Recipes Bread Quick Bread Recipes Scone Recipes Apple Scones 4.2 (466) 376 Reviews 61 Photos This has a terrific aroma and taste. These scones are perfect for tea. Submitted by Carol Updated on October 4, 2022 Save Rate Print Share Trending Videos Close this video player 61 61 61 61 61 Prep Time: 15 mins Cook Time: 15 mins Total Time: 30 mins Servings: 12 Yield: 12 scones Jump to Nutrition Facts Ingredients 2 cups all-purpose flour ¼ cup white sugar 2 teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt ¼ cup butter, chilled 1 apple - peeled, cored and shredded ½ cup milk 2 tablespoons milk 2 tablespoons white sugar ½ teaspoon ground cinnamon Directions Measure flour, sugar, baking powder, soda, and salt into a large bowl. Cut in butter or margarine until crumbly. Add shredded apple and milk. Stir to form a soft dough. Turn dough out onto a lightly floured surface. Knead gently 8 to 10 times. Pat into two 6-inch circles. Place on greased baking sheet. Brush tops with milk, and sprinkle with sugar and cinnamon. Score each into 6 pie-shaped wedges. Bake at 425 degrees F (220 degrees C) for 15 minutes, or until browned and risen. Serve warm with butter. I Made It Print Nutrition Facts (per serving) 147 Calories 4g Fat 25g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 147 % Daily Value * Total Fat 4g 6% Saturated Fat 3g 13% Cholesterol 11mg 4% Sodium 264mg 11% Total Carbohydrate 25g 9% Dietary Fiber 1g 3% Total Sugars 8g Protein 3g 5% Vitamin C 1mg 1% Calcium 66mg 5% Iron 1mg 6% Potassium 56mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved