Description
These delicious Apple Scones combine the warm flavors of cinnamon, nutmeg, and fresh diced Granny Smith apples in a tender, buttery dough. Topped with a sweet cinnamon glaze, they make a perfect breakfast treat or afternoon snack that is both comforting and satisfying.
Ingredients
Wet Ingredients
- 1/2 cup buttermilk (cold)
- 1/4 cup unsweetened apple sauce
- 1/4 cup dark brown sugar (packed)
- 2 tsp vanilla extract
- 1 large egg
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
Other Ingredients
- 3 tbsp butter (chilled, cut into small pieces)
- 2 cups diced apples (peeled, Granny Smith recommended)
Glaze
- 1 cup powdered sugar (sifted)
- 1/2 tsp cinnamon
- Pinch nutmeg
- 2 tbsp cold fat free milk (plus up to 1/2 tbsp if needed)
Additional
- Cooking spray for baking sheet
Instructions
- Preheat Oven: Preheat your oven to 375°F to prepare for baking the scones.
- Mix Wet Ingredients: In a medium bowl, combine the cold buttermilk, unsweetened apple sauce, dark brown sugar, vanilla extract, and egg. Whisk them together until fully incorporated.
- Prepare Baking Sheet: Spray a baking sheet evenly with cooking spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the white whole wheat flour, all-purpose flour, baking powder, cinnamon, nutmeg, and salt to ensure an even distribution of leavening and spices.
- 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 with pea-sized bits.
- Add Apples: Gently fold the peeled, diced apples into the flour and butter mixture, distributing them evenly.
- Combine Mixtures: Pour the buttermilk mixture into the dry ingredients and stir just until the dough is moist and combined; avoid overmixing to keep the scones tender.
- Knead Dough: Turn the dough onto a floured surface and knead lightly about four times with floured hands to bring it together without overworking.
- Shape and Cut: Form the dough into a 9-inch circle approximately 3/4 inch thick on the prepared baking sheet. Using a sharp knife, cut the dough into 12 even wedges.
- Bake: Place in the preheated oven and bake for 18-20 minutes or until golden brown on top and cooked through, adjusting time slightly based on your oven.
- Cool: Transfer the baked scones to a cooling rack and let them sit for about 10 minutes to slightly set and cool before glazing.
- Make Glaze: In a bowl, mix the sifted powdered sugar, cinnamon, nutmeg, and 2 tablespoons of cold fat-free milk. Add up to 1/2 tablespoon more milk if needed to reach a smooth, drizzleable consistency.
- Glaze Scones: Place scones on parchment or wax paper. Drizzle the glaze over the tops using a spoon or dip the top of each scone into the glaze. Allow the glaze to harden on the wax paper before serving.
Notes
- Use cold butter and buttermilk to ensure flaky, tender scones.
- Handle the dough gently and avoid overmixing to prevent tough scones.
- Peeling the apples is optional but recommended for texture.
- The glaze consistency can be adjusted by adding milk 1 teaspoon at a time.
- Store scones in an airtight container at room temperature for up to 2 days; reheat gently for best texture.
- Granny Smith apples are preferred for their tartness, balancing the sweetness.