Vegetarian

Apple pie honey wheat scones

Name: Apple pie honey wheat scones
Total time: 45 min
Yield: 8 servings
Ingredients: 120 g flour; 4 Tbsps dark brown sugar; 0.5 tsps ground cinnamon; 1 Tbsp baking powder; 0.25 tsps salt; 0.5 tsps fresh ginger root; 4 Tbsps unsalted butter; 178.5 ml cream; 1 free range eggs; 2 Tbsps runny honey; 1 tsp vanilla extract; 1 tsp brandy; 187.5 g apple; 1 Tbsp sugar

An American recipe for Apple Pie Honey Wheat Scones, serving 8 and costing 49 cents per serving. This recipe covers 9% of your daily requirements of vitamins and minerals. Suitable for a lacto ovo vegetarian diet, it is best enjoyed as a breakfast option. Similar recipes include Apple scones with apple pie spice icing and Whole Wheat Honey Apple Bundt Cake.

Ingredients

flour

120 g

dark brown sugar

4 Tbsps

ground cinnamon

0.5 tsps

baking powder

1 Tbsp

salt

0.25 tsps

fresh ginger root

0.5 tsps

unsalted butter

4 Tbsps

cream

178.5 ml

free range eggs

runny honey

2 Tbsps

vanilla extract

1 tsp

brandy

1 tsp

apple

187.5 g

sugar

1 Tbsp

Method

Preheat oven to 400 degrees.
Line a baking sheet with parchment paper.
In a large mixing bowl whisk together first 7 ingredients.
Add fresh ginger and butter. Work everything together with your fingers until the mixture is in course crumbles. You want the butter to remain as cool as possible and still be in pieces. You can do this part with the food processor if you want, but I prefer to just mix by hand because you still have to transfer it all to a bowl, so it's less to clean up.
Add the cream, egg, honey, vanilla, and brandy. Knead the dough until it comes together.
Dump the apples in and press them into the dough until they are evenly distributed and you have a nice round ball of dough. As with any bread, handle it as little and as quickly as possible or the scones will be tough.
On a floured surface flatten the dough ball into a one inch thick disc. Use just enough flour to keep it from sticking to your hands as this will dry out the dough.
Cut the disc into 8 equal sections.
Place scones on the baking sheet and sprinkle with Turbonado sugar.
Bake for approximately 15 - 18 minutes or until they are golden brown.
Melt butter and drizzle over the top of a warm scone. Oh my...scrumptious :)
Transfer the rest to a wire rack to cool.
Store in a sealed container or Ziploc bag. They also freeze well for 3 to 4 months.

Nutrition:

302 kcal

Carbs

38 g

Fat

14 g

Protein

5 g

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