Easy Apple Scones

          A note to readers: This blog has moved! Please visit the new IN OUR GRANDMOTHERS’ KITCHENS for new posts as well as copies of older ones (yes, even this post!).  See you around the stove……..

          Tinky

            This simple recipe never fails to please. I made it almost weekly when I worked as the demo cook at Bloomingdale’s in Tysons Corner, Virginia. It’s also delightful with dried cranberries instead of the apple and plain sugar on top.

Ingredients:

1/2 cup sugar

2 cups flour

1-1/2 teaspoons baking powder

1 teaspoon baking powder

1/2 teaspoon salt

6 tablespoons (3/4 stick) sweet butter

2/3 cup cut-up apple (about 1 medium apple—use a bit more if you like)

1 egg

2/3 cup buttermilk

1 egg

1/2 teaspoon vanilla

cinnamon sugar as needed

Directions:
            Preheat the oven to 325 degrees.  Combine the sugar, flour, baking powder, baking soda, and salt.  Cut in the butter, but be careful not to overmix.  Stir the apple pieces into this mixture.

            In a separate bowl, combine the egg, buttermilk, and vanilla.  Add the apple mixture and blend briefly.  Place the dough on a floured surface, and knead it a few times with well floured hands.  Cut the dough into 6 to 8 pieces, and place them on a greased baking sheet.  Sprinkle the cinnamon sugar on top for added flavor and crunch.  Bake for 18 to 25 minutes.  Makes 6 to 8 scones.

            From Tinky’s Pudding Hollow Cookbook. For more information and recipes, visit Tinky’s web site, www.merrylion.com.

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