Whole Wheat Apple Pecan Scones Recipes

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WHOLE WHEAT APPLE PECAN SCONES



Whole Wheat Apple Pecan Scones image

As I was playing around with the mixture for these not-too-sweet scones I learned that if I used as much liquid (in the form of buttermilk or yogurt) as I usually do in my scones, they wouldn't be flaky. That is because the apple provides plenty of liquid. You just need to add enough buttermilk or yogurt to bring the dough together. Otherwise you will have drop biscuits and they will have a consistency more akin to a soft cookie than to a biscuit or scone. Juicy apples like Braeburn, Crispin and Empire work well for these scones.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, dinner, lunch, snack, quick breads, appetizer, side dish

Time 30m

Yield 12 scones

Number Of Ingredients 13

1 apple, grated (145 grams grated apple)
1 tablespoon lime or lemon juice
2 teaspoons lemon or lime zest
1 1/4 cups / 160 grams whole wheat flour,
3/4 cup / 90 grams unbleached all-purpose flour (or use all whole wheat flour)
1 tablespoon / 12 grams baking powder
1/2 teaspoon / 2 grams baking soda
1/4 teaspoon / 2 grams salt
1/2 cup / 55 grams rolled oats
2 tablespoons /30 grams raw brown sugar
6 tablespoons / 85 grams unsalted butter
Up to 1/4 cup / 60 grams buttermilk or yogurt
1/2 cup / 60 grams chopped pecans

Steps:

  • Preheat oven to 400 degrees. Line a baking sheet with parchment. Toss grated apple with lemon or lime juice and zest in a bowl. Sift together flours, salt, baking powder and baking soda, and stir in oats and sugar. Place in a large bowl or in the bowl of standing mixer fitted with the paddle.
  • Add butter and mix in with your hands, rubbing the flour and butter briskly between your fingers; or beat on low speed until butter is distributed throughout the flour and the mixture has a crumbly consistency.
  • Add apple with liquid to the large bowl. Add pecans and stir or mix at medium speed until incorporated. Add just enough yogurt or buttermilk to allow dough to come together.
  • Scrape out onto a lightly floured surface and gently shape into a rectangle, about 3/4 inch thick. Cut into 6 squares, then cut squares in half on the diagonal to form 12 triangular pieces. Or use a biscuit cutter to cut rounds. Place on baking sheet. Bake 18 to 20 minutes, until lightly browned. Cool on a rack.

Nutrition Facts : @context http, Calories 193, UnsaturatedFat 5 grams, Carbohydrate 24 grams, Fat 10 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 139 milligrams, Sugar 4 grams, TransFat 0 grams

APPLE-WALNUT DROP SCONES



Apple-Walnut Drop Scones image

There are many reasons an apple a day may keep the doctor away. Among popular fruits, apples rank second (after cranberries) in antioxidant power, according to the nutritionist Jonny Bowden. They are extremely high in phenolic compounds (polyphenols), particularly quercetin, and if the apple is red, anthocyanins. These phytochemicals carry many health benefits, both antioxidant and anti-inflammatory. Apples have been linked to lower rates of heart disease in several studies. The phytonutrients in apples are concentrated in and right under the skin. So whenever it's possible when you're cooking with apples, it's best not to peel them. Seek out organic apples if possible, as the skin is also where you'll find most of the pesticide residue, and conventionally farmed apples are on the Environmental Working Group's list of the most contaminated produce.Scones are easy to make and lend themselves to whole-grain flours. These are particularly moist because of the grated apples.

Provided by Martha Rose Shulman

Categories     dessert, side dish

Time 40m

Yield 12 scones

Number Of Ingredients 13

150 grams (about 1 1/3 cups) whole-wheat pastry flour
60 grams (about 1/2 cup) unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
50 grams (about 1/4 cup) raw brown sugar
Scant 1/2 teaspoon salt
1 tablespoon walnut oil
5 tablespoons cold unsalted butter
1 tablespoon finely chopped or grated lemon zest
1/2 cup buttermilk
1 teaspoon vanilla extract
1 sweet or tart apple, grated
50 grams (about 1/2 cup) walnuts, coarsely chopped

Steps:

  • Preheat the oven to 400 degrees. Line a baking sheet with parchment.
  • Sift together the flours, baking powder, baking soda, sugar and salt. Dump anything remaining in the sifter into the bowl with the sifted ingredients. Place in a food processor fitted with the steel blade or in a standing mixer fitted with the paddle. Add the walnut oil, butter and lemon zest and mix at medium speed or pulse in the food processor until the mixture is crumbly.
  • Combine the buttermilk and vanilla, and with the machine running, add the liquid to the flour mixture. Mix just until the ingredients come together. Stop the machine and add the apple and walnuts, then mix or pulse to combine.
  • Drop by heaped tablespoons onto the baking sheet and bake 15 to 20 minutes, until lightly browned. Remove from the heat and allow to cool, or serve warm.

