Whole Wheat Apple Scones

"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

Yield: 10 servings (serving size: 1 wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 170
  • Calories from fat: 27%
  • Fat: 5.1g
  • Saturated fat: 3g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.3g
  • Protein: 3.7g
  • Carbohydrate: 28.1g
  • Fiber: 2.1g
  • Cholesterol: 13mg
  • Iron: 1.3mg
  • Sodium: 319mg
  • Calcium: 84mg

Ingredients

  • 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
  • Cooking spray
  • 2 tablespoons 1% low-fat milk
  • 2 teaspoons sugar

Preparation

  1. Preheat oven to 425°.
  2. 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).
  3. 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.
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