In my neck of the woods it’s apple picking season. It’s fun to go to the orchards throughout the months of September and October because just about every week a different variety is ripe and ready for picking. It’s also fun to find fresh, local apple varieties in your local grocery or farmer’s market. My kids love to pick apples so when we go I end up with far more apples than we can eat as snacks or in lunches. That’s when I pull out the baking recipes.
Bonus: The best chart I’ve found that lists which apple varieties are best for baking, cooking and eating.
I’ve posted a couple of apple recipes over the years:
Today I’ll share a recipe that makes a delicious snack or breakfast treat. I like these scones because they are sweet but not too sweet. I’m thinking of adding a handful of cinnamon chips the next time I make them.
Whole Wheat Apple Scones
Originally seen in Cooking Light
- 1 cup plus 2 TB all purpose flour
- 1 cup whole wheat flour
- 1/4 cup sugar
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp baking soda
- dash of salt
- dash of nutmeg
- 1/4 cup chilled butter, cut into small pieces
- 1 cup shredded, peeled apple (Granny Smith or Honeycrisp are good choices)
- 1/2 cup milk
- 1 tsp vanilla extract
- 2 TB milk
- 2 tsp sugar
1. Preheat oven to 425.
2. Combine flours, sugar and next five ingredients (through nutmeg) in a large bowl and stir with a whisk. Cur in the butter with a pastry tool or 2 knives until the mixture is coarse. Add the shredded apple, 1/2 cup milk and vanilla extract and stir just until you have a moist, sticky dough.
3. Turn dough out onto a floured surface and knead lightly 4 times. Divide in half and place on a greased cookie sheet. Pat each portion into a six-inch circle and cut each circle into five wedges, cutting into but not through the dough. Brush the top of each with the 2 TB of milk and then lightly sprinkle with sugar.
4. Bake at 425 for 15 minutes or until golden. Serve warm.
P.S. – The cinnamon chips were an excellent addition!