Ok. So it’s pretty obvious that I’ve been on a no-processed-sugar kick lately. It’s true. I’ve also been on a whole wheat flour kick, although a bit more quietly. Does this mean I won’t be sharing sugar laden sweets on the blog anymore? Absolutely not. There’s no way I’m going to be trying to healthify a cupcake. Cupcakes are not meant to be made with whole wheat flour and maple syrup. You’d just end up with a weird muffin that was trying too hard. No, I will enjoy them for what they are – a very special treat. And when I do, I will most definitely be sharing them with you.
But, it is true that my family is cutting way back on our consumption of white flour and granulated sugar, so you’ll be seeing a lot more of these sugar-free/whole wheat recipes popping up on the blog. But only if they’re truly delicious. Because who can keep up with eating healthy if it’s a chore? Not me.
These Apple Oat Scones make a delicious and satisfying breakfast. A crisp exterior gives way to a soft and slightly chewy interior with bites of apple and cinnamon, all lightly sweetened with maple syrup. They’re hearty yet light. And, served with a cup of tea or coffee they make a for perfect fall breakfast.
Apple Oat Scones
- 1/3 cup greek yogurt (plain yogurt or sour cream will also work)
- 1/3 cup milk
- 1/2 teaspoon vanilla
- 1/4 cup maple syrup
- 1 2/3 cups whole wheat flour
- 1 1/3 cups rolled oats
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 12 tablespoons (3/4 cup) cold unsalted butter, cut up
- 2 medium-sized apples (not too tart), diced
- additional maple syrup, oats and cinnamon for topping
Whisk together yogurt, milk, vanilla and syrup in a medium-sized bowl. Set aside.
Combine flour, oats, spices, baking powder, baking soda and salt in a large bowl. Toss in butter, quickly breaking it up with your fingers until the butter is approximately pea sized (or use a pastry cutter). Rub the mixture between your palms to flatten the butter into sheets.
Stir yogurt mixture into flour mixture just until combined. Stir in apples. Dump mixture on a parchment lined baking sheet that has been lightly floured (mixture will be quite sticky). Pat into a 6×8 inch rectangle (wetting your fingers with water will help with this). Cut into 12, 2 inch squares. Separate the squares, spacing them out on the baking sheet. Brush scones with a bit of maple syrup, sprinkle on some oats and cinnamon to garnish. Bake at 400ºF for 20 minutes, or until golden brown.
Highly adapted from Martha Stewart.