Carrie Levin's Apple Scones

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Recipe for Carrie Levin's Apple Scones. This one is good all year long, but better in the fall.


  • 4 tablespoons (1/4 cup, or 1/2 stick) cold butter
  • 1 1/2 cups all-purpose flour
  • 1/2 cup wheat germ
  • 1/4 cup sugar
  • 1/2 teaspoon cinnamon
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 2 eggs (1 for glazing)
  • 1/2 cup buttermilk
  • 1 Granny Smith apple (peeled and cut into ½-inch cubes, about 1 cup)


  1. Preheat the oven to 350°F.
  2. Cut the butter into small (1/4-inch) chunks, rewrap it in the paper, and return it to the refrigerator.
  3. Combine the dry ingredients.
  4. Beat 1 egg and combine it with the buttermilk.
  5. 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.