Apple-Cinnamon Scones



10 servings (serving size: 1 scone)

Recipe from

Oxmoor House

Recipe Time

Prep: 14 Minutes
Cook: 12 Minutes

Nutritional Information

Fat 4.3 g
Satfat 2.4 g
Carbohydrate 22.0 g
Cholesterol 31 mg
Iron 1.0 mg
Sodium 161 mg
Calories 138
Caloriesfromfat 28 %
Fiber 0.9 g
Calcium 49 mg


1 1/2 cups all-purpose flour
1/4 cup sugar, divided
1 1/2 teaspoons ground cinnamon, divided
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
3 tablespoons chilled butter, cut into small pieces
1 cup chopped peeled Granny Smith apple (about 1 apple)
1/2 cup low-fat buttermilk (1%)
1 large egg yolk
1 large egg white
Cooking spray


Preheat oven to 400°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3 tablespoons sugar, 1 teaspoon cinnamon, and next 3 ingredients in a large bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in apple.

Combine buttermilk and egg yolk; add to flour mixture, stirring just until moist.

Turn dough out onto a lightly floured surface; knead lightly 4 to 5 times with floured hands. Pat dough into a 7-inch circle on a baking sheet coated with cooking spray. Cut dough into 10 wedges; place wedges 1 inch apart on baking sheet.

Beat egg white with a fork until frothy; brush over surface of dough. Combine remaining 1 tablespoon sugar and 1/2 teaspoon cinnamon; sprinkle evenly over dough. Bake at 400° for 12 to 14 minutes or until lightly golden. Serve warm.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2004
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