Apple Scones (8 servings) 1 large Granny Smith apple 4 Tablespoons (1/2 stick) cold butter 1 and 1/2 cups all-purpose flour 1/2 cup wheat germ 1/4 cup sugar 1/2 teaspoon cinnamon 1 Tablespoon baking powder 1/4 teaspoon baking soda 2 large eggs (1 for glaze) 1/2 cup buttermilk Peel and cored the apple. Cut into 1/2 inch cubes. Should yield 1 cup. Set aside. Preheat the oven to 350 degrees. Cut the butter into small (1/4-inch) chunks, re-wrap it in the paper, and return it to the refrigerator. Combine the dry ingredients. Beat 1 egg and combine it with the buttermilk. Thread the butter though the dry ingredients with thumb and fingers, getting it to a gravelly texture. Comb the buttermilk-egg mixture into the butter-flour "gravel" then add the apple cubes, blending through the batter just enough to be able to make two equal sized balls. Flatten the balls to 2 disks 5 to 6 inches in diameter. Now "pizza-slice' each disk into four sections. Put the scones on an ungreased cookie sheet. Beat the second egg and brush it on the scones as a glaze. Bake for 20 minutes, until golden brown. Delicious apple scone are wonderful with coffee in the morning. This recipe includes some wheat germ for added nutrition and it adds a lovely nutty flavor. Mr Breakfast would like to thank baseball27 for this recipe. Recipe number 452. Submitted 9/13/2002.