Apple Walnut Scones Recipe
3 C. unbleached all-purpose flour
1/3 C. sugar
1 T. baking powder
1/2 t. baking soda
1 t. salt
1/4 t. freshly grated nutmeg
grated zest of one small lemon
3/4 C. butter
1 C. finely chopped tart apple, peeled or not
1/2 C. chopped walnuts
1 C. buttermilk
2 T. sugar mixed with 1/2 t. cinnamon
Preheat the oven to 400°F. Combine the flour, sugar, baking powder, baking soda, salt, nutmeg and lemon zest in a mixing bowl. Cut in the butter with a fork or fingers, until coarse crumbs form. Stir in the chopped apples and walnuts, then the buttermilk, and mix until a sticky dough forms.
Turn the dough onto a lightly floured work surface and knead it gently just until it holds together. Divide into 3 equal pieces and pat each into a round about 1-inch thick and 6 inches across. Cut each round into 4 wedges, and sprinkle them with the spice-sugar mixture.
Place the scones 1 inch apart on a greased baking sheet. Bake in the preheated oven for 15 to 20 minutes, until golden brown. Top with glaze.
1/4 C. packed brown sugar,
1/4 C. sweetened condensed milk
2 T. butter
1 C. confectioners' sugar
1 t. vanilla extract
For caramel glaze, combine brown sugar and condensed milk in a small saucepan. Cook over medium heat, stirring often, until mixture begins to bubble. Reduce heat to low and add butter; cook and stir until melted. Remove from the heat and stir in confectioners' sugar and vanilla. Spread over cooled scones.
Makes 12 scones.
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