This recipe is said to come from the Angel of the Garden Tea Room in Waynesville, OH
Makes 12 scones
2 cups flour
1/2 cup sugar
3 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
(I add 1 tsp cinnamon - optional)
1/2 stick butter
1/2 cup buttermilk
1 tsp vanilla
1 medium apple, peeled, cored, finely chopped
1/2 cup pecans, finely chopped (optional)
2 TBSP milk
3 TBSP superfine sugar
1/2 tsp cinnamon
Preheat Oven 425 degrees
In a medium bowl mix together - flour, sugar, baking powder, baking soda salt and cinnamon (optional).
Cut butter into dry ingredients until crumbly
Add buttermilk, vanilla, apples and pecans - mixture will be stiff. Stir together until dough is formed.
Divide dough in half
Shape each half into 6 scones
Place on baking sheetBrush tops with milk. Combine superfine sugar with cinnamon and sprinkle on top of scones.
Bake for 15 - 20 minutes until golden brown.
Serve warm with butter.
