Apple Pie Honey Wheat Scones
Apple Pie Honey Wheat Scones is a breakfast that serves 8. One serving contains 304 calories, 5g of protein, and 15g of fat. For 49 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. 8 people have tried and liked this recipe. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a lacto ovo vegetarian diet. This recipe from Foodista requires whole wheat flour, vanillan extract, heavy cream, and egg. Not a lot of people really liked this American dish. Overall, this recipe earns a not so spectacular spoonacular score of 28%. Similar recipes are Apple scones with apple pie spice icing, Apple scones with apple pie spice icing, and Whole Wheat Honey Apple Bundt Cake.
Servings: 8
Ingredients:
1 cup whole wheat flour
1 cup all purpose flour plus 1 rounded tablespoon
4 tablespoons dark brown sugar
1/2 teaspoon cinnamon
1 tablespoon baking powder
1/4 teaspoon salt
1/2 teaspoon fresh ginger, grated
4 tablespoons cold unsalted butter, cut into cubes
3/4 cup heavy cream
1 egg slightly beaten
2 tablespoons honey
1 teaspoon vanilla extract
1 teaspoon brandy
1 1/2 cups apple, peeled and diced
approximately 1 tablespoon of Turbonado sugar
Equipment:
oven
baking paper
baking sheet
mixing bowl
whisk
food processor
bowl
wire rack
Cooking instruction summary:
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. In a large mixing bowl whisk together first 7 ingredients. Add fresh ginger and butter. Work everything together with your fingers until the mixture is in course crumbles. You want the butter to remain as cool as possible and still be in pieces. You can do this part with the food processor if you want, but I prefer to just mix by hand because you still have to transfer it all to a bowl, so it's less to clean up. Add the cream, egg, honey, vanilla, and brandy. Knead the dough until it comes together. Dump the apples in and press them into the dough until they are evenly distributed and you have a nice round ball of dough. As with any bread, handle it as little and as quickly as possible or the scones will be tough. On a floured surface flatten the dough ball into a one inch thick disc. Use just enough flour to keep it from sticking to your hands as this will dry out the dough. Cut the disc into 8 equal sections. Place scones on the baking sheet and sprinkle with Turbonado sugar. Bake for approximately 15 - 18 minutes or until they are golden brown. Melt butter and drizzle over the top of a warm scone. Oh my...scrumptious :) Transfer the rest to a wire rack to cool. Store in a sealed container or Ziploc bag. They also freeze well for 3 to 4 months.
Step by step:
1. Preheat oven to 400 degrees.
2. Line a baking sheet with parchment paper.
3. In a large mixing bowl whisk together first 7 ingredients.
4. Add fresh ginger and butter. Work everything together with your fingers until the mixture is in course crumbles. You want the butter to remain as cool as possible and still be in pieces. You can do this part with the food processor if you want, but I prefer to just mix by hand because you still have to transfer it all to a bowl, so it's less to clean up.
5. Add the cream, egg, honey, vanilla, and brandy. Knead the dough until it comes together.
6. Dump the apples in and press them into the dough until they are evenly distributed and you have a nice round ball of dough. As with any bread, handle it as little and as quickly as possible or the scones will be tough.
7. On a floured surface flatten the dough ball into a one inch thick disc. Use just enough flour to keep it from sticking to your hands as this will dry out the dough.
8. Cut the disc into 8 equal sections.
9. Place scones on the baking sheet and sprinkle with Turbonado sugar.
10. Bake for approximately 15 - 18 minutes or until they are golden brown.
11. Melt butter and drizzle over the top of a warm scone. Oh my...scrumptious :)
12. Transfer the rest to a wire rack to cool.
13. Store in a sealed container or Ziploc bag. They also freeze well for 3 to 4 months.
Nutrition Information:
covered percent of daily need
