Download a list of varieties we grow with descriptions
2899 See Canyon Road, San Luis Obispo, CA
Summer Hours: Monday-Saturday 9:00 am to 6:00 pm
Sundays 10:00 am to 6:00 pm

Fall/Winter Hours ends mid Dec. 10:00 am to 5:00 pm Daily
© 2011 Gopher Glen. All rights reserved. | HOME | DIRECTIONS | VARIETIES | FRESH CIDER | RECIPES | APPLE TRIVIA | EMAIL US | FACEBOOK | (805) 595-2646
Gopher Glen Pure & Simple Applesauce
Bobbie's Apple Crumble
Gopher Glen Delicious Sugarless Apple Butter
Grandma L's Apple Cake
Donna's Autumn Apple Bread
Sandy's Grandma's Fabulous and Easy Apple Pie
The Apple Farm Apple Muffins
Golden Apple Salad
Old Fashioned Apple Butter
Judi's Easy as Pie Apple Cake
Sweet Apple Cake (Jo's Family Recipe)
Apple Nut Scones
Judi's Apple Craisin Salad
Apple Walnut Bundt Cake
Pennsylvania State Grange Prize Apple Pie Filling
Pennsylvania State Grange Prize Apple Pie Crust
Grandma Reed's Waldorf Salad
Aunt Lottie's Apple Cake
Cindy's Applesauce-Oat Muffins

Our Favorite Cider Recipes
Apple Shake
Spiced Cider Tea
Strawberry Patch Punch

Simple Lime Squeeze

(so simple, so delicious -- a must)

Apple Nut Scones

Heat oven to 375 degrees. Lightly grease cookie sheet (one large or 2 small).
2 cups flour
2 tablespoons of sugar
2 teaspoons baking powder, 1 teaspoon cinnamon
1/2 teaspoon soda, 1/2 teaspoon salt
1/2 cup butter
2 cups peeled and grated apples (about 2 large)
1/2 cup chopped walnuts
1/3 cup raisins
3 tablespoons buttermilk
1 egg separated
2 teaspoons regular or raw sugar (if desired) -- Alternative is to sprinkle with powdered sugar after cool.
In a large bowl combine the first 6 dry ingredients and mix well. With a fork or pastry blender, cut in butter until mixture resembles coarse crumbs. Add apples, nuts and raisins and mix well. In a small bowl, combine buttermilk and egg yolk; blend well and add to flour mixture. Stir just until dry ingredients are moistened. Divide dough in half; place on greased cookie sheet. Spread each half into about a 7-inch circle. Cut each into 6 wedges. Do not separate. In a small bowl, beat egg white slightly and brush over top of each scone. Sprinkle with the 2 teaspoons of sugar, if desired. Bake for 20-25 minutes or until golden brown. Cool on racks. Serve warm.