Double Apple-Walnut Scones

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 166
  • Calories from fat: 28%
  • Fat: 5.1g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 2g
  • Protein: 3.6g
  • Carbohydrate: 27.4g
  • Fiber: 0.9g
  • Cholesterol: 0.0mg
  • Iron: 1.3mg
  • Sodium: 167mg
  • Calcium: 81mg


  • 1/4 cup apple juice
  • 1/2 cup dried currants or raisins
  • 1/2 cup finely chopped dried apple
  • 1 cup low-fat buttermilk
  • 1/4 cup sugar
  • 3 tablespoons stick margarine or butter, melted and cooled
  • 2 cups all-purpose flour
  • 1/4 cup coarsely chopped walnuts
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • Cooking spray


  1. Preheat oven to 350°.
  2. Place apple juice in a small microwave-safe bowl; microwave at HIGH for 3 minutes or until juice boils. Remove from microwave. Add currants and dried apple; let stand 15 minutes.
  3. Combine the buttermilk, sugar, margarine, and apple juice mixture in a large bowl. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, walnuts, baking powder, baking soda, and salt; add to buttermilk mixture, stirring just until moist (dough will be sticky). Drop the dough into 12 rounds (about 1/4 cup) onto a baking sheet coated with cooking spray. Bake at 350° for 17 minutes or until golden. Place on a wire rack.
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