“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.”
READY IN:
50mins
SERVES:
8
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Heat oven to 400 degrees.
  2. Spray cooking sheet with nonstick cooking spray.
  3. Combine flour, sugar, baking powder and salt in a medium bowl; mix well.
  4. Cut in butter with a pasty blender or a fork until mixture resembles coarse crumbs.
  5. Stir in apple and ginger.
  6. Beat eggs in a small bowl.
  7. Stir in cream and lemon peel.
  8. Add to dry ingredients; stir just until moistened.
  9. Gently knead dough 5 or 6 times on a lightly floured surface.
  10. Place dough on the prepared cookie sheet pressing into an 8 inch round about 1 inch thick.
  11. Cut into 8 wedges seperating slightly.
  12. Bake for 15 to 20 minutes or until light golden brown and center is set.
  13. Glaze: Combine powdered sugar and lemon juice; blend well.
  14. Drizzle warm scones with glaze.
  15. Serve warm.

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