I made these years ago and unfortunately cannot remember the results...one of the few recipes I did not write down a comment outside of the date I made them. Ingredients:
2 cups all-purpose flour |
2 tablespoons sugar |
3 teaspoons baking powder |
1 teaspoon cinnamon |
1/2 cup butter |
1 cup apple, chopped |
1/2 cup walnuts, chopped |
1/2 cup milk |
1 egg, separated |
1 tablespoon sugar (for topping) |
1/2 teaspoon cinnamon (for topping) |
Directions:
1. Heat oven to 400°F Grease a baking sheet.
2. In a large bowl, combine flour, 2 tbls sugar, baking powder, and 1 tsp cinnamon; mix well.
3. With pastry blender, cut in butter until mixture resembles coarse crumbs.
4. Stir in apples and walnuts.
5. In a small bowl, combine milk and egg yolk, blend well.
6. Add milk/egg mixture to the flour mixture and stir just until dry ingredients are moistened.
7. On a lightly floured surface, gently knead dough several times.
8. With floured rolling pin, roll dough to 1/2 inch thickness.
9. Cut out scones with a 3-inch round cookie cutter.
10. Place 2 inches apart on prepared baking sheet.
11. In another small bowl, beat egg white until foamy.
12. Brush egg whites over tops of scones.
13. Mix together the cinnamon and sugar for the topping and then sprinkle this over the scones.
14. Bake for 20-22 minutes or until firm to the touch.
15. Immediately remove from the baking sheet and serve warm.
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