Apple Cinnamon Scones
Scones are a fancy British cousin to the American biscuit.
You’ll often find them being served at high tea with a little jam and clotted cream. Who doesn’t love a good high tea?
The basic ingredients are essentially the same for the traditional biscuits and scones: flour, solid fat, milk or cream, a leavening agent, and a bit of salt and maybe sugar. Preparation, is similar: sift the dry ingredients, cut in the fat, and add the liquid. Just like their biscuit cousin, the scone dough is rolled and cut into shapes.
Our recipes swaps out the fat and cream with applesauce and flaxseed & water. This recipe is versatile and ingredients can easily be altered based on your favorite flavors and health goals. You can easily use dried cranberries or cherries for a breakfast scone. Adding 1/4 c chopped nuts will add a little crunch.
We cut the fat down to 1/3 of a traditional scone while increasing the fiber five fold.
Use this recipe as a base for making other sweet or savory scones.
Here’s a savory scone idea:
You could sub in non fat Greek yogurt for the applesauce in a savory scone. Add fresh herbs like rosemary or basil, a little fresh garlic or garlic powder to the dough when mixing.
Top with fat free cheddar when you pull it out of the oven.
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Makes: 8 scones
Time: 40 minutes
Ingredients
2 tbsps Ground Flax Seed
3/4 cup Water
2 cups Whole Wheat Pastry Flour
1 tbsp Baking Powder
1/4 cup Granulated Sugar
1/2 tsp Sea Salt
1 tsp Cinnamon
1/3 cup Unsweetened Applesauce
1 Apple (medium, diced)
Directions
Preheat oven to 400ºF (204ºC) and line a baking sheet with parchment paper.
In a mixing bowl, mix the ground flax with water. Set aside to thicken.
In a separate bowl, combine the flour, baking powder, sugar, salt and cinnamon. Mix well, then add in applesauce. Mash with a fork until it is broken up and distributed evenly. Add flax mixture and diced apple. Stir well until combined.
Transfer the dough onto your parchment-lined baking sheet. Use your hands to form a round shape, about 1 inch in height. Then use a large wet knife to cut it into 6 or 8 even wedges.
Sprinkle the top with a bit of sugar and cinnamon (optional) and bake for 25 minutes, or until edges are golden brown.
Remove from oven, let cool slightly and enjoy immediately.
Serving: 1 scone
Leftover: Store at room temperature in an air-tight container up to 3 days, or freeze.
Extra Flavor: Serve with a little jam.
Gluten Free: Try Bob’s Red Mill All Purpose Gluten-Free Flour.
Nutrition Facts
