Oct 8, 2012

Delightful Apple Spiced Scones with Spiced Glaze




When the weather gets cool, turn your oven on and warm up the house with the sweet smell of apples and cinnamon. The temperature dropped like 20 degrees since last week, and these homemade buttermilk scones with small bits of apples and a cinnamon spice glaze were the perfect excuse to bake.


Chocolate chip scones are usually my favorite scone variety, but these apple scones may have taken their place! The scones aren't too sweet, so the glaze gives it the perfect balance of sweetness in every bite. If you want to cut back on your sugar, you can make half the glaze, then drizzle it on instead.

Perfect for an afternoon tea or a lazy Sunday brunch. Enjoy!






Delightful Apple Spiced Scones with Spiced Glaze 
Skinnytaste.com
Servings:
12 • Size: 1 scone • Old Points: 4 pts • Points+: 5 pt
Calories: 184 • Fat: 4 g • Carb: 37 g • Fiber: 2 g • Protein: 3 g
• Sugar: 19 g
Sodium: 250 mg  


Ingredients:

  • 1/2 cup cold buttermilk
  • 1/4 cup unsweetened apple sauce
  • 1/4 cup dark brown sugar, packed
  • 2 tsp vanilla extract
  • 1 large egg
  • cooking spray
  • 1 cup white whole wheat flour 
  • 1 cup all purpose flour  
  • 1 tbsp baking powder
  • 1 tbsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 3 tbsp chilled butter (must be cold) cut into small pieces
  • 2 cups diced apples, peeled (I used Granny Smith)

For the glaze:

  • 1 cup powdered sugar, sifted
  • 1/2 tsp cinnamon
  • pinch nutmeg
  • 2 tbsp cold fat free milk (plus 1/2 tbsp if needed)


Directions:

Preheat oven to 375°.

Combine the first five ingredients in a medium bowl, stirring with a whisk. Spray a baking sheet with cooking spray.

Combine the flours, baking powder, cinnamon nutmeg, and salt in another large bowl, stirring with a whisk. Cut in chilled butter with a pastry blender, or you could use 2 knives, until the mixture resembles coarse meal. Fold in diced minced apples. Add buttermilk mixture, stirring just until moist.


Place dough onto a floured surface and knead lightly four times with floured hands. Form dough into an 9-inch circle onto baking sheet, about 3/4" thick. Using a knife, cut dough into 12 wedges all the way through.


Bake until golden, about 18-20 minutes, depending on your oven. Place on a cooling rack about 10 minutes.

Meanwhile, to make the glaze: Mix powdered sugar, cinnamon and nutmeg with 2 tbsp of milk, adding 1/2 tbsp more (1 tsp at a time) if necessary to get the consistency to the right thickness. Stir until completely smooth.


Place scones on parchment or wax paper and drizzle the glaze over the scones using a spoon - or- place the glaze in a shallow bowl and dip the top of the scones into the glaze, then let it sit on the waxed paper to harden.

Makes 12 scones.

131 comments :

  1. What can I use as a substitute for the buttermilk? I live in a part of the world where it's unavailable.

    Thank you!

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    Replies
    1. Milk would work in it's place.

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    2. All you have to do is add a tablespoon vinegar to the milk and let it sit for 5 minutes, stir and add where the buttermilk is called for in the recipe!! Works great!!!

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    3. One cup of regular milk and 1 Tablsp. of Vinegar,mixed and sit for 10 minutes.

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    4. You can also add 1 tbsp. of lemon juice to 1 cup of milk and that works as buttermilk substitute nicely as well.

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    5. You can also replace buttermilk and use sour cream instead.

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  2. Oooh, I love scones, and these look absolutely delicious!

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  3. I mix 1 cup of milk w/1 Tbs of either white vinegar or lemon juice & let it sit for 5 min.

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  4. When I saw this post on Facebook, I had to take a pause in breath. Apples are one of my favorites as well as scones. I have a new item for breakfast. Since it's just me and I know myself (can't eat just one), I have a quick question - can I half the recipe or freeze before or after baking? If not, I may take half of them to work and place something good and calorie friendly in the breakroom, shh, secret.

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    Replies
    1. I think that's a great idea, you could probably make a half batch as well.

