Apple Scones

2 cups flour (white wheat, whole wheat, or whole wheat pastry flour)
1/2 teaspoon salt
1/4 cup butter, cubed
1/2 cup - 1 cup finely chopped apple
3 tablespoons honey
1 cup sour cream
1 egg

1 teaspoon baking powder
cinnamon and sugar

Preheat oven to 400 degrees F.

Stir together flour, salt, and baking powder. Cut in butter until crumbly and there's no more dry powder. Stir in apple, honey, sour cream and egg until combined.

Line a baking sheet with parchment paper, or grease the sheet. Use an ice cream scoop with one of those levers that helps remove the ice cream (or in this case, dough) to make round, small scones. Gently press down the tops of each scone to make them flat. Sprinkle the tops with cinnamon sugar.

Bake in preheated oven for 12 to 14 minutes until the bottoms of the scones are light brown.

Remove from oven, cool slightly on the sheet pan and then transfer to a wire rack to cool completely.

 

Variation: Use pears instead of apples, add 1/4 tsp dried rosemary to dough, and exclude the cinnamon sugar.