Description
These glazed apple scones are a lightened up version of the classic, featuring tender baked apples and cozy fall spices like cinnamon and nutmeg. They are moist and flavorful with a sweet, spiced glaze that perfectly complements the soft, flaky texture of the scones, making them an ideal treat for breakfast or an afternoon snack.
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
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
Additional Ingredients
- 3 tbsp chilled butter (cold, cut into small pieces)
- 2 cups diced apples (peeled, Granny Smith recommended)
Glaze Ingredients
- 1 cup powdered sugar (sifted)
- 1/2 tsp cinnamon
- Pinch nutmeg
- 2 tbsp cold fat free milk (plus up to 1/2 tbsp more if needed)
Other
- Cooking spray for baking sheet
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 egg until fully combined and smooth.
- Prepare Baking Sheet: Spray a baking sheet lightly 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 to evenly distribute the spices and leavening agent.
- Cut in Butter: Add the chilled, small pieces of butter to the dry ingredients and use a pastry blender or two knives to cut the butter into the mixture until it resembles coarse meal with pea-sized bits of butter throughout.
- Fold in Apples: Gently fold the diced peeled apples into the flour and butter mixture, evenly distributing them without overworking the dough.
- Add Wet Mixture: Pour in the buttermilk mixture and stir gently just until the dough comes together and is moist, taking care not to overmix for tender scones.
- Knead Dough: Turn the dough out onto a lightly floured surface. Knead it lightly four times with floured hands to bring it fully together.
- Shape Dough: Form the dough into a 9-inch diameter circle about 3/4 inch thick on the prepared baking sheet.
- Cut Scones: Using a sharp knife, cut the dough all the way through into 12 equal wedges like slices of a pie.
- Bake: Bake the scones for 18-20 minutes or until they are golden brown on top and cooked through. Oven times may vary slightly.
- Cool: Remove the scones from the oven and transfer to a cooling rack to cool for about 10 minutes before glazing.
- Prepare Glaze: In a small bowl, combine the sifted powdered sugar, cinnamon, nutmeg, and 2 tablespoons of cold fat free milk. Stir until smooth, adding up to 1/2 tablespoon more milk a little at a time if necessary to reach a thick but drizzleable consistency.
- Glaze Scones: Place the scones on parchment or wax paper and either spoon the glaze over each scone or dip the tops directly into the glaze. Allow the glaze to set and harden slightly before serving.
Notes
- These scones feature a healthier twist with unsweetened apple sauce and whole wheat flour for added fiber and nutrition.
- Use cold butter and cold liquids to ensure flaky, tender scones.
- Do not overmix the dough; stir just until combined to keep the texture light.
- Granny Smith apples are recommended for their tartness which balances the sweetness of the glaze.
- The glaze is adjustable in thickness; add milk slowly to get the perfect drizzle consistency.
- For best results, serve scones the same day they are baked for optimum freshness.
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
