-MARY WILSON BWVB02B 2 c All purpose flour

2/3 c Wheat germ

2 ts Baking powder

1 ts Ground cinnamon

1/4 ts Ground nutmeg

1/4 ts Baking soda

1/4 ts Salt; optional

1/3 c Margarine; chilled

1 1/4 c Apples; finely chopped

(1 large apple) 1/2 c Skim milk

1/4 c Honey

----------------------------------TOPPING---------------------------------- 1 tb Wheat germ

1 tb Sugar

1/4 ts Ground cinnamon

Heat oven 400 degrees. 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. Per serving: 220 calories; 6 g pro, 34 g carb, 7 g fat, 0 mg chol, 210 mg sod. The fruit-filled scones earned top honors in the Kretschmer Wheat Germ "Healthy Made Easy and Delicious" recipe contest. Prize winning recipe ($5,000) by Patricia Schroedl of Jefferson, Wisconsin. Printed in the San Diego Union-Tribune, April 13, l994. -----