I put the word out on Instagram (@fraichenutrition if you want to follow) to get an idea of what people wanted to see for apple recipes, given my recent apple situation. Scones came up a few times, and since they are so easy to make and we love them to bits, I thought I would whip up a batch of apple cinnamon scones to see how they turned out.
The verdict? Mouth-watering-delicious, and my house smells like fresh apple pie! I incorporated a bit of whole wheat flour to make them a bit healthier, and used a mixture of shredded and diced apple to get more of an apple texture and taste throughout. Enjoy!
- 1 egg at room temperature
- 1/2-2/3 c. milk
- 1/2 c. shredded apple (peeled)
- 3/4 c. whole wheat flour
- 1 1/4 c. all-purpose flour
- 1 Tbsp. baking powder
- 1/2 c. finely diced apple (peeled)
- 1/3 c. sugar
- 1 tsp. cinnamon
- 1/4 tsp. salt
- 1/3 c. cold butter, cubed
- Preheat oven to 450F.
- Crack the egg into a 1 c. glass measure, mix well with a fork. Add the milk to the 2/3 cup mark and mix well again. Whisk in the shredded apple and set aside.
- In a large mixing bowl, sift the flours, baking powder, sugar, spice and salt together.
Using a pastry blender or your fingers, blend in the cold butter until it is the size of peas. Add the diced apple and toss together until the apple is incorporated.
- Add the egg mixture to the flour mixture and mix together with a fork until just combined. Avoid over-mixing it as they will get tough
- On a well-floured surface, pat the dough together in a 2” high circle and using a sharp knife, cut the scones into 8 wedges. Place the wedges on a baking sheet lined with parchment paper.
- Bake for approximately 20 minutes, until the scones are golden brown.