I just had some pretty awesome masala dosas at Muyuri and they totally satisfied my Indian fix. They were so simple too, a giant 2 feet long crepe with potatoes peas and carrots and lots of yummy spices. Ours was served with coconut chutney and ginger chutney. I am one really happy person right now so excuse my food rantings. I realized this evening I had alot of apples leftover from holiday baking and just before I thought about making an apple pie, I thought, why not make something different, like a scone? So here’s my question: have you ever had a fresh out of the oven scone with a spread of butter? No you say? My friends you have not lived if you haven’t had a hot scone. If you’ve got some leftover Granny Smith apples, consider doing something different for a change. These are best served warm with a hot cup of Twinning’s Lady Grey tea.
- 2 cups all-purpose flour
- 1/4 cup white sugar
- 2 teaspoons baking powder
- 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/4 cup butter, chilled
- 1 apple – peeled, cored and shredded
- 1/2 cup milk
- 2 tablespoons milk
- 2 tablespoons large sugar granules
- 1/2 teaspoons ground cinnamon
- In a large bowl, mix flour, sugar, baking powder, baking soda, and salt into a large bowl. Cut in the butter and mix until crumbly. Add shredded apple and milk. Stir to form soft dough.
- Turn dough out onto a floured surface and knead gently 8 to 10 times. Form onto a giant 6 inch disk. Place onto baking sheet. Brush top with 2 tablespoons milk and sprinkle with cinnamon and sugar.
- Bake at 425 for 15-20 minutes or until golden brown and risen. Serve warm with butter and tea!