Apple Cinnamon Scones with Maple Drizzle
Last weekend at the lake with my sister and her family, there was a lot of talk of scones. I had promised my niece I would make her scones, but somehow, we never had time. The pear apple cobbler took over breakfast on Sunday morning and before we knew it, it was time for lunch and time to head home. No time for scones.
So when my daughter, her friend and I got home and I asked if they were hungry, they wanted scones. And after all that talk of scones, I complied. Too bad my niece wasn’t here with us to enjoy them. Well, my niece didn’t want apple scones, but apples are plentiful in my house right now and my daughter and her friend were just fine with apples.
And I promised my sweet niece that I would DEFINITELY make scones for her next time we get together.
- 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
- 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
- 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.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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