The crisp apples at the start of the season are perfect for these scones. Make them with sweet Golden Delicious or Gala, or with tart Braeburn or Granny Smith — whichever you prefer. Go easy with the cinnamon when using it, so that the taste doesn’t take over.
20 min prep
- 2 small apples or 1 large apple, peeled, cored and cut into a small dice
- 1 teaspoon lemon juice
- 1 cup whole-wheat pastry flour (see Chef Tips)
- 1 cup unbleached all-purpose white flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- Pinch (⅛ teaspoon) ground cinnamon (optional)
- 1 tablespoon brown sugar
- 3 tablespoons cold butter, straight from the fridge
- 1 large egg
- 1 tablespoon maple syrup, dark amber
- ½ cup milk, as needed
- ¼ cup raisins
- Preheat the oven to 400 degrees.
- Put the cut apples into acidulated water (make this by adding 1 teaspoon of lemon juice to 2 cups of water) to stop them oxidizing. When ready to use them, drain and pat them dry on paper towels.
- Sift together the flours, baking powder, salt and cinnamon, if using, in a large bowl. Stir in the sugar. Rub in the butter with the tips of your fingers, or pulse the mixture together in a food processor. The mixture should resemble coarse breadcrumbs.
- Break the egg into a measuring jug. Add the maple syrup and enough milk to bring the egg mixture to ½ cup. Beat together lightly.
- Make a well in the dry ingredients and add the egg/milk mixture. Mix together with a spatula or a fork until it forms a soft dough. Fold the diced apple and raisins into the dough and knead lightly to form a ball. If the dough seems dry, add more milk, a tablespoon at a time.
- Roll out the dough on a floured surface into a thick disc a little more than 1 inch high. Place the disk on a lightly floured cookie sheet. Cut it into 8 wedges and gently push them apart to separate them. The wedges will need room to spread and rise. Bake for 10-15 minutes near the top of the oven. Cool slightly on a wire rack. Serve warm with butter or low-fat cream cheese spread.
Leftover scones freeze well. Just bag and freeze them for another day.
If whole-wheat pastry flour is not available, substitute half whole-wheat flour and half all-purpose flour. Swapping in all whole-wheat flour will result in a drier and grittier scone.
Nutrition Facts (per serving)
Calories: 207; Fat: 6g; Saturated Fat: 3g; Polyunsaturated Fat: 1g; Monounsaturated Fat: 2g; Carbohydrates: 36g; Sugar: 10g; Fiber: 4g; Protein: 5g; Sodium: 246mg
Registered Dietitian Approved
Your recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Researchand the American Cancer Society.
This recipe was originally published on Cook for Your Life. It is used by permission.