Whole Wheat Apple Scones
I love the flavors of apple pie, but rarely have the patience (or energy) to make a whole pie from scratch. Besides, of all the pies out there, apple pie falls into the Labor Intensive with Great Risk for Failure category. Plus, establishing portion control rules for an entire apple pie in a house of two people is just asking for trouble. Bleh. No thanks. Instead, I decided to find a way to incorporate all my favorite apple pie flavors in a simple-to-make, easy-to-hold, and light enough to enjoy with a cup of tea scone.
Made with whole wheat flour and rolled oats, these whole grain cream scones are specked with fresh apples tossed in honey and cinnamon. Only lightly sweet, they are perfect topped with a slather of apple butter or just eaten plain alongside a warm cup of tea or cider. All the spiced apple flavors you love from apple pie in a light, simple scone.
I think my scone recipe collection speaks for itself. I’m not a fan of overly sweet scones. I don’t like them to be coated with loads of sugar. Scones should be more like lightly sweetened biscuits. At least that’s how they are in my book. I have made these scones with just honey (leaving out the sugar from the scone dough entirely) and they are lovely. If you are looking for a bit more sweetness (they still wont be overly sweet) toss in an extra tablespoon of sugar in the dough in addition to the honey.
Since theses scones rely on the apples to bring a bit of sweetness to the table, you’ll want to use a sweeter apple variety, like a Gala, rather than a tart apple. I left the skins on my apple because I think the red flecks of color give the scones a little pop, but feel free to peel off the skin before using if you like.
In order to get a little more of that apple pie flavor, I tossed the diced apples with honey and cinnamon. This helps to sweeten up the apples and give a little extra burst of flavor. The final touch is to brush the scones with a honey/cream glaze. This imparts a final bit of sweetness and gives the scones a nice glossy finish. Light, spicy and infinitely snack-able, these scones are a perfect accompaniment to fall!
Whole Wheat Apple Scones
Yield: 9-10 scones
2 cups whole wheat pastry or white whole wheat flour
¼ cup rolled oats
1 teaspoon table salt
4 teaspoons baking powder
1 ½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground allspice
1 tablespoon granulated sugar (optional)
5 tablespoons unsalted butter, cut into small pieces and chilled (or frozen)
¾ cup heavy cream or half and half, plus 1 tablespoon
1 cup finely diced apple (Gala or another sweet variety)
2 tablespoons honey
- Preheat oven to 450 degrees. Line a baking sheet with parchment paper and set aside.
- In a large bowl, combine the flour, oats, salt, baking powder, sugar (if using), ½ teaspoon cinnamon and other spices.
- Using a pastry blender (or your fingers), blend the butter into the flour until only pea-sized pieces remain.
- In a separate bowl, gently whisk eggs into the cream. Using as few strokes as possible, combine the cream mixture into the butter/flour mixture.
- In a separate bowl, toss the diced apples with 1 tablespoon honey and 1 teaspoon ground cinnamon. Stir the diced apples into the dough mixture.
- Turn dough out onto a lightly floured surface. Kneed lightly and add flour as needed until the dough comes together. Cut into 9-10 evenly sized pieces. Transfer pieces onto parchment lined baking sheet.
- Whisk 1 tablespoon honey together with 1 tablespoon cream (or half and half). Brush the top of each scone with the honey glaze.
- Bake 11-14 minutes or until just lightly browned. Remove to wire rack to cool. Serve warm!