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."
photo by loof751
- Ready In:
- 30mins
- Ingredients:
- 8
- Yields:
-
12-16 scones
- Serves:
- 12-16
ingredients
- 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
directions
- 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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Reviews
-
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 2012 -
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. -
I really wanted to like this recipe. Because there is no fat in it. I got 8 great scones. But the dough was really sticky. I had to add more flour to have a good consistency of scones. They didn't have a great taste. The only thing that was good was the sugar-cinnamon topping. Sorry about that. Made for PAC Spring 2012 -
I made this recipe with low fat yogurt and whole wheat pastry flour as substitutes for the buttermilk and all-purpose flour. These are substutues I often use, always with success. Otherwise, I followed everthing in the directions. It was one of the unpleasantiest doughs I've ever worked with...even adding flour and extra yogurt did not help make a workable dough. It took me 35 minutes because the dough was so hard to work with. The actual scones were virtually tasteless, except for the bits of apple, and they were heavy. I am a regular with whole grain flours and low sugar so I don't think the problem was that I'm unaccustomed to that kind of scone. If anyone has has ideas of how to use the scones so that I don't have to throw them out, I'd appreciate it. Or if someone has made them successfully with the original ingredients, I'd like to hear that.
