APPLE NUT SCONES

Shirley Johnson, Warrens

2 cups flour

2 tbsp. sugar

2 tsp. baking powder

1 tsp. nutmeg

½ tsp. soda

½ tsp. salt

½ cup butter or margarine

2 cups peeled and grated apples, about 2 large

½ cup chopped walnuts

1/3 cup craisins

3 tbsp. buttermilk

1 egg separated

2 tsp. sugar

Heat oven to 375 degrees. Lightly grease cookie sheet, one large or 2 small. In large bowl combine flour, sugar, baking powder, nutmeg, baking soda and salt. Mix well. With fork or pastry blender cut in butter until mixture resembles coarse crumbs. Add apples, nuts and craisins. Mix well.

In small bowl combine buttermilk and egg yolk; blend well and add to flour mixture. Stir just until dry ingredients are moistened. Divide dough in half; place on greased cookie sheet. Spread each half into about a 7-inch circle. Cut each into 6 wedges. Do not separate.

In small bowl beat egg white slightly; brush over top of each scone. Sprinkle with the 2 tsp. of sugar.

Bake for 20 to 25 minutes or until golden brown. Cool on racks. Serve warm with butter or honey-butter. Garnish if desired. 12 scones.

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