Yields 24 servings
Ingredients
- 1 cup (272g) Musselman’s® Premium Apple Butter
- 2 ½ cups (333g) all-purpose flour
- 2 ½ cups (365g) white whole wheat flour
- ½ cup (90g) light brown sugar
- 2 tbsp. baking powder
- 1 tps. kosher salt
- 1 tps. cinnamon
- ½ tps. freshly ground nutmeg
- ½ tps. cloves
- 1 cup (227g) unsalted butter, chilled and cut into small dice
- 2 cups (80g) diced apple
- 4 large eggs
- 2 tps. vanilla extract
- 6 slices (21g) bacon, cooked until crisp and chopped
- 2 tbsp. milk
- ⅓ cup (57g) turbinado sugar
Directions
- Preheat oven to 425°F. Line two half-sheet pans with parchment paper.
- In a large bowl, combine flours, brown sugar, baking powder, salt, cinnamon, nutmeg and cloves. Using a pastry blender, blend butter into flour mixture until butter is in pea-sized pieces. Stir in apple.
- In a separate bowl, whisk together eggs, apple butter and vanilla until combined. Stir egg mixture into flour mixture until it forms a sticky dough. Stir in bacon pieces.
- Divide the dough into 4 equal portions. On parchment-lined sheet, pat each portion into a 7-inch circle. Using a sharp knife, cut each circle into 6 equal wedges. Gently pull each piece away from the center of the circle to allow room for spreading.
- Place baking sheets in freezer for 20-30 minutes.
- Brush tops of scones with milk and sprinkle generously with turbinado sugar. Bake for 15 minutes or until edges of scones turn golden brown.
- Let scones stand on baking sheet for 5 minutes. Serve warm.
Recipe courtesy of Knouse Foodservice
