APPLE SCONES

My sister Susan flew into town this weekend to spend a couple of days with me.  We've spent the the past two days hitting the antique malls (disappointing), walking (she did not bring the right shoes) and eating (I've been in the kitchen, cooking, a lot).  I made a sweep of my vegetable garden and last night we were able to have a fresh tomato tart and everyone's favorite, tomato risotto, along with baguettes I made yesterday.  Tonight dinner will be grilled beef tenderloin fillets with Maytag Blue Cheese and a roasted beet salad (with more Maytag Blue!). 

This morning I made fresh apple scones for breakfast.  This recipe has always been one of my favorites.  They disappeared quickly.

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                                         APPLE SCONES

• 1 1/4 cups flour
• 4 tablespoons brown sugar, divided
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 cup unsalted butter
• 1/4 cup sour cream
• 1 egg
• 1 cup finely diced apples
• 1 tablespoon sour cream
• 1/4 teaspoon cinnamon

1.  In the bowl of a food processor, combine flour, 3 tablespoons brown sugar, salt, soda and baking powder.  Process briefly.  Cube cold butter and add to the flour mixture.  Pulse until the butter resembles peas.  In a large bowl, combine 1/4 cup sour cream and egg and mix until blended.  Stir in diced apples.  Add the flour mixture and stir until combined.  Gather the dough together into a ball in the bowl, and with floured hands, knead lightly 5 times.
2.  Divide the dough in half and place on a baking sheet that has been lined with parchment paper or Silpat.  With floured hands, press each into a disc about 5-inches in diameter.  Using a floured knife, cut each disc into four wedges and separate the wedges slightly.  Brush top of dough with remaining 1 tablespoon sour cream.  Sprinkle with mixture of remaining 1 tablespoon brown sugar and cinnamon.  Bake at 400 degrees for 20-25 minutes, or until done.