Apple Scone Recipe
Dick and Donna make the best hosts, due in part to Donna’s Delicious Scones. Not kidding. I’m not an egg eater but I pretend there are no eggs in these little gems. Donna would like to share her recipe with you. Lucky you. no, seriously.
Each year we travel to the Gettysburg area, as vendors at the annual Apple Harvest Festival. For the past few years family friends have opened their home to us. We prefer staying with them than in a hotel. Even if we were visiting “just because” we enjoy their company. Dick and Donna are a hoot! We want to be like them when when we grow up.
Oh, and Donna makes her own clotted cream. BAM! Told you she’s the hostess with the mostest.
Please note Donna she does not follow an exact recipe when it comes to the additions she uses. I included her detailed notes in the recipe. Okay, let’s get to it!
RECIPE NOTES: Here is what Donna says about the additions she uses. For these Apple Craisin Scones, I finely chopped one medium sized apple, about 1 cup. I use whatever apples I have. Since there is no sugar in the basic recipe, I tossed about a tablespoon with the apples. I tossed in a handful (about a half to three quarter cups) of craisins. If batter appears to be too wet due to the apples, add a bit more flour.
- 2¾ cups flour
- 4 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup chilled butter (1 stick), cut into cubes
- 1 egg
- 1 cup buttermilk
- 1 cup peeled and chopped apple
- 1 tablespoon sugar
OPTIONAL additions - 1 cup of or a mix of the following: dried cranberries, white chocolate, citrus zest, apple chunks,
- Whisk the flour, baking powder, baking soda and salt.
- Cut in the butter. Add the egg and buttermilk and stir to combine.
- In a small bowl, toss the apples with sugar. Add the apples and any optional ingredients to the dough.
- Grease and flour a scone pan. * If not using a scone pan, form a 8 inch disc, cut the disc into 8 wedges and place on a greased baking sheet.
- Bake at 375ºF for 18 - 20 minutes.
- Let the scones cool in the pan and then remove.
NOTE: Most scones are rather dry so I always make sure that my batter is moist.