Apple-Cinnamon Scones

Apple-Cinnamon Scones

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  • 2 cups Pillsbury BEST' All Purpose Flour

  • 2 tablespoons sugar

  • 3 teaspoons baking powder

  • 1 teaspoon cinnamon

  • ½ cup butter

  • 1 cup chopped apples

  • ½ cup chopped walnuts

  • ½ cup milk

  • 1 egg, separated

  • 1 tablespoon sugar

  • ½ teaspoon cinnamon


1. Heat oven to 375°F. Grease cookie sheet. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, 2 tablespoons sugar, baking powder and 1 teaspoon cinnamon; mix well. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Stir in apples and walnuts. 2. In small bowl, combine milk and egg yolk; blend well. Add to flour mixture; stir just until dry ingredients are moistened. 3. On lightly floured surface, gently knead dough several times. With floured rolling pin, roll dough to ½ ¬inch thickness. Cut out scones with 3 inch round or holiday shaped cookie cutter. Place 2 inches apart on greased cookie sheet. 4. In small bowl, beat egg white until foamy. Brush over tops of scones. In another small bowl combine 1 tablespoon sugar and ½ teaspoon cinnamon; mix well. Sprinkle over scones. 5. Bake at 375°F for 10 to 15 minutes or until firm to the touch. Immediately remove from cookie sheet. Serve warm. COOK’S NOTES Recipe Fact Scones are Scottish quick breads named for the Stone of Destiny, the crowning place for Scottish kings. In Great Britain, "scone" is pronounced to rhyme with "on." Traditional scones are made with oats, and are cut into triangles before being baked on a griddle. Our scones are made with all purpose flour, cut into circles and are baked in the oven. Kitchen Tip Do not over knead the dough or the scones will be tough.


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