Virginia Apple Scones
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 392.9
- Total Fat: 17.1 g
- Cholesterol: 42.6 mg
- Sodium: 514.3 mg
- Total Carbs: 61.0 g
- Dietary Fiber: 5.1 g
- Protein: 7.9 g
View full nutritional breakdown of Virginia Apple Scones calories by ingredient
Introduction
Great breakfast scone. Original recipe found in YouTube. Only slightly changed to my taste. Great breakfast scone. Original recipe found in YouTube. Only slightly changed to my taste.Number of Servings: 8
Ingredients
-
1 1/4 cup rolled oats
3 cups unsifted all-purpose flour
4 tsp. baking powder
1 tbs. vanilla sugar or regular granulated sugar
1 1/2 tsp. cinnamon
172 tsp. salt
1/2 tsp. baking soda
1/4 tsp. allspice
2/3 cup unsalted butter
1 large golden delicious apple, chopped
1 1/3 cup buttermilk, low-fat
Directions
1. Heat oven to 220° C (425° F). Grease baking sheet.
2. Combine dry ingredients in bowl of food processor.
3. Cut butter inot dry ingredients, using pulses, until the mixture resembles coarse crumbs.
4. Transfer to mixing bowl. Add apples and buttermilk to mixture. Stir until just bound together.
5. Turn dough on to heavily floured board. With floured hands, knead 6 to 7 times to form soft dough.
6. Divide mixture in half. Roll halves into 19cm (7") rounds. Cut each round info four wedges. (Alternative: cut with biscuit cutter).
7. Place on baking sheet and bake for 15-18 minutes until golden brown. Serve immediately. (I like to spread low-fat butter and marmalade on the warm scones and enjoy with cappucino.)
Variation 1: Add raisens or Sultanas to mixture
Variation 2: Substitute blueberries for apple
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user SCALAR51.
2. Combine dry ingredients in bowl of food processor.
3. Cut butter inot dry ingredients, using pulses, until the mixture resembles coarse crumbs.
4. Transfer to mixing bowl. Add apples and buttermilk to mixture. Stir until just bound together.
5. Turn dough on to heavily floured board. With floured hands, knead 6 to 7 times to form soft dough.
6. Divide mixture in half. Roll halves into 19cm (7") rounds. Cut each round info four wedges. (Alternative: cut with biscuit cutter).
7. Place on baking sheet and bake for 15-18 minutes until golden brown. Serve immediately. (I like to spread low-fat butter and marmalade on the warm scones and enjoy with cappucino.)
Variation 1: Add raisens or Sultanas to mixture
Variation 2: Substitute blueberries for apple
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user SCALAR51.