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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 166.0
  • Total Fat: 5.0 g
  • Cholesterol: 12.8 mg
  • Sodium: 401.9 mg
  • Total Carbs: 27.8 g
  • Dietary Fiber: 2.4 g
  • Protein: 3.6 g

View full nutritional breakdown of Whole Wheat Apple Scones calories by ingredient
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Whole Wheat Apple Scones

Submitted by: SHAYNADOI

Introduction

From Whisk and a Prayer

http://whiskandaprayer.blogspot.co
m/2011/03/whole-wheat-apple-scones.html
From Whisk and a Prayer

http://whiskandaprayer.blogspot.co
m/2011/03/whole-wheat-apple-scones.html

Number of Servings: 10

Ingredients

    1 cup plus 2 tablespoons all-purpose flour (about 5 oz)
    1 cup whole wheat flour (about 4 3/4 ounces)
    1/4 cup sugar
    2 teaspoons baking powder
    1 1/2 teaspoon ground cinnamon
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1/4 teaspoon ground nutmeg
    1/4 cup chilled butter
    1 1/2 cup shredded peeled apple (about 2 medium apples)
    1/2 cup 1% low-fat milk (I used unsweetened Almond Milk which has even less calories!)
    1 teaspoon vanilla extract
    2 tablespoons low-fat milk
    2 teaspoons sugar

Directions

Preheat oven to 425. Lightly spoon flours into dry measuring cups and tablespoons; level with a knife. Or use a kitchen scale and weigh it out.

Combine flours, 1/4 cup sugar, and next 5 ingredients (through nutmeg) in a large bowl; stir with a whisk. Grate in butter (chill your butter well and use your cheese grater, so much easier than cutting into small pieces then cutting into flour).

Mix in a bit with a fork or pastry cutter until mixture resembles coarse meal.

Add apple, 1/2 cup milk, and vanilla extract, stirring just until moist (dough will be sticky).
Turn dough out onto a lightly floured surface, and knead lightly 4 times with floured hands.
Divide dough in half; pat each portion into a 6-inch circle on a parchment paper lined baking sheet.

Cut each circle into 5 wedges, cutting into but not through, dough. Brush tops of wedges with 2 tablespoons milk, and sprinkle evenly with 2 teaspoons sugar (I added some cinnamon too).

Bake at 425 for 15 minutes or until golden.

Serve warm.

Serving Size: Makes 10 scones

Number of Servings: 10

Recipe submitted by SparkPeople user SHAYNADOI.






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