Description
These glazed apple scones are a delicious, lightened-up twist on the classic recipe, featuring tender baked apples infused with warm fall spices like cinnamon and nutmeg. Perfectly tender and mildly sweet, they make a delightful breakfast or afternoon treat when drizzled with a smooth cinnamon-spiced glaze.
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 (divided between dough and glaze)
- 1/4 tsp nutmeg (divided between dough and glaze)
- 1/2 tsp salt
- 1 cup powdered sugar (sifted, for glaze)
Other Ingredients
- 3 tbsp chilled butter (cold, cut into small pieces)
- 2 cups diced apples, peeled (Granny Smith recommended)
- cooking spray
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the scones.
- Mix Wet Ingredients: In a medium bowl, whisk together the cold buttermilk, unsweetened apple sauce, dark brown sugar, vanilla extract, and large egg until smooth and combined.
- Prepare Baking Sheet: Lightly spray a baking sheet with cooking spray to prevent sticking.
- 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, 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 a coarse meal with pea-sized crumbs.
- Fold in Apples: Gently fold the diced peeled apples into the flour and butter mixture, distributing them evenly.
- Add Wet Mixture: Pour the buttermilk mixture over the dry ingredients and gently stir just until the dough is moistened and comes together. Avoid overmixing to keep scones tender.
- Knead Dough: Transfer the dough onto a floured surface and knead lightly four times with floured hands to bring it together.
- Shape Dough: Form the dough into a 9-inch circle on the prepared baking sheet, shaping it to approximately 3/4-inch thickness.
- Cut Wedges: Using a sharp knife, cut the dough into 12 equal wedges, cutting all the way through to separate the scones.
- Bake: Bake the scones in the preheated oven for about 18-20 minutes or until they turn golden brown on top and a toothpick inserted comes out clean.
- Cool: Remove the scones from the oven and let them cool on a wire rack for about 10 minutes.
- Prepare Glaze: While the scones cool, whisk together powdered sugar, cinnamon, nutmeg, and 2 tablespoons cold fat-free milk in a bowl. If the glaze is too thick, add an additional 1/2 tablespoon or teaspoon at a time until it reaches a smooth, drizzle-able consistency.
- Glaze Scones: Place scones on parchment or wax paper. Drizzle the glaze over each scone with a spoon, or dip the tops directly into the glaze. Allow the glaze to set before serving.
Notes
- These scones use a combination of whole wheat and all-purpose flours for a balance of nutrition and tenderness.
- Chilled butter is key to achieving flaky, tender scones – avoid letting it soften before cutting into the dough.
- Granny Smith apples offer a tart, firm texture that holds up well during baking.
- Adjust glaze thickness by adding milk gradually to get the perfect drizzle consistency.
- Scones are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
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