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    2. Hi, tamwash, I just wanted to pipe in that my sister gives teas and she freezes scones all the time, so it does work! She freezes them before baking and then just bakes them at the normal time (I think!) They turn out just a hair "flatter" but still taste just as great...just remember to leave the butter at pea-sized pieces so they're extra tender! The dough will look "wrong" but they will taste so "right". =)

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  5. just went apple picking this weekend cant wait to try them today

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  6. These were delicious!! Saw this first thing today and knew I had to make them! You never disappoint with your amazing recipes!

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  7. These look amazing, though I'm not generally a fan of fruit pieces in my baked goods. That said, would the flavor be the same without the apple chunks? If not, could you substitute more applesauce?

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    Replies
    1. I think more applesauce will alter the results of the dough and make it cakey.

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    2. Perhaps you could roughly shred the apple instead of dicing. Then you would still have the apple flavor, but not the chunks. Just a thought :)

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  8. How many points without the glaze?

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  9. These look delicious! I could see myself enjoying this for brunch.

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  10. Looks delicious!! I was wondering the same thing. . .how many points would it be without the glaze?

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    Replies
    1. These are 4 points without the glaze, but I think they need them or the scones won't be sweet enough.

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  11. These look good, and the glaze especially looks amazing!

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  12. I have the same question. How many points without the glaze? I'd prefer to skip it and save on the points and tons of sugar

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  13. jaime alcaraz montreal10/8/12, 2:25 PM

    Wow, that looks positively DELICIOUS! Am certainly going to give it a try... jaime alacarz montreal

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  14. I literally gasped in delight when i saw this post!! I will be making this ASAP!!

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  15. Perfect! :)


    http://thenotebookofmylifestyle.blogspot.cz/

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  16. I'll be honest - I was a little skeptical of a low fat scone. I just ate one of these, and they are DELICIOUS!!! I can't believe how moist and flavorful these are! I could eat one of these every morning and be happy! Thanks Gina for another knockout recipe!

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  17. Would they be tasty without the frosting?

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    Replies
    1. I think they need the frosting, if not I would add a little more sugar to the batter or they won't be sweet enough.

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  18. I loved it and would eat a few slices now. The coverage was very nice and creamy. Beautiful photos. Gina

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  19. Im not a huge fan of apple but love the idea of a skinny fall scone! Could you use the same recipe but swap out the apple sauce for pumpkin puree and add in something like mini chocolate chips or nuts instead of the apple pieces to make a spiced pumpkin chocolate chip scone? Or would that mess up the consistency?

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  20. I just have to tell you your site is now my menu planner for the week! We are doing weight watchers and these recipes are delicious and my WHOLE family eats it. So thank you for making my job of feeding my family easier! When will the cookbook be out?

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    Replies
    1. A little over a year from now.

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    2. Ooh, I can't wait! Hope it's out in time for Xmas... I plan on buying a copy for everyone in my family. I've converted them all to Skinnytaste fanatics!

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  21. Do you have to use the whole wheat flour? Would they taste the same if I use two cups of all purpose flour?

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    Replies
    1. All purpose would always work in any recipe.

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  22. I'm eating these right now and they are absolutely wonderful! My husband has eaten 2 already. The granny smith apples were key because they give a needed sweet-sourness that other apples wouldn't give. Thanks!

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  23. These look SO SO GOOD. I am drooling on my keyboard. Making these this weekend!

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  24. So...what would happen if I used gluten-free baking mix in place of the flours? Hubby has gone gluten-free and I am still learning to cook this way. He loves apples (and scones)

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  25. Gina-
    I just made a full batch of your crockpot applesauce (SOOO yummy and carmella enough to be a dessert in its own right!) Anyways, I was wondering if I could use said sweetened applesauce instead of the unsweetened the recipe calls for? If I did that, how much would you suggest I reduce the brown sugar? Thank you SO much for all the hard work you do. I make at least 80% of my dinners from your site and everyone in my family thinks Im an amazing cook thanks to you!
    Crissy

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    Replies
    1. Absolutely, not sure how much to reduce it by though. It's such a small amount, I may leave it the same.

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  26. I am hungry... http://www.magicdress.co.uk

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  27. These look amazing! I just started WW again and I'm looking forward to cooking and baking lots of your recipes - thank you for such an amazing blog!!

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  28. I had been searching for something new to use the last apples on