Wednesday, January 26, 2011

238. Apple Scones, Moist

More than thirty years ago, my husband and I traveled to London. It was exciting to go to a country that had castles, moats, a queen and romantic, storybook settings. In addition to the guide-book touring suggestions, we had been well informed by other travelers regarding the left-side driving, the rainy weather and the rough toilet paper.

My mother also warned me about the food. She said that cooking was not something the English were known for. Actually, she said their food was horrible. In view of those statements...I tried to order items that were Americanized and easy to prepare.

There are some foods, however, that are truly English and should be tried. So, that first morning as we sat in the hotel restaurant, I could hardly wait to try out something that I had only read about...crumpets. I did not know exactly what they were, but I did think I was in the right place to find out. When I ordered crumpets, the waiter looked at me like I had two heads and said he did not know what they were.

That was definitely a deflating moment and, while I never did get to have crumpets, I was able to choose a common English breakfast scones! Today's recipe would probably not be found in England as it contains apples and is moist and tender...something the scones I had in England were not.

(These scones are so moist and delicious, I actually had to freeze two of the three rounds the recipe makes just so I would stop eating them!)

Note: To only make one large round, divide recipe in half.

Apple Scones

2  golden delicious apple - peeled, cored and chopped
4 C flour
2 T baking powder
2 tsp salt
1/2 C + 2 T margarine
2 tsp brown sugar
1 C + 2 T sugar
1 1/3 C milk

Pre-heat the oven to 400 degrees. Stir together the flour, baking powder and salt in a bowl.
Cut in the margarine until mixture is crumbly. Add sugars and chopped apple. Next, slowly add milk until a soft but not sticky dough is obtained.

On a lightly floured board knead dough together gently. Divide dough into thirds. On a greased baking sheet, pat the first piece into a  round shape that is about 1/2 inch thick; with a knife, mark lightly on top into 8 equal wedges. Bake in the pre-heated oven for 18-20 minutes until lightly browned. Remove baked crumpet round to a wire rack to cool slightly. Proceed with remaining dough. Cut or break warm rounds into triangles and serve with butter.

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