Menu
About Suisun Valley
Places to Stay
Map & Directions
Contact Us
×
Search
Menu
FARM STANDS & LOCAL PRODUCE
FARM STANDS & LOCAL PRODUCE
Erickson Ranch
Larry’s Produce
Shooting Star CSA
Recipes
MAP & DIRECTIONS
Find Farm Stands
Recipes
Wine Tasting
SUISUN VALLEY TASTING ROOMS
BackRoad Vines
Mangels Vineyards
Seven Artisans Winery
Tenbrink Vineyards
Wooden Valley Winery
SUISUN VALLEY WINE CO-OP
Blacksmith Cellars
King Andrews Vineyards
Sunset Cellars
NEIGHBOR TASTING ROOMS
Galvan Family Cellars
GV Cellars
Rock Creek Vineyards
MAP & DIRECTIONS
Find Tasting Rooms
NEIGHBOR WINERIES – INTERNET ONLY
Plough Family Vineyards
Thor Family Vineyards
Events & Attractions
Dining
SUISUN VALLEY DINING
Mankas Steakhouse
INNS, ART & SPECIALTY PRODUCTS
INNS
Suisun Valley Inn at Monroe Ranch
ART
Philip Glashoff Gallery
The Little Art Shop
SPECIALTY PRODUCTS
Cal Yee Farms
Il Fiorello Olive Oil Company
Jelly Belly Candy Company
Sepay Groves Olive Oil
Almond, Apple Cinnamon Scones
Print Recipe
Almond, Apple Cinnamon Scones
Print Recipe
Ingredients
2
cups
all-purpose flour
1/3
cup
white sugar
1
teaspoon
baking powder
1/2
teaspoon
baking soda
1/4
teaspoon
salt
6
tablespoons
shortening, chilled
2
Granny Smith apples, peeled and coarsely chopped
1
large egg
1/2
cup
plain yogurt
1
tablespoon
milk
1
egg, lightly beaten
2
tablespoons
cinnamon sugar
1/4
cup
sliced almonds
Servings:
Instructions
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
Stir the flour, sugar, baking powder, baking soda, and salt together in a mixing bowl.
Cut in the shortening with the flour mixture until the mixture resembles coarse corn meal. (Use two forks or a pastry blender)
Stir in the apples.
Whisk 1 egg, yogurt, milk, and almond extract together in a small bowl until smooth.
Stir the egg mixture into the flour mixture just until blended.
Gather the dough, and place the dough on a lightly floured surface; knead 4 to 5 times.
Pat dough into a 7 inch diameter circle about 1 1/2 inch thick.
Cut dough into 8 wedges, and place on prepared baking sheet.
TOPPING:
Whisk the milk and 1 egg together in a small bowl.
Brush tops of scones with the egg mixture.
Sprinkle each scone with cinnamon sugar and almonds.
Bake in preheated oven until tops are golden brown, and a toothpick inserted in center comes out clean, about 20 minutes.
Remove from oven and cool on a wire rack. Serve warm or at room temperature.
Share this Recipe
FARM STANDS >
MAP OF
LOCAL FARM STANDS >
CALENDAR OF EVENTS >
Tags
almond
apple
apricot
bean
corn
cranberry bean
cucumber
fava bean
green bean
olive oil
onion
peach
pepper
raspberry
squash
strawberry
test
tomato
watermelon
zucchini