Whole Wheat Apple Scones

(I was given some great apples at work and wanted to use them so I found this recipe!)

1 c. plus 2 T. flour
1 c. whole wheat flour
1/4 c. sugar
2 t. baking powder
1 t. cinnamon
1/2 t. baking soda
1/2 t. salt
Dash of nutmeg
1/4 c. chilled butter, cut into small pieces
1 c. shredded peeled Granny Smith apple (about 1 1/2 apples or 1/2 pound)
1/2 c. milk
1 t. vanilla
2 T. milk
2 t. sugar

Preheat oven to 425°.

Combine flours, 1/4 cup sugar, and next 5 ingredients (through nutmeg) in a large bowl; stir with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add apple, 1/2 cup milk, and vanilla extract, stirring just until moist (dough will be VERY sticky).

Turn dough out onto a lightly floured surface, and knead lightly 4 times with floured hands. Divide dough in half; pat each portion into a 6-inch circle on a baking sheet coated with cooking spray. Cut each circle into 6 wedges, cutting into but not through, dough. Brush tops of wedges with 2 tablespoons milk, and sprinkle evenly with 2 teaspoons sugar. Bake at 425° for 15 minutes or until golden. Serve warm.

Notes from e: I really liked these. They weren't that sweet, though, so if you like your scones sweeter, maybe add more sugar to the top. And beware, the dough is really really sticky, but turns out fine. I didn't use as much milk on the tops as it just seemed a little too much, but should have used more sugar. But they tasted great for breakfast this morning! Oh yes, I ended up using 1/2 pound of shredded apples, which was more than 1 cup. It took about 1 1/2 large apples to get this amount.