Apple Walnut Scones…

I keep saying this will be my last recipe and then I get a chance to post something else.  We are leaving the Prairies in 10 days for the coast.  After that, this will turn into a bit of a travel diary for a while.  I can’t believe it.  Time is going really fast right now.  I’ve started to make my list of things to pack, adding to it as I remember something.  It is very much fall here now.  The leaves are mostly off of the trees and it is getting down to 3c or 4c overnight.  Fall means apples and moving into more “comfort” foods and one morning I got the urge to make scones.  This is a fully adaptable recipe and you can use the fillings of your choosing.  A favourite scone I like to make has raspberries with a lemon glaze.  These are great re-warmed with a bit of butter and jam.  Don’t worry if they look really tiny when you cut the dough.  They will puff up in the oven.


  • 2c. flour
  • 1/3 c. sugar + more to sprinkle on top
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/2 tsp. salt (omit if you are using salted butter)
  • 1/4c. cold butter, cubed
  • 1/2 c. sour cream
  • 1 egg
  • 1/4c. walnuts, crushed with the back of a spoon or chopped
  • 1/2c. raw apple, diced small (don’t bother peeling if it’s organic)
Preheat oven to 400F.  Mix all dry ingredients together in a large bowl. Add butter and work with hands until you get small crumbs.  Add diced apple and walnuts and toss thoroughly.  In a separate small bowl, whisk together the sour cream and egg.  Add to dry ingredients bowl and mix together with hands until you get a soft dough that is slightly sticky.  Turn out onto floured surface and knead several times until dough comes together nicely into a round ball.  Pat down round ball until you have an 8″ round.  Sprinkle with sugar.  Cut into 8 pieces like a pie.  Place slices on an ungreased cookie sheet (preferably with parchment paper) and bake for 17 minutes or until lightly browned on the bottom.  Let cool for 5 minutes before eating.  Voila!

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