• 4 Tbs. (1/4 C., or 1/2 stick) cold butter
• 1-1/2 C. all-purpose flour
• 1/2-C. wheat germ
• 1/4-C. sugar
• 1/2-tsp. cinnamon
• 1 Tbs. baking powder
• 1/4 tsp. baking soda
• 2 eggs (1 for glazing)
• 1/2 C. buttermilk
• 1 Granny Smith apple (peeled and cut into 1/2-inch cubes, about 1 C.)

Preheat the oven to 350 degrees. Cut the butter into small (1/4-inch) chunks, rewrap it in the paper, and return it to the refrigerator. Combine the dry ingredients. Beat 1 egg and combine it with the buttermilk. Thread the butter though the dry ingredients with thumb and fingers, getting it to a gravelly texture. Comb the buttermilk-egg mixture into the butter-flour "gravel" then add the apple cubes, blending through the batter just enough to be able to make two equal sized balls. Flatten the balls to 2 disks 5 to 6 inches in diameter. Now "pizza-slice' each disk into four sections. Put the scones on an ungreased cookie sheet. Beat the second egg and brush it on the scones as a glaze. Bake for 20 minutes, until golden brown. Servings: 8