Light Apple Cheddar Scones from Washington Apple Commission

1 1/2 cups AP unbleached flour* (or 1 cup AP flour)

1/2 cup toasted wheat germ* (1 cup wwflour)

3 Tbsp sugar

2 teasp baking powder

1/2 teasp salt

2 Tbsp butter

1 small apple cored chopped

1/4 cup grated sharp cheddar 

1 large egg white

1/2 cup low-fat milk (or buttermilk)

Preheat oven to 400 F. Combine flour wheat germ sugar baking powd salt then toss chopped apple and cheese with mixture. Beat egg white with milk or buttermilk and add to flour mixture mixing with a fork. Knead on lightly floured surface 6 times. Spread dough evenly on 8 inch greased cake pan. Score to make 6 wedges. Bake in the middle of oven until top springs back when gently pressed, for 25-30 minutes. Allow to stand 5 min before removing from pan. Adapted from Jeanne Jones Cook it Light Desserts page 172.

I am baking these now I also replaced half of the AP flour with  whole wheat and then half of the remaining AP flour with rolled oats. I excluded wheat germ. I used buttermilk instead of milk and a bit more cheddar. My apple was not small it was medium-average. We'll see. Smells great!

They are delicious! I don't taste the sharp cheddar as cheddar. I taste it as butter. They taste buttery and sweet. My guess is the sugar overpowered the sharpness of the cheese and the cheese and buttermilk behaved like  regular butter & cream scones. I like them and will make them again. They ask for cinnamon. Perhaps that's the apple flavor coming through.