Apple Cinnamon Scones
These are quick and easy to make and taste absolutely delicious, great toasted or fresh out of the oven, perfect for breakfast. *I have made these and posted the recipe only afterward, they turned out well though it is true that the dough is fairly sticky. Applesauce and buttermilk are what make this recipe moist, so perhaps in substituting them lies the problem, as for flavour. It could be that my measurements need editing, in which case I will try the recipe again and correct it if necessary.
- Ready In:
- 1 cup buttermilk
- 3⁄4 cup applesauce (one of the little snack-cups is perfect)
- 1 medium apple, peeled and chopped into small pieces
- 2 cups all-purpose flour
- 1 1⁄2 cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon cinnamon
- combine wet ingredients in a smaller bowl and dry in a large bowl.
- Add wet ingredients mixture to dry, add flour or buttermilk if needed, mix to form a dough.
- kneed lightly on a floured surface, form the dough into a round shape.
- flatten to about 1 inch in thickness and cut out circular biscuits using a cutter or a glass.
- Sprinkle with some brown sugar and cinnamon
- Bake at 350 degrees for 15-20 minutes.
- Serve fresh or toasted.
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Tasty little scones! I liked the texture of these and the brown sugar/cinnamon made a nice topping. The ingredients call for "3/4 cup applesauce (1 snack sized cup)"; based on other reviewer's concerns about the dough being sticky I did use a snack cup, which is actually only about 1/2 cup, and that made my dough fairly easy to work with. The only thing I will do differently next time is toss my apples in a little cinnamon/sugar before adding them to give the scones a little more sweetness. Thanks for sharing your recipe! Made for Spring Pick-A-Chef 2012Reply
I really liked the taste of these muffins. The slight tang from the apples and buttermilk went so well with the sweet sugar topping and the cinnamon. Yummy! I made half the recipe which gave me 8 nicely sized scones. The only changes I made was to reverse the amounts of ww and normal flour (thats why my scones were a bit darker in colour), reduce the salt to 1/8 ts and only use 1/2 ts cinnamon. The dough was very sticky and I had to add more flour to be able to handle it so next time I would reduce the amount of buttermilk by half and see how that goes. All in all I wasnt very happy with the dough itself but the resulting scones were incredibly taszy and I love the fact that there's no added fat in them. I especially liked the sugar topping (for which I used 1/2 ts sugar in total), it makes the scones special!<br/>THANK YOU VERY MUCH for sharing your recipe here with us, blanks!<br/>Made and reviewed for one of my babies during PAC Spring 2012.Reply