I wanted to use apples and walnuts in a recipe one more time this month, since they are both great power foods. I found an apple scone recipe, adapted it slightly and added some chopped walnuts. My ski weekend girlfriends make great recipe testers and these scones were all gobbled up within ten minutes, so I’m going to consider this a success. Serve them warm from the oven with a little butter and your favorite jam.
|Low-Fat Apple Walnut Scones|
- 1 cup plus 2 Tbsp. all purpose flour
- 1 cup whole wheat flour
- 1/4 cup sugar
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/2 tsp. salt
- 1/4 cup chilled butter, cut into small pieces
- 1 cup peeled and shredded Granny Smith apples
- 1/2 cup chopped walnuts
- 1/2 cup low-fat (1%) milk, plus 1 Tbsp. for brushing tops
- 2 tsp. sugar for sprinkling
- non-stick spray
- Preheat oven to 425 degrees. Measure flours, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl. Cut in butter with a pastry cutter, a fork, or with your fingers, until the dough forms small crumbs. Add shredded apple, chopped walnuts, 1/2 cup milk and vanilla and stir until the dough is combined.
- Turn the dough out onto a lightly dusted work surface and need it a few times. Pat the dough out into a circle about 2/3 inch thick and cut into eight scones. Place the scones on a baking sheet sprayed with non-stick spray. Brush them with the 2 Tbsp. of milk and sprinkle with sugar. Bake for 15 minutes or until light golden. Serve warm.