Time 30m Yield 12 scones Number Of Ingredients 13 Steps:
Preheat oven to 400 degrees. Line a baking sheet with parchment. Toss grated apple with lemon or lime juice and zest in a bowl. Sift together flours, salt, baking powder and baking soda, and stir in oats and sugar. Place in a large bowl or in the bowl of standing mixer fitted with the paddle. Add butter and mix in with your hands, rubbing the flour and butter briskly between your fingers; or beat on low speed until butter is distributed throughout the flour and the mixture has a crumbly consistency. Add apple with liquid to the large bowl. Add pecans and stir or mix at medium speed until incorporated. Add just enough yogurt or buttermilk to allow dough to come together. Scrape out onto a lightly floured surface and gently shape into a rectangle, about 3/4 inch thick. Cut into 6 squares, then cut squares in half on the diagonal to form 12 triangular pieces. Or use a biscuit cutter to cut rounds. Place on baking sheet. Bake 18 to 20 minutes, until lightly browned. Cool on a rack.
Time 25m Yield 12 serving(s) Number Of Ingredients 8 Steps:
Sift dry ingredients into a bowl, add remaining ingredients & combine well. Turn out onto a lightly floured surface & knead until smooth. Pat dough out & cut into rounds using a 6cm scone cutter. Place scones on an oven tray and bake at 200.C for 12-15 mins or until cooked.
Time 40m Yield 8 Number Of Ingredients 15 Steps:
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Stir the flour, sugar, baking powder, baking soda, and salt together in a mixing bowl. Use two forks or a pastry blender to cut in the shortening with the flour mixture until the mixture resembles coarse corn meal. Stir in the chopped apples. Whisk 1 egg, yogurt, milk, and almond extract together in a small bowl until smooth. Stir the egg mixture into the flour mixture just until blended. Gather the dough, and place the dough on a lightly floured surface; knead 4 to 5 times. Pat dough into a 7 inch diameter circle about 1 1/2 inch thick. Cut dough into 8 wedges, and place on prepared baking sheet. To make the scone topping, whisk the milk and 1 egg together in a small bowl. Brush tops of scones with the egg mixture. Sprinkle each scone with cinnamon sugar and almonds. Bake in preheated oven until tops are golden brown, and a toothpick inserted in center comes out clean, about 20 minutes. Remove from oven and cool on a wire rack. Serve warm or at room temperature.
Time 1h15m Yield 8 Number Of Ingredients 10 Steps:
Preheat the oven to 300 degrees F (150 degrees C). Grease a baking sheet. Sift flour, baking powder, baking soda, cinnamon, and salt into a mixing bowl and rub in butter. Add apples and 6 tablespoons brown sugar. Add 1/2 cup milk and work into a dough. Press into a 6- to 7-inch round on the prepared baking sheet. Brush with 1 tablespoon milk and sprinkle with remaining 1 tablespoon brown sugar. Score into 8 segments without cutting all the way through. Bake in the preheated oven until golden, about 1 hour.
Time 42m Yield 12 scones, 12 serving(s) Number Of Ingredients 11 Steps:
Heat oven to 400°F Grease a baking sheet. In a large bowl, combine flour, 2 tbls sugar, baking powder, and 1 tsp cinnamon; mix well. With pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in apples and walnuts. In a small bowl, combine milk and egg yolk, blend well. Add milk/egg mixture to the flour mixture and stir just until dry ingredients are moistened. On a lightly floured surface, gently knead dough several times. With floured rolling pin, roll dough to 1/2 inch thickness. Cut out scones with a 3-inch round cookie cutter. Place 2 inches apart on prepared baking sheet. In another small bowl, beat egg white until foamy. Brush egg whites over tops of scones. Mix together the cinnamon and sugar for the topping and then sprinkle this over the scones. Bake for 20-22 minutes or until firm to the touch. Immediately remove from the baking sheet and serve warm.
Time 45m Yield About 18 scones Number Of Ingredients 10 Steps:
Preheat the oven to 400 degrees F (204 degrees C), with racks in the upper and lower thirds. Line two baking sheets with parchment paper. In a large bowl, whisk together the flour, granulated sugar, baking powder, cinnamon and salt. Add the butter and toss to coat the cubes with flour. Cut the butter into the flour by rubbing it between your forefingers and thumbs until the butter pieces are between the size of peas and walnut halves. Add the chopped apples and toss gently to combine. Make a well in the center of the dry ingredients and pour in the cream. Toss the mixture with your fingers to combine, then knead gently to ensure everything is evenly moistened. Scoop 1/4-cup mounds of the dough onto the prepared baking sheets (I do this by hand because I like them to look craggy, but you can use a No. 16 (1/4-cup scoop)), leaving at least 1 1/2 inches between them. Brush the tops of the scones with the egg wash and sprinkle generously with turbinado sugar. Bake the scones, switching the sheets from front to back and top to bottom at the halfway mark, for 20 to 22 minutes, until the tops and edges are golden brown. The scones can be served warm or at room temperature.
