Prep 10 mins
Cook 15 mins
Thanks to Roxygirl in Colorado who's Double Maple Syrup Scones was the inspiration for this lightened recipe.
- 2 cups unbleached all-purpose flour
- 1 1⁄2 cups whole wheat flour
- 4 teaspoons baking powder
- 3⁄4 teaspoon salt
- 1⁄3 cup heart healthy margarine
- 1⁄3 cup unsweetened applesauce
- 3⁄4 cup walnuts, chopped small
- 1 cup nonfat milk
- 1⁄2 cup no-sugar-added maple syrup (I use E.D.Smith brand)
- 1⁄2 teaspoon maple flavoring
- 1 egg white
- Splenda sugar substitute, for sprinkeling on top
- In a large bowl, combine the flours, baking powder, and salt.
- Cut in the margarine until the mixture resembles coarse crumbs.
- Stir in walnuts.
- In a separate bowl, combine the applesauce, milk, syrup, and maple flavoring.
- Add the wet ingredients to the dry and mix until you've formed a dry soft dough.
- Flour your work surface generously and scrape the dough out of the mixing bowl onto the floured surface.
- Divide the dough in half.
- Gently pat each half of dough into a 7 inch circle about 7/8 inch thick.
- Transfer dough onto a lightly greased cookie sheet (or Silipat mat).
- Brush the tops with the egg white and sprinkle with Splenda to your likeing.
- Using knife, divide each dough circle into eight wedges.
- Gently separate the wedges so that they're almost touching in the center, but are spaced about an inch apart at the edges.
- bake the scones for 15-18 minutes at 425, or until they're golden brown.
WOW am I eating a treat for breakfast this morning! I blew the whole "low sugar" thing by subbing the walnuts for caramel chips. SINFUL I must say. And man did these babies have rise! I didn't read the recipe very well and made this into one big round (instead of 2). . .will remember that next time :) Lastly, I added some cinnamon which was a fabulous addition and I used apple/carrot sauce in place of the apple sauce (carrots are not detectable). I will most certainly be making this recipe again!!!! Thanks my friend!
I agree with Loula - these are wonderful scones!! So easy to put together, too. I halved the recipe, and used pecans instead of walnuts. Instead of the splenda to sprinkle on top, I had some left over cinnamon sugar that I wanted to use up, so I used that. My maple syrup was Canadian Amber, unfortunately not sugar free. And admittedly, I added in some cinnamon chips, because I'm on a bit of a cinnamon chip lovefest right now. :) These are truly lovely scones, and will be added to my regular scone rotation - we eat scones for breakfast most days, so it's nice to have another one to add to the variety! Thanks, Annacia! Made for 1-2-3 Hits.
These scones are TRULY WONDERFUL! They have a great maple flavour, which pairs wonderfully with the walnuts. Their texture is very fluffy on the inside with a nice crunchy crust on the outside. I luv the sugar topping as it makes the scones extra yummy! I used regular brown sugar for it, but Im sure splenda would be very nice also. The dough was easy to work with, but I needed to add a little extra flour to make it kneadable. Its incredible what a super healthy scone you can make without compromising the flavour at all! THANKS SO MUCH for sharing this nearly guilt-free treat with us, Annacia (or how I will from now on call you: Queen of Scones! ;))! Made and reviewed for Newest Zaar Tag Game August 09.