Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup white whole wheat flour
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 cup granulated sugar
- 6 tablespoons chilled butter, cut into little pieces
- 2 cups peeled, chopped apples
- 1 egg
- 3/4 cup plain nonfat yogurt
- 2 teaspoons real vanilla extract
- 2 tablespoons coarse sugar
For the maple drizzle:
- 1 oz. light cream cheese
- 1 oz. Greek yogurt
- 1 Tablespoon real maple syrup
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla
- a bit of milk, to thin
Instructions
- Preheat oven to 400 degrees. Spray a baking sheet with cooking spray.
- In a bowl combine flour, baking powder, baking soda and salt. Stir in sugar.
- Add the little pieces of butter and work it into the flour mixture with a pastry cutter or your fingers until the butter chunks are all broken down and the mixture resembles a coarse meal. (I use my fingers–it’s messy, but fun!) Toss the apples in the flour mixture until they are fully coated.
- In a separate bowl combine the egg, yogurt and vanilla and whisk until smooth.
- Stir the egg mixture into the flour mixture and mix until just blended (dough will be soft and wet).
- Directly in the bowl, knead the dough lightly 3-4 times. Directly on the baking sheet, pat or roll the dough into a circle about 1/2 inch thick. Cut the dough into wedges. Sprinkle scones with the coarse sugar. Bake scones for 12-14 minutes or until golden brown.
- When the scones are done, cut them again in the places where you scored the scones. Prepare the drizzle and separate the scones. With a spoon, drizzle a light drizzle over each scone.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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