Description
These Apple Scones are a delightful twist on the classic scone, featuring tender baked apples, warm fall spices, and a light vanilla glaze. Perfect for breakfast or an afternoon treat, these scones balance a tender crumb with a slightly crisp crust, offering a comforting and flavorful bite.
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 (cold, cut into small pieces)
- 2 cups diced apples (peeled, Granny Smith recommended)
- Cooking spray (for baking sheet)
Instructions
- Preheat Oven: Set your oven to 375°F (190°C) and prepare a baking sheet by spraying it lightly with cooking spray to prevent sticking.
- Mix Wet Ingredients: In a medium bowl, whisk together the cold buttermilk, unsweetened apple sauce, dark brown sugar, vanilla extract, and egg until fully combined and smooth.
- Combine Dry Ingredients: In a large bowl, whisk together the white whole wheat flour, all-purpose flour, baking powder, cinnamon, nutmeg, and salt until evenly mixed.
- Cut in Butter: Add the chilled butter pieces to the dry ingredients and use a pastry blender or two knives to cut it in until the mixture resembles coarse meal with pea-sized bits of butter.
- Add Apples: Gently fold in the diced, peeled apples, distributing them evenly without overmixing the dough.
- Form Dough: Pour the buttermilk mixture into the flour and apple mixture, stirring just until the dough is moist and combined; do not overmix to avoid toughness.
- Knead Dough: Turn the dough onto a floured surface and knead lightly four times with floured hands to bring it together.
- Shape Dough: Pat the dough into a 9-inch diameter circle on the prepared baking sheet about 3/4 inch thick.
- Cut Scones: Using a sharp knife, cut the dough all the way through into 12 wedges, like a pizza.
- Bake: Place the baking sheet in the preheated oven and bake for 18-20 minutes or until the scones are golden brown and a toothpick inserted in the center comes out clean.
- Cool Scones: Transfer the scones to a cooling rack and let them rest for about 10 minutes before glazing.
- Make Glaze: In a small bowl, mix powdered sugar, cinnamon, nutmeg, and 2 tablespoons of cold fat-free milk. If the glaze is too thick, add up to 1/2 tablespoon more milk (in 1 teaspoon increments) until smooth and pourable.
- Glaze Scones: Drizzle the glaze over the scones using a spoon or dip the top part of each scone into the glaze. Place the glazed scones on parchment or wax paper and allow the glaze to harden before serving.
Notes
- These glazed apple scones are a lighter version of the classic, featuring tender baked apples and warm spices that make them perfect for fall.
- Use Granny Smith apples for a tart contrast that balances the sweetness of the glaze.
- Keep the butter cold to ensure a flaky texture in your scones.
- Do not overmix the dough to maintain tenderness and prevent toughness.
- Adjust glaze consistency by adding milk gradually for best results.
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
