Photo used under Creative Commons Licensing
Use a firm baking apple for these scones. Braeburn, Gala, Granny Smith and Haralson are all good choices. Soft or super juicy apples will add too much moisture to the recipe.
2 cups flour
1/3 cup sugar
3 teaspoons baking powder
½ teaspoon salt
6 tablespoons butter, cut into pieces
½ cup finely chopped, peeled apple
½ cup whipping cream
½ teaspoon grated lemon peel
¾ cup powdered sugar
2 tablespoons fresh lemon juice
Heat oven to 400º. Spray cookie sheet with cooking spray. Combine flour, sugar, baking powder and salt; mix well. With pastry blender or fork cut in butter until mixture resembles coarse crumbs. Stir in apple.
Beat egg in small bowl. Stir in cream and lemon peel. Add to dry ingredients; stir just until moistened.
On floured surface, gently knead dough 5 or 6 times. Place dough on cookie sheet; press to form 8-inch round, about 1 inch thick. Cut into 8 wedges. Separate wedges slightly.
Bake for 15-20 minutes or until light golden brown.
In a small bowl combine powdered sugar and lemon juice; blend well. Drizzle warm scones with glaze. Yield: 8 scones