Apple Scones *





I saw this recipe and bookmarked it because it has no eggs, a smaller amount of sugar, and got great reviews.  It’s from  I did it completely in the food processor. First, I shredded the apple (but only used 1/2 cup), then I removed the shredded apple, and mixed my other ingredients (flour, sugar, baking powder, baking soda, and salt).  Then I added back my apple and then put in the milk.  I even ‘kneaded’ it in the processor instead of on a cutting board.  Easy, just a little sticky recipe, so I added more flour and covered it in flour before shaping into a circle.  DELICIOUS!  Add some butter and preserves, serve with tea!  It goes great with Dutch apple preserves!


  • 2 cups flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup butter, cold
  • 1/2 cup apple, shredded (1 medium)
  • 1/2 cup milk
  • to taste milk, for topping the scones
  • to taste sugar
  • to taste cinnamon**

**Known IC irritants, tread carefully!  Omit the cinnamon to make it IC safe.

  1. Preheat oven to 425 degrees.
  2. Measure flour, sugar, b. powder, soda, and salt into large bowl. Cut in butter until crumbly.
  3. Add apple and milk. Stir to form soft dough.
  4. Turn out onto lightly floured board; knead gently 8 to 10 times. Pat into two 6-inch circles. Place on greased baking sheet.
  5. Brush tops with milk; sprinkle with sugar and cinnamon. Score each top into six pie-shaped wedges. 
  6. Bake for 15 minutes or until browned and risen. Serve with warm butter and marmalade.
  7. Optional: Add 1/2 cup currants to batter.



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