That big jar of applesauce in the refrigerator was starting to call out to me. I found this recipe from a cookbook I have called, Apples, Apples, Apples. The recipe is a bit different... more cake like in texture. And no eggs!
Applesauce Scones
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1 cup (250ml) all-purpose flour
4 teaspoons (20ml) baking powder
1/2 teaspoon (2ml) salt
2 tablespoons (25ml) white sugar
1/4 teaspoon (1ml) cinnamon
1/8 teaspoon (1/2ml) nutmeg
2 tablespoons (25ml) butter
1 tablespoon (15ml) currants
1/2 cup (125ml) cold, thick applesauce
1. Sift flour, baking powder, salt, 1 tablespoon (15ml) sugar, and spices into a medium bowl. Cut in butter until mixture resembles fine crumbs.
2. Add currants. Stir in applesauce. Turn dough onto a lightly floured surface and knead lightly. Pat dough into a buttered glass 9-inch (22.5cm) pie plate. Score lightly with a knife into 6 wedges. Sprinkle with remaining sugar.
3. Bake at 375ºF (190ºC) for 15 to 18 minutes. Serve hot with butter and cheese.
Notes: I used a square non-stick tin because I did not have a glass pie plate.
- JW
Notes: I used a square non-stick tin because I did not have a glass pie plate.
- JW