Makes 12 Scones
2 c. all-purpose flour
1/4 c. sugar
2 tsps. Clabber Girl Baking Powder
1/2 tsp. Clabber Girl Baking Soda
1/2 tsp. salt
1/4 c. butter (chilled)
1 apple (peeled, cored, and shredded)
1/2 c. milk
2 tbsp. milk
2 tbsp. sugar
1/2 tsp. ground cinnamon
In a large bowl combine flour, sugar, Clabber Girl Baking Powder, Clabber Girl Baking Soda, and salt. Once dry ingredients are combined; cut in butter until coarse crumble forms. Add shredded apple and milk to crumble and continue to stir to form a soft dough.
Turn dough out onto a lightly floured surface. Knead gently 8-10 times. Pat dough into two 6-inch circles. Place circles on greased baking sheet(s). Brush tops with 2 tbsp. milk then sprinkle with sugar and cinnamon. Score each unbaked circle into 6 triangle shaped wedges.
Preheat oven to 425 degree F. Bake scored dough circles for 15 minutes, or until browned and risen.
Remove scones from oven and move to wire rack and allow to cool for 5 minutes. Use a sharp knife to cut scones along scored triangle patterns and serve scones warm.
Faye Benning. Geneva, Iowa. Recipe Revised 7/14