photo by alenafoodphoto
- Ready In:
- 1 egg
- 1⁄3 cup milk
- 1⁄4 cup applesauce
- 2 tablespoons butter or 2 tablespoons margarine, melted
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1⁄2 cup sliced almonds
- 1⁄3 cup granulated sugar
- 3 teaspoons baking powder
- 1⁄2 teaspoon salt
- 4 1⁄2 teaspoons strawberry preserves or 4 1/2 teaspoons raspberry preserves
- powdered sugar, for dusting
- Preheat oven to 400º. Lightly grease a baking sheet.
- Beat egg slightly in a medium bowl. Add the milk, applesauce, butter, and almond extract, and stir until well blended. Add the flour, sliced almonds, sugar, baking powder and salt, and stir just until the batter is moist.
- Drop 1/4 cupfuls of dough onto the baking sheet about 3 inches apart. Dust your fingers with flour and, using your dusted fingers, pat the dough into heart shapes about 3 inches wide and 1/2 inch high.
- Dip the back of a spoon into the flour, and use the floured spoon to make a shallow well in the center of each heart. Place 1/2 teaspoon of preserves into each well [I used more like a full teaspoonful of preserves for each scone].
- Bake at 400º for 12 to 15 minutes or until golden brown. Remove the scones to a cooking rack. Sprinkle with powdered sugar while still warm.
- Serve warm.
- TIPS - you can measure the ingredients the night before, so all you do is make and bake on serving day. Also, you can use vanilla extract instead of the almond extract.
Questions & Replies
Got a question? Share it with the community!
Wow, were these scones good. I loved them. I have never made scones that had applesauce in them before. These were terrific, the flavors and textures were outstanding. The flavors from the apple sauce, almond extract and strawberry jam, help to create a special treat. The crunch from the biscuit and the almond are a great touch. Garnishing these little treasures with icing sugar is the crowning glory. Thank you so much for sharing this recipe, which has gone into my Favorites Cookbook for 2014. Made for Spring Pac 2014.
We've been making so many scones lately with buttermilk & heavy cream that the applesauce in this recipe was really appealing. We love almond flavoring but DD & DH are picky about seeing the whole almond in their food, so I used my mini-chopper to make them disappear. ;) I worked in a little extra flour so I could use a cookie cutter on them & I also used a heart-shaped measuring spoon to make the imprint, but it didn't hold the shape much during baking. I left the sugar as-is, but may increase it just a bit next time. However, the recipe is perfect as written. :) Thanks for posting, NwG! Made & enjoyed for ZWT-6 Team Xtra Hot Dishes!
FABULOUS! I have tried making scones before--and haven't had much success :-). This batter was quite easy to mix up & I loved the sliced almonds in there. I do agree they're not super sweet, but w/ the jam in the center, I think more sugar would be over-kill! I have made these a few times & have been learning how to make the hole & put the jam in there. I didn't do the heart shaped option since I was focusing so much on making the recipe work! I used a tbsp measuring spoon to "dig" the hole & found that making it wide AND deep would hold the jam well, w/o it spilling over (which was a problem for me at first. And I used about 1 tsp of sugar free strawberry preserves). I thought 400 was a bit high (they baked rather fast; 8 min) so I tried 350 for about 10-12 min, which worked better. A little powdered sugar dusting helps if you have a sweeter tooth. Thanks so much for sharing!
see 2 more reviews
What fabulous little darlings of scones!!! :D These really are scrumptious. I chose to make them for both Father's Day and my brother's end-of-grade-ten treat. They are a big hit here! I used flaxseed and soymilk to replace the egg and milk, making them vegan; I also subbed oil for the butter (it didn't seem to harm the texture as I feared). May I mention they're *great* with whole-wheat pastry flour? Finally, I baked them on parchment paper, which was a good thing, as I seem to have been a little overzealous in the application of jam! These will be on the breakfast or brunch table many more times. Thanks, Northwestgal, for a chuffing bit of chow from Britain! Made for ZWT 6.
RECIPE SUBMITTED BY
This site used to be awesome. It was at the top of its game when it was called Recipezaar, but that was many years ago. The site was purchased by Scripps and belly-flopped into mediocrity. A few of the faithful members remained, hoping to wait out the storm of corporate nonsense. But alas, it never got better and just continued on its terminal path to nothingness. So most of the loyal members have vanished and made homes at better recipe sites.