How To make Apple & Raisin Scones
1/2 c Dried apples
1 1/2 c Wheat germ
--original or honey crunch 1/2 c Whole wheat flour
1 tb Baking powder
1/3 c Margarine
1/2 c Raisins
1/3 c Lowfat 2% milk
2 Egg whites; slightly beaten
Recipe by: Best Recipes, Muffins & Quick Breads Preheat oven to 400 degrees. Coarsely chop the apples; set aside. Combine the wheat germ, flour, sugar, and baking powder. Cut in the margarine until the mixture resembles coarse crumbs. Stir in the raisins and apples. Combine the milk and egg whites; add to the dry ingredients, mixing just until moistened. Turn the dough out onto an ungreased cookie sheet; pat into a 9-inch circle. Cut into eight wedges; do not separate. Bake for 12 to 15 minutes, or until light golden brown. Break apart; serve warm with margarine, fruit spread or honey, if desired. Penny Halsey (ATBN65B). -----
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Apple Cinnamon Scones
These Apple Cinnamon Scones are flaky, tender, and utterly delicious. They are THE perfect bake on a fall day as leaves begin to turn and flutter to the ground. Topped with maple cinnamon glaze, these easy-to-make scones are a scrumptious autumn treat.
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Apple raisin breakfast scones recipe
Breakfast
Apple & Cinnamon Scones
Apple & Cinnamon Scones
Prep Time: 10 mins.
Cook Time: 20 mins.
Total Time: 30 mins.
Serves: 8 people.
INGREDIENTS:
¼ cup (2oz/50g) cold butter, plus 1 tablespoon.
1 large Granny Smith apple, peeled and diced.
½ teaspoon of cinnamon.
2 cups (8oz/250g) self-raising flour.
3 tbsp (50g/2oz) Butter
¼ teaspoon salt.
⅛ cup (1oz/25g) sugar.
½ cup (4fl.oz/125ml) buttermilk.
1 tablespoon milk.
1 tablespoon demerara sugar.
METHOD:
1. Preheat oven to 220°C/428°F/Gas Mark 7.
2. Melt one tablespoon of butter in a pan.
3. Add the chopped apple and cook for 5 minutes.
4. Sprinkle over the cinnamon and cook for a further 2 minutes.
5. Set aside and cool.
6. In a medium size bowl, add the flour and salt.
7. Rub in the butter until the mixture resembles breadcrumbs.
8. Mix in the sugar, apple and buttermilk.
9. Stir until the mixture comes together.
10. Put onto a lightly floured surface and knead until the mixture forms a ball.
11. Put on a baking sheet, using a sharp knife lightly score the top of the cake into 8 wedges.
12. Brush with milk and sprinkle demerara sugar over the top.
13. Bake for 20-25 minutes until risen and golden.
14. Cool on a wire rack for 15 minutes.
15. Pull apart the wedges before serving.
16. You can store this scone in an airtight container at room temperature for up to 3 days, or freeze for up to three months.
17. Mmm Scrummy!
cinnamon apple raisin scones
breakfast
VEGAN APPLE CINNAMON SCONES (NO OIL, LOW FAT) | Vegan Richa Recipes
Vegan Apple Cinnamon Scones! NoAdded refined Oil and No Coconut milk! Lower fat delicious Apple Pie Scones.
FULL RECIPE:
These Spiced Cinnamony Apple Scones are just perfect to use the apple bounty. They are also low-fat with no added oil and no full fat coconut milk! And yes, they are still crisp and biscuity!!
I usually use full fat coconut milk for scones when making the without oil/butter and that works out really well. It is not low fat however, so I decided to experiment with other options. The 2 things tot make a good low fat scone are 1. do all possible things to keep the moisture from baking out, which can result in dry scones, 2. Chilling at several points for the biscuit like texture rather than cake or muffin texture.
In these scones, I use almond milk and apple sauce as the wet ingredients, which are frozen until some portions of the mix freezes. This mix is used to make the scone dough. The thinly sliced apples are tossed in maple syrup to keep a barrier between the apple moisture and the scone dough. The dough is topped with a liberal dusting of cinnamon and sugar. This helps seal in some of the moisture during baking. The shaped scones are chilled again before baking for a nice crisp crumb.
Substitution options are in the notes and in the post.
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#veganricha #veganscones #applescones #easyveganreccipes
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