Apple Cinnamon Scones
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Sugar||1⁄4 Cup (4 tbs), divided|
|Ground cinnamon||1 1⁄2 Teaspoon, divided|
|Baking powder||1 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Chilled butter||3 Tablespoon, cut into small pieces|
|Chopped peeled granny smith apples||1 Cup (16 tbs) (1 whole)|
|Low fat buttermilk||1⁄2 Cup (8 tbs)|
|Egg yolk||1 Large|
|Egg white||1 Large|
1. Preheat oven to 400°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3 tablespoons sugar, 1 teaspoon cinnamon, and next 3 ingredients in a large bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in apple.
3. Combine buttermilk and egg yolk; add to flour mixture, stirring just until moist.
4. Turn dough out onto a lightly floured surface; knead lightly 4 to 5 times with floured hands. Pat dough into a 7-inch circle on a baking sheet coated with cooking spray. Cut dough into 10 wedges; place wedges 1 inch apart on baking sheet.
5. Beat egg white with a fork until frothy; brush over surface of dough. Combine remaining 1 tablespoon sugar and 1/2 teaspoon cinnamon; sprinkle evenly over dough. Bake at 400° for 12 to 14 minutes or until lightly golden