Apple Pie Scones

I had other things I planned on posting this weekend, but I just couldn’t keep these apple pie scones from you for a minute longer.  This recipe needs shared IMMEDIATELY.

I spent almost a week home with the family for Thanksgiving, and it involved a fair amount of cooking and baking.  Sabbath morning my mom asked what I’d like to make to go along with our awesome chili-cheese omelets.  I needed something simple and fairly quick, since we were all starving, and scones felt like the simplest option.

You’ll also love these apple fritter cookies with Spiced maple glaze!

I was really tempted by a cinnamon scone recipe I’ve been eyeing for months, but then this jumped at me.  I took a chance, and BOY, did I make the right choice?!

The strangest thing about this recipe is that it doesn’t include any milk or buttermilk.  That made me nervous, and I was worried these would be dry or wouldn’t rise well, but I was totally wrong.  The shredded apples and the applesauce gave them all the moistness they needed, and the texture was perfect.  They’re pretty healthy as scones go, and have such a great flavor.

Preheat the oven to 400 F.

Wash the apple, cut it into quarters, then cut off the core from each piece. Use a box grater or large holed cheese grater to shred the apple. Keep all the juice that may squeeze out with it, since that’s what will make your scones moist.

In a medium bowl, stir the egg, apple sauce, lemon juice, sugar, and shredded apple together.

In a separate large bowl, stir together the flour, salt, baking powder, cinnamon, and ginger.

Once combined, add the butter and work it into the flour until it resembles coarse, damp sand. I used my hands and fingers to mix it in, and I was worried it would be too warm or melty, but worked great. You can also use a pastry cutter.

Finally, pour the wet ingredients into the dry ones and stir just until a dough forms and no more dry flour remains on the bottom of the bowl. Don’t over-stir!

Turn the dough out onto a very lightly floured surface and shape into a 1.5-inch-thick disc.

Cut the disc into eight wedges (or honestly, any shapes and sizes you want).

Line a baking sheet with parchment paper and place the cut scones on top.

Bake for 18-20 minutes at 400 F, or until they are just slightly golden brown on top. Allow the scones to cool completely.

To make the glaze, stir together the powdered sugar, cinnamon, and water.

Once the scones are fully cooled, drizzle the glaze over top in whatever pattern you want. Devour. That’s pretty much all there is to it.

These are an amazing healthy brunch option, and SO easy to throw together!

Other scone recipes you’ll love:

• Cherry Almond Scones
• Maple and Oat Scones
• Spiced Orange Apricot Scones (Regular & GF Versions)
• Dreamy, Creamy Scones

Healthy Apple Pie Scones

• 1 large egg
• 1/4 cup of unsweetened apple sauce (I used homemade apple butter)
• 1 teaspoon of lemon juice
• 1 tablespoon of sugar
• 1 large apple (or 1 1/2 medium); I used galas
• 2 cups of all-purpose flour (plus a small amount for dusting)
• 1/2 teaspoon of salt
• 2 teaspoons of baking powder
• 1 teaspoon of cinnamon
• 1/2 teaspoon of ground ginger
• 5 tablespoons of cold butter

• 1/2 cup of powdered sugar
• 1/2 teaspoon of cinnamon
• 2 teaspoons of water

1. Preheat the oven to 400 F. Wash the apple, cut it into quarters, then cut off the core from each piece. Use a box grater or large holed cheese grater to shred the apple (don’t squeeze out any of the liquid, this is what will make your scones moist).
2. In a medium bowl, stir together the egg, apple sauce, lemon juice, sugar, and shredded apple.
3. In a separate large bowl, stir together the flour, salt, baking powder, cinnamon, and ginger. Once combined, add the butter and work it into the flour until it resembles coarse, damp sand. I used my hands and fingers to mix it in, and I was worried it would be too warm or melty, but worked great. You can also use a pastry cutter, but I have less luck with that.
4. Finally, pour the wet ingredients into the dry ones and stir just until a dough forms and no more dry flour remains on the bottom of the bowl. Don’t over-stir!
5. Turn the dough out onto a very lightly floured surface and shape into a 1.5-inch-thick disc. Cut the disc into eight wedges.
6. Line a baking sheet with parchment paper and place the cut scones on top. Bake for 18-20 minutes, or until they are just slightly golden brown on top. Allow the scones to cool completely.
7. To make the glaze, stir together the powdered sugar, cinnamon, and water. Once the scones are fully cooled, drizzle the glaze over top in whatever pattern you want.

Original recipe from Budget Bytes

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