Nutrition Facts : @context http, Calories 169, UnsaturatedFat 5 grams, Carbohydrate 21 grams, Fat 9 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 138 milligrams, Sugar 6 grams, TransFat 0 grams

LOW-FAT WHOLE WHEAT CRANBERRY PECAN SCONES



Low-Fat Whole Wheat Cranberry Pecan Scones image

These scones are egg-free and come out crispy-crunchy with just the right amount of sweetness.

Provided by CROWLAND

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 42m

Yield 8

Number Of Ingredients 9

2 cups whole wheat pastry flour
½ cup brown sugar
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 tablespoons butter
½ cup dried cranberries
½ cup chopped pecans
½ cup skim milk, or more as needed

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Whisk whole wheat flour, brown sugar, baking powder, baking soda, and salt together in a large bowl. Cut in butter with a pastry blender until coarse crumbs form. Stir in cranberries and pecans. Mix in skim milk until dough comes together and is the consistency of cookie dough.
  • Turn dough out onto a lightly floured surface. Pat into a 1-inch thick round. Cut into 8 wedges with a greased knife. Arrange 2 inches apart on the baking sheet.
  • Bake in the preheated oven until golden brown, 12 to 15 minutes. Transfer to a wire rack to cool, about 15 minutes.

Nutrition Facts : Calories 236.7 calories, Carbohydrate 39.3 g, Cholesterol 7.9 mg, Fat 8.2 g, Fiber 3.3 g, Protein 4.2 g, SaturatedFat 2.3 g, Sodium 516.2 mg, Sugar 19.2 g

CRANBERRY ORANGE WHEAT SCONES



Cranberry Orange Wheat Scones image

These scones are a delicious and nutritious snack that is wonderful when warm with some butter. They are also good for freezing, on the go eating and they'll be sure to please guests who stop by. Yummy!

Provided by 24Twists

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 35m

Yield 15

Number Of Ingredients 12

2 ⅓ cups whole wheat flour
½ cup wheat germ
¼ cup packed brown sugar
4 teaspoons baking powder
1 teaspoon salt
¼ teaspoon ground nutmeg
½ cup shortening
1 cup sweetened dried cranberries (i.e. Craisins®)
2 tablespoons grated orange zest
1 egg
¾ cup milk
¼ cup orange juice

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
  • In a large bowl, stir together the whole wheat flour, wheat germ, brown sugar, baking powder, salt and nutmeg. Mix in shortening until everything looks crumbly. Stir in the cranberries and orange zest. In a separate bowl, stir together the egg, milk and orange juice. Make a well in the center of the dry ingredients and pour in the wet mixture. Stir until dough forms. Turn out onto a floured surface and knead briefly to get the dough to hold together. Roll out to 1/2 inch thickness and cut into circles with a biscuit cutter. Place scones 2 inches apart on the baking sheet.
  • Bake in the preheated oven until the tops and bottoms are golden brown, 15 to 20 minutes. Serve warm.

Nutrition Facts : Calories 192.1 calories, Carbohydrate 27.4 g, Cholesterol 13.4 mg, Fat 8.2 g, Fiber 3.3 g, Protein 4.3 g, SaturatedFat 2.1 g, Sodium 297.2 mg, Sugar 10.9 g

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Top Asked Questions

How to bake scones in the oven?
Just before popping the baking sheet in the oven, you’ll brush the tops and sides of the scones with milk. This seals in the moisture to keep the insides of the scones perfectly tender, and it also creates a hint of a crust on the outsides. I love that textural contrast!
What kind of flour do you use to make scones?
To make these healthier scones, you’ll start with whole wheat flour. That’s right, just regular ol’ whole wheat flour! This is the kind that I buy because it’s fairly inexpensive and ground more finely than other brands, so it gives your baked goods a more tender texture.
How much butter do you put in a scone?
Whereas traditional scone recipes typically include a full stick of butter (or two) and plenty of heavy cream, these lighter ones are the exact opposite! You just need 2 tablespoons of butter. That’s it! It’s extremely important that you use very cold butter, straight from the refrigerator.
What kind of Apple do you use for scones?
I typically use red Fuji apples, but any firm red or green apple will work. Just before popping the baking sheet in the oven, you’ll brush the tops and sides of the scones with milk. This seals in the moisture to keep the insides of the scones perfectly tender, and it also creates a hint of a crust on the outsides.

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