1 Pink Lady Apple
2 cup all-purpose flour
2 tsp Clabber Girl or Rumford Baking Powder
2 Tbsp granulated sugar
1/2 tsp salt
1/4 cup butter
1/2 cup milk
1 egg
1 tsp grated lemon peel
1/2 to 1 cup chopped hazelnuts
1 Tbsp granulated sugar

Instructions
Core and cut half of the apple into 12 thin slices to go on top of the scones. Chop remaining apple. Set aside.

In large bowl, stir together flour, baking powder, sugar and salt. Add butter and cut in with a pastry blender or two knives until mixture resembles coarse crumbs. In small bowl, stir together milk, egg and lemon peel. Add milk mixture to flour mixture and stir just until moistened. Add chopped apple and nuts and knead gently in the bowl just until the apple and nuts are distributed throughout the dough - it will be very stiff. Gather into a ball and turn out onto lightly floured surface. Pat into 9-inch circle. Cut in 6 wedges. Place wedges on greased baking sheet. Arrange 2 apple slices on each wedge and sprinkle all wedges with the 1 tablespoon sugar.

Bake in preheated 375 degree F. oven until well browned, about 25 to 30 minutes.

Makes 6 scones