APPLE CARDAMOM SCONES
2 cups all purpose flour
1/4 cup whole wheat flour
1 tblspn baking powder
2 tblspns granulated sugar
1/2 tsp salt
2 tspns ground cardamom
1 tsp ground ginger
1/4 pound (1 stick) cold unsalted butter cubed (keep chilled in the fridge)
3 large eggs – lightly beaten
1 cup buttermilk (or heavy cream)
2 medium Granny Smith apples – peeled, cored and chopped in a Cuisinart. (I like to add a tablespoon of lemon in this process to avoid browning.)
Preheat oven 400 F
In a large mixing bowl, combine flour, sugar, salt, baking powder, cardamom, cinnamon and ginger.
Gradually add in cubes of chilled butter and cut in with a pastry blender or by rubbing in with your hands until you have a pea like consistency. Do not over mix.
In a separate bowl, beat 2 of the eggs until they are light and fluffy. Reserve the third egg for brushing the top of the scones prior to baking. Mix in buttermilk or cream. Then blend in the chopped apples.
(I originally added the apples to the dough after the egg mixture however, found this way worked much better.)
Make a well in the middle of the flour mixture and slowly mix in the egg mixture.
Stir the dough until in comes together. Do not over mix.
Form into a ball and place on a lightly floured surface.
Dust a rolling pin and roll out the dough to approx 1” thick. Do not overwork the dough or you will loose the flakey texture when baked.
I like to make a long rectangle and cut into triangular shapes which will result in fewer scarps.
Place scones on a lined baking sheet about 1” apart.
Beat the 3rd egg in a bowl with a tablespoon of water. Brush the top of each scone with egg wash.
I like to sprinkle a little coarse salt or sugar to finish off the scone prior to baking.
Bake for approximately 15 minutes or until golden brown. Scones are always best when eaten when freshly baked and warm.
Have fun with this recipe! I do like to add a little lemon or orange zest in the flour mixture before mixing all the other ingredients.