Whole Wheat Apple Scones

I was in the mood for a good breakfast scone yesterday, and my search happily ended here. Scones are so easy when you just do it all in one big bowl. I really liked the apple texture and the crusty top that came from the milk and sugar!

Whole Wheat Apple Scones
Sarah Green, Ilwaco, Washington, Cooking Light, NOVEMBER 2006

• 1 cup plus 2 tablespoons all-purpose flour (about 5 ounces) (I just made mine 100% whole wheat, using 2 cups of whole wheat flour, and I didn't think they were too heavy.)
  
• 1 cup whole wheat flour (about 4 3/4 ounces)
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• Dash of ground nutmeg
• 1/4 cup chilled butter, cut into small pieces
• 1 cup shredded peeled Granny Smith apple (about 1/2 pound)
• 1/2 cup 1% low-fat milk
• 1 teaspoon vanilla extract
• Cooking spray
• 2 tablespoons 1% low-fat milk
• 2 teaspoons sugar

Preheat oven to 425°.

Lightly spoon flours into dry measuring cups and tablespoons; level with a knife. Combine flours, 1/4 cup sugar, and next 5 ingredients (through nutmeg) in a large bowl; stir with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add apple, 1/2 cup milk, and vanilla extract, stirring just until moist (dough will be sticky).

Turn dough out onto a lightly floured surface, and knead lightly 4 times with floured hands. Divide dough in half; pat each portion into a 6-inch circle on a baking sheet coated with cooking spray. Cut each circle into 5 wedges, cutting into but not through, dough. Brush tops of wedges with 2 tablespoons milk, and sprinkle evenly with 2 teaspoons sugar. Bake at 425° for 15 minutes or until golden. Serve warm.

Nutritional Information

Calories: 170 (27% from fat)

Fat: 5.1g (sat 3g,mono 1.3g,poly 0.3g)

Protein: 3.7g

Carbohydrate: 28.1g

Fiber: 2.1g

Cholesterol: 13mg

Iron: 1.3mg

Sodium: 319mg

Calcium: 84mg