|Butter||4 Tablespoon, cold (1/4 Cup, Or ½ Stick)|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Wheat germ||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Baking powder||1 Tablespoon|
|Baking soda||1⁄4 Teaspoon|
|Eggs||2 (1 For Glazing)|
|Buttermilk||1⁄2 Cup (8 tbs)|
|Granny smith apple||1 , cut into ½-inch cubes (Peeled, About 1 Cup)|
Cut the butter into small (1/4-inch) chunks, rewrap it in the paper, and return it to the refrigerator.
Combine the dry ingredients. Beat 1 egg and combine it with the buttermilk. Thread the butter though the dry ingredients with thumb and fingers, getting it to a gravelly texture.
Comb the buttermilk-egg mixture into the butter-flour "gravel" then add the apple cubes, blending through the batter just enough to be able to make two equal sized balls.
Flatten the balls to 2 disks 5 to 6 inches in diameter. Now "pizza-slice' each disk into four sections. Put the scones on an ungreased cookie sheet. Beat the second egg and brush it on the scones as a glaze.
Bake for 20 minutes, until golden brown.