Ingredients
2
cups Gold Medal™ all-purpose flour
1/3
cup sugar
3
teaspoons baking powder
1/2
teaspoon salt
6
tablespoons butter, cut into pieces
1/2
cup finely chopped, peeled apple
1/4
cup finely chopped crystallized ginger
1
egg
1/2
cup whipping cream
1/2
teaspoon grated lemon peel
3/4
cup powdered sugar
2
tablespoons fresh lemon juice
Preparation
Heat oven to 400°F. Spray cookie sheet with nonstick cooking spray. In medium bowl, combine flour, sugar, baking powder and salt; mix well. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Stir in apple and ginger.
Beat egg in small bowl. Stir in cream and lemon peel. Add to dry ingredients; stir just until moistened.
On floured surface, gently knead dough 5 or 6 times. Place dough on sprayed cookie sheet; press to form 8-inch round, about 1 inch thick. Cut into 8 wedges; separate wedges slightly.
Bake at 400°F. for 15 to 20 minutes or until light golden brown and center is set.
In small bowl, combine powdered sugar and lemon juice; blend well. Drizzle warm scones with glaze. Serve warm.
