Do you ever find yourself muttering not-so-nice words under your breath when you discover that your “loved one” has eaten the prettiest star from your batch of baked goodies before you’ve had the chance to photograph it? All you recipe bloggers out there must know what I’m talking about.
This issue occurs on random occasions in our home, but I now empathize with the temptation that my husband sometimes can’t resist. The draw to that perfect looking product. You know, the one that you might drool over in a magazine, or specifically request (no, not that one, THAT one!) in a bakery. Because this time, I ate the perfect looking scone before I had photographed the recipe, and by the time I got my camera out, all that was left was this one …
You see, I baked them for Mother’s Day, and took four of the “almost” perfect ones to my mother-in-law (shhh! Don’t tell!), and kept the “perfect” one and the lesser-looking beauties for our morning treat. But, I just couldn’t resist. My tired taste buds had to have that it-feels-like-I-got-up-at-6am-just-to-get-the-best-scone-from-the-bakery treat. And I sure wasn’t in any mood to take photographs.
So, if you want to see that perfect looking scone, you’ll just have to make this healthy breakfast recipe for yourself …
Apple Cinnamon Whole Wheat Scones
The whole wheat pastry flour definitely makes for a heartier scone … something my palate prefers in the a.m. …
A little texture close-up of my whole wheat version to give you an idea.
If you prefer something fluffier, feel free to sub all or part of the flour with all-purpose flour or even cake flour. Also, I’m sure you can easily make this recipe gluten-free, if desired, with your favorite gluten-free flour blend and a little xanthan gum or guar gum (or even an egg added).
These are gently sweet, but I like to add a little crunchy sugar on the tops for that extra oomph of indulgence.
This recipe is Vegan, Dairy-Free, Egg-Free, Nut-Free, Peanut-Free, Soy-Free, and Refined Sugar-Free.
- 1/4 Cup + 1 Tablespoon Coconut / Palm Sugar, divided (I’m enjoying a 5 lb bag of Blue Mountain Organics brand, but you can sub Evaporated Cane Juice or Brown Sugar if needed)
- 2 Cups Whole Wheat Pastry Flour
- 2 Teaspoons Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/4 Teaspoon Salt
- 1 Teaspoon Ground Cinnamon
- 1/3 Cup solid or softened Coconut Oil (I use Nutiva brand, but you can sub Dairy-Free Margarine or Shortening)
- 1 Apple, peeled and shredded (about 1 cup of apple shreds)
- 1/2 Cup Milk Alternative (I used Coconut Milk Beverage, which is a little higher in fat – feel free to use any plain, unsweetened, or vanilla milk alternative of your choosing)
Preheat your oven to 425ºF, and line a baking sheet with a silicone mat or parchment paper.
Place the 1/4 cup coconut / palm sugar in your spice or coffee grinder and give it a quick whiz to powder it; this should take more than 10 or 15 seconds. You can skip this step if using brown sugar.
Pour the powdered coconut sugar (or brown sugar) into a large bowl. Whisk in the flour, baking powder, baking soda, salt, and cinnamon until everything is well-combined. Add the coconut oil (or other fat) and using a fork or pastry blender, cut it in until the mixture resembles coarse crumbs.
Stir in the apple and milk alternative, until the mixture starts to come together. It should be a little crumbly, but fairly easy to handle (not sticky) and easy to form into two balls. If it is too wet, add a little flour, too drink, sprinkle in some more milk alternative.
Take those two balls of dough, and gently flatten them into two disks that are about an inch to an inch and a half high on a baking sheet . Sprinkle the scones with the remaining tablespoon of sugar (the stuff you left coarse) or even a little more if desired. Cut or score the disks into 4 or 6 triangles (like a pizza), and bake for 15 to 20 minutes, or until the scones begin to take on a nice golden brown hue on the tops and edges.
Makes 8 to 12 scones
Blog Events: Entered in the giveaway of coconut oil @ Cara’s Cravings
Filed Under: Alisa's Recipes