Description
These Apple Scones are a cozy, lightly sweetened treat perfect for fall mornings or afternoon tea. Made with a combination of whole wheat and all-purpose flours, tender apples, and warm spices like cinnamon and nutmeg, these scones have a tender crumb and buttery flavor. A light cinnamon-nutmeg glaze adds the perfect finishing touch, balancing sweetness and spice for a delightful homemade baked good.
Ingredients
Scale
Wet Ingredients
- 1/2 cup cold buttermilk
- 1/4 cup unsweetened apple sauce
- 1/4 cup dark brown sugar (packed)
- 2 tsp vanilla extract
- 1 large egg
- 2 tbsp cold fat free milk (plus 1/2 tbsp if needed, for glaze)
Dry Ingredients
- 1 cup white whole wheat flour
- 1 cup all purpose flour
- 1 tbsp baking powder
- 1 tbsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1 cup powdered sugar (sifted, for glaze)
- 1/2 tsp cinnamon (for glaze)
- pinch nutmeg (for glaze)
Other Ingredients
- 3 tbsp chilled butter (must be cold, cut into small pieces)
- 2 cups diced apples (peeled, Granny Smith recommended)
- cooking spray
Instructions
- Preheat Oven: Preheat your oven to 375°F to ensure it’s at the right temperature for baking the scones evenly and to a golden finish.
- Mix Wet Ingredients: In a medium bowl, combine the cold buttermilk, unsweetened apple sauce, dark brown sugar, vanilla extract, and large egg. Whisk these together until the mixture is smooth and well blended.
- Prepare Baking Sheet: Lightly spray a baking sheet with cooking spray to prevent sticking when you place the scones on it later.
- Combine Dry Ingredients: In a large bowl, whisk together the white whole wheat flour, all-purpose flour, baking powder, cinnamon, nutmeg, and salt. This mixture provides the base dry ingredients with warming spices for flavor.
- Cut in Butter: Add the chilled, small pieces of butter to the dry ingredients. Using a pastry blender or two knives, cut the butter into the flour mixture until it resembles coarse meal. This process creates a crumbly texture essential for flaky scones.
- Fold in Apples: Gently fold the diced peeled apples into the flour and butter mixture, distributing them evenly without overmixing.
- Add Wet Mixture: Pour the buttermilk mixture into the dry ingredients and stir just until the dough is moist and comes together. Avoid overmixing to keep the scones tender.
- Knead Dough: Turn the dough out onto a floured surface and knead lightly four times with floured hands to bring the dough together without toughening it.
- Shape and Cut Dough: Pat the dough into a 9-inch circle about 3/4 inch thick on the prepared baking sheet. Using a knife, cut the dough into 12 wedges, cutting all the way through to separate them.
- Bake Scones: Place the baking sheet in the preheated oven and bake for 18-20 minutes until the scones are golden brown and cooked through.
- Cool: Remove the scones from the oven and place them on a cooling rack for about 10 minutes to firm up while you prepare the glaze.
- Prepare Glaze: In a small bowl, mix the powdered sugar, cinnamon, nutmeg, and 2 tablespoons cold fat free milk. Add up to an additional 1/2 tablespoon milk as needed to reach a smooth, drizzleable consistency.
- Glaze Scones: Drizzle the glaze over the cooled scones using a spoon, or dip the tops of the scones into the glaze and then let them set on parchment or wax paper to harden. Allow glaze to set before serving.
Notes
- This recipe uses a blend of whole wheat and all-purpose flours for a tender yet wholesome texture.
- Make sure the butter is very cold before cutting it into the flour mixture to achieve flakiness.
- Diced apples add moisture and a fresh fruity flavor to the scones; Granny Smith apples are recommended for their tartness.
- Handle the dough gently and avoid overmixing to keep the scones light and tender.
- The glaze adds a sweet-spiced finishing touch but can be omitted if you prefer less sweetness.
- Store leftover scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.
Nutrition
- Serving Size: 1 scone
- Calories: 184 kcal
- Sugar: 19 g
- Sodium: 250 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 23 mg
