| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 10 | Servings | ||
INGREDIENTS
| 1/4 | ts | Salt; (optional) |
| 2 | c | All-purpose flour |
| 1/3 | c | Margarine |
| 2/3 | c | Wheat germ |
| 1 1/4 | c | Apple; peeled, finely chopped |
| 2 | ts | Baking powder |
| 1 | ts | Ground cinnamon |
| 1/2 | c | Skim milk |
| 1/4 | ts | Ground nutmeg |
| 1/4 | c | Honey |
| 1/4 | ts | Baking soda |
| 1 | tb | Wheat germ |
| 1/4 | ts | Ground cinnamon |
| 1 | tb | Sugar |
INSTRUCTIONS
TOPPING Cost: $ - Preparation Time: 20 minutes Difficulty Level: 3 - Servings: makes 10 scones 1. Heat oven 400F. Lightly spray large cookie sheet with non-stick cooking spray or grease lightly. Handle the dough gently, over-mixing scones can make them tough. 2. Combine flour, wheat germ, baking powder, spices, baking soda and salt. Cut in margarine until mixture resembles coarse crumbs. Add combined apple, milk and honey, mixing just until dry ingredients are moistened. 3. Turn dough out onto lightly floured surface; knead gently 5 to 6 times. Pat dough into 9-inch circle. 4. Mix together topping ingredients. Sprinkle over dough. Cut dough into 10 wedges. Place 1/2-inch apart on prepared cookie sheet. Bake 16 to 18 minutes or until light golden brown. NUTRITIONAL INFORMATION per scone: 220 calories; 6g protein; 34g carbohydrate; 7 g fat; 210 mg sodium Posted to The Gourmet Connection Recipe Page Newsletter by Gourmet Connection <newsletter@gourmetconnection.com> on Apr 21, 1998
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