Saturday, June 16, 2007

Apple Scones

The basic recipe is from Pam Anderson in USA Weekend, but I've varied it slightly by adding fresh apple. Her recipe calls for dried fruit, but I like the moistness that the fresh apple brings. To cut the apple easily, I use our apple corer/slicer. Then I take the slices and cut them into smaller pieces. For the original recipe by Pam Anderson and her variations on the scones, go here.

2 cups flour
1/3 cup plus 1 teaspoon sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter, frozen
1 apple, cored, peeled & cut into small pieces
1/2 cup sour cream
1 large egg

1) Adjust oven rack to lower-middle position and preheat oven to 400 degrees.

2) In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal). Stir in apple pieces.

3) In a small bowl, whisk sour cream and egg until smooth.

4) Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)

5) Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4 inch thick. Sprinkle with remaining teaspoon of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

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