Cinnamon Apple Scones

Cinnamon Apple Scones 

Classic scones are buttery, multi-layered biscuits, usually plain and served with jam. This recipe reduces the fat content by 1/3 and gains texture and moisture from shredded and chopped apples. Replacing all or half of the flour with white whole wheat flour helps to increase the fiber and nutrients, while keeping the color and texture light.Yields: 16 ServingsIngredients

 Topping:

2 tablespoons buttermilk for glazing scones
2 tablespoons cinnamon sugar (or 1½  tablespoons plain sugar mixed with 2 teaspoons of cinnamon)

Scones:

3 cups white whole wheat flour OR half all purpose white and half white whole wheat flour
a cup sugar
2 ½  teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
4 ounces cold unsalted butter
1 cup low fat buttermilk
1 cup granny smith apple, shredded
½ cup granny smith apple, chopped in ½ inch cubes

 
Instructions
Preheat the oven to 425°.  

Line a baking sheet with parchment paper or a silicone liner.

In a medium bowl, stir the flour(s), sugar, baking powder, baking soda, cinnamon, and salt with a fork.

Cut the butter into small pieces and add to the bowl.  Using you finger tips, a pastry blender, or two knives, cut the butter into the dry ingredients, working it into the mixture until it looks like cornmeal or fine breadcrumbs. Some larger lumps of butter are ok – that will help to make the scones flakier.

Make a well in the center of the mixture and pour in 1 cup of buttermilk and the grated and chopped apples.  Mix with a fork or your hands until everything just barely sticks together forming a soft, rough dough. If the dough looks very dry and the flour is not completely incorporated, add another tablespoon of buttermilk and mix in well.

Lightly flour a cutting board or other flat work surface. Gather the dough up into a ball, pushing it gently so that it sticks together, and turn it out onto the work surface. Knead the dough a few times (6 – 12 turns) until it is well blended and no longer as rough looking. Cut the dough in half and form into two balls.

Using you hands, pat one of the balls of dough into a circle that is about ½ to ¾ inch thick – about 7 or 8 inches across.

Brush the top of the circle with half of the extra buttermilk and then sprinkle it with half of the cinnamon sugar. Cut the circle in half and then cut each half into four quarters.

Place the triangles on to the baking sheet. Repeat this with the other ball of dough.

Bake the scones for 10- 12 minutes. Both the tops and the bottoms should be lightly golden. Transfer to a rack to let them cool slightly.

Scones can be eaten warm or at room temperature, and should be stored wrapped tightly.

Baked scones can be frozen in airtight wrapping and kept for up to a month. Reheat for 5 minutes in a 350° oven before serving.

Notes

White whole wheat flour is whole grain flour that is ground from white wheat instead of the usual red. It has all of the nutritional value of whole wheat flour without the dark color and nutty flavor.  King Arthur is a common brand. The nutritional calculations below are based on using all white whole wheat flour.

 

Nutritional Information per Serving (1 scone):  Calories = 165 (56 from fat); Total fat = 6g (4g Sat); Cholesterol = 16mg; Sodium = 190mg; Total Carb = 25g (3g Fiber, 8g Sugars); Protein = 4g; 23% RDA Vitamin A, 2% RDA Vitamin C, 9% RDA Calcium, 10% RDA Iron.

 

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