Served as breakfast. Vegetarian dish.

1/4 teaspoon Salt, optional

2 cups All-Purpose Flour

1/3 cup Margarine, chilled

2/3 cup Wheat Germ

1 1/4 cup Apples, finely chopped

2 teaspoons Baking powder (1 large Apple)

1 teaspoon Ground Cinnamon

1/2 cup Skim Milk

1/4 teaspoon Ground Nutmeg

1/4 cup Honey

1/4 teaspoon Baking Soda

TOPPING

1 Tablespoon Wheat Germ

1/4 teaspoon Ground Cinnamon

1 Tablespoon Sugar

Heat oven 400 degrees F. Lightly spray large cookie sheet with nonstick cooking spray or grease lightly. Handle the dough gently. Over mixing scones can make them tough. Combine flour, wheat germ, baking powder, spices, baking soda and salt (if using). Cut in margarine until mixture resembles coarse crumbs. Add combined apple, milk and honey, mixing just until dry ingredients are moistened. Turn dough out onto lightly floured surface; knead gently 5 to 6 times. Pat dough into 9-inch circle. Mix together topping ingredients. Sprinkle over dough. Cut dough into 10 wedges. Place 1/2-inch apart on prepared cookie sheet. Bake 16 to 18 minutes or until light golden brown.

Serves: 10

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