Whole Wheat Apple Scones
- Minutes to Prepare:
- 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 sugar2 teaspoons baking powder1 1/2 teaspoon ground cinnamon1/2 teaspoon baking soda1/2 teaspoon salt1/4 teaspoon ground nutmeg1/4 cup chilled butter1 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 extract2 tablespoons low-fat milk2 teaspoons sugar
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.
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.
Nutritional Info 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
Member Reviews