"These scones are great in the morning with coffee or as an afternoon pick-me-up. My two-year-old daughter helps me make them." -Sarah Green, Ilwaco, WA
1 cup plus 2 tablespoons all-purpose flour (about 5 ounces)
1 cup whole wheat flour (about 4 3/4 ounces)
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
Dash of ground nutmeg
1/4 cup chilled butter, cut into small pieces
1 cup shredded peeled Granny Smith apple (about 1/2 pound)
1/2 cup 1% low-fat milk
1 teaspoon vanilla extract
2 tablespoons 1% low-fat milk
2 teaspoons sugar
How to Make It
Preheat oven to 425°.
Lightly spoon flours into dry measuring cups and tablespoons; level with a knife. Combine flours, 1/4 cup sugar, and next 5 ingredients (through nutmeg) in a large bowl; stir with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add apple, 1/2 cup milk, and vanilla extract, stirring just until moist (dough will be sticky).
Turn dough out onto a lightly floured surface, and knead lightly 4 times with floured hands. Divide dough in half; pat each portion into a 6-inch circle on a baking sheet coated with cooking spray. Cut each circle into 5 wedges, cutting into but not through, dough. Brush tops of wedges with 2 tablespoons milk, and sprinkle evenly with 2 teaspoons sugar. Bake at 425° for 15 minutes or until golden. Serve warm.
The texture of these scones is just wonderful, but they do need a flavor boost and thus my "good solid" but needs something ranking. I added 1/4 tsp. nutmeg, 1/2 tsp. cardamon, and an extra 1/2 tsp of cinnamon. Also added about 1/4 cup of chopped walnuts and about 1/3 cup golden raisins, though I'd use dried cranberries next time. Mixed in butter in the food processor, just like a pie crust--lots easier! Might toast the walnuts first to get even more flavor.
Per other reviewers, increased cinnamon to 1-1/2 tsp. and nutmeg to 1/4 tsp. and added 1/2 tsp. allspice. Also added dried cranberries and increased sugar sprinkled on top to about 1 T. (my husband and son like SWEET!) Worth the extra sugar to get them to eat whole wheat scones! Delicious, moist, terrific flavor - definitely an addition to my baking rotation.
I thought the texture of these scones was fantastic, very moist and soft. I also though they were a bit bland. Next time I think I'll add currants and some extra seasoning, but I will for sure be making these again.
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