Lacy Apple Scone

1 1/4 cups all-purpose flour

4 tablespoons brown sugar, firmly packed, divided

1/4 teaspoon salt

1/4 teaspoon baking soda

1 teaspoon baking powder

1/4 cup margarine

1 cup finely chopped, peeled Michigan Apples

1/4 cup light sour cream

1 egg

1/3 cup chopped pecans

1 tablespoon light sour cream

1/4 teaspoon cinnamon

1. In large mixing bowl, combine flour, 3 tablespoons sugar, salt, soda and baking powder. Using pastry blender, cut in margarine until mixture resembles coarse crumbs. Add Apples the 1/4 cup sour cream, egg and pecans, mixing until combined. On floured surface, lightly knead 5 times.

2. Place on cookie sheet lightly coated with no-stick cooking spray. With floured hands, press into 8-inch circle. Cut circle into 8 wedges with floured sharp knife. Do not separate wedges. Brush top of dough with remaining 1 tablespoon sour cream and sprinkle with mixture of remaining 1 tablespoon sugar and cinnamon.

3. Bake in 400^o F. oven about 15 minutes or until golden brown. Serve warm. Yield: 8 servings.

Per Serving, 1 wedge: 210 calories, 1 g dietary fiber,
10 g fat, 231 mg sodium.

Suggested Michigan Apple varieties to use: Empire, Gala, Jonagold, Golden Delicious, Ida Red, Jonathan, McIntosh, or Rome.

CREDITS: www.MichiganApples