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Apple 'n' Honey Scones Recipe

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These scones take little time to prepare and are wonderfully moist with lots of flavor.—Bernadette Colvin, Tomball, Texas
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings

Ingredients

  • 2 cups all-purpose flour
  • 2/3 cup toasted wheat germ
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/3 cup cold butter
  • 1 large tart apple, peeled and chopped
  • 1/2 cup milk
  • 1/4 cup honey
  • TOPPING:
  • 2 teaspoons wheat germ
  • 2 teaspoons sugar
  • 1/4 teaspoon ground cinnamon

Nutritional Facts

1 serving (1 each) equals 272 calories, 9 g fat (5 g saturated fat), 22 mg cholesterol, 299 mg sodium, 42 g carbohydrate, 2 g fiber, 7 g protein.

Directions

  1. In a large bowl, combine the flour, wheat germ, baking powder, cinnamon, baking soda, salt and nutmeg. Cut in the butter until mixture resembles coarse crumbs. Combine the apple, milk and honey; add to dry ingredients just until moistened.
  2. Turn onto a floured surface and knead gently 5-6 times. Gently pat dough into a 9-in. circle, about 1/2 in thick. Combine the topping ingredients; sprinkle over dough. Cut into eight wedges.
  3. Separate wedges and place 1 in. apart on a greased baking sheet. Bake at 400° for 15-18 minutes or until lightly browned. Remove from pan to a wire rack. Serve warm. Yield: 8 scones.
Originally published as Apple 'n' Honey Scones in Country Woman March/April 1997, p35

Nutritional Facts

1 serving (1 each) equals 272 calories, 9 g fat (5 g saturated fat), 22 mg cholesterol, 299 mg sodium, 42 g carbohydrate, 2 g fiber, 7 g protein.

Reviews for Apple 'n' Honey Scones

AVERAGE RATING
   (2)
RATING DISTRIBUTION
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 (1)
4 Star
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MY REVIEW
Reviewed Nov. 20, 2013

The perfect scone - moist, but not dense. An almost rustic flavor with the toasted wheat germ. Not overly sweet, but definitely a winning combination. Great with my cup of coffee.

MY REVIEW
Reviewed Apr. 28, 2010

Scrumptious.

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