Apple Champagne Scones

Every Saturday our knitting group meets at our Local Yarn Store (The Rookery) for some gossip, snacks and coffee. Oh and uhm, knitting. This week I made apple champagne scones. I used some leftover champagne in the dough, but you could use apple juice if you’re out of bubbly. These are the best scones I’ve ever made. Try them with a little butter on top.

Apple Champagne Scones

2 cups apples, minced      2 cups flour      2 tsp. baking powder

1 Tbsp. sugar       1 Tbsp. brown sugar      1/2 tsp. cinnamon

1/2 tsp. salt       2 Tbsp. butter      4 Tbsp. Shortening

1/2 cup raisins      1/2 champagne


Preheat oven to 400 degrees. Mix the flour, sugar, baking powder, cinnamon and salt. Cut in the butter and shortening until mixture is crumbly. Stir in the apples and the raisins. Add the champagne 1/4 a cup at a time until mixture forms a stiff dough. Roll out dough on a floured surface until it’s about 1/2″ thick. Cut into triangles and bake for 10 minutes, or until scones are light brown. Enjoy!



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