Using Fall's Bounty: Whole Wheat Apple Scones

2013-09-26T15:45:00Z Using Fall's Bounty: Whole Wheat Apple SconesBarb Ruess
September 26, 2013 3:45 pm  • 

Using Fall's Bounty: Whole Wheat Apple Scones

Here in NWI, it's apple picking season. If you have young children, they've probably already been on a field trip to the orchard or you might be planning a family apple picking trip like I am. It's fun to go to the orchards throughout the months of September and October because just about every week a different variety is ripe and ready for picking. It's also fun to find fresh, local apple varieties in your local grocery or farmer's market. My kids love to pick apples so when we go I end up with far more apples than we can eat as snacks or in lunches. That's when I pull out the baking recipes.

Bonus: The best chart I've found that lists which apple varieties are best for baking, cooking and eating.

I've posted a couple of apple recipes over the years:

Today I'll share a recipe that makes a delicious snack or breakfast treat. I like these scones because they are sweet but not too sweet.

Whole Wheat Apple Scones

Originally seen in Cooking Light

  • 1 cup plus 2 TB all purpose flour
  • 1 cup whole wheat flour
  • 1/4 cup sugar
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • dash of salt
  • dash of nutmeg
  • 1/4 cup chilled butter, cut into small pieces
  • 1 cup shredded, peeled apple (Granny Smith or Honeycrisp are good choices)
  • 1/2 cup milk
  • 1 tsp vanilla extract
  • 2 TB milk
  • 2 tsp sugar

1. Preheat oven to 425.

2. Combine flours, sugar and next five ingredients (through nutmeg) in a large bowl and stir with a whisk. Cur in the butter with a pastry tool or 2 knives until the mixture is coarse. Add the shredded apple, 1/2 cup milk and vanilla extract and stir until just until you have a moist, sticky dough.

3. Turn dough out onto a floured surface and knead lightly 4 times. Divide in half and place on a greased cookie sheet. Pat each portion into a six-inch circle and cut each circle into five wedges, cutting into but not through the dough. Brush the top of each with the 2 TB of milk and then lightly sprinkle with sugar.

4. Bake at 425 for 15 minutes or until golden. Serve warm.

Barb lives in Crown Point with a hungry family that includes three kids. You can find her out running, playing on the shores of her favorite Lake Michigan, on Twitter and writing her daily blog, Quick Like A Bunny where you never know what she'll be talking about.

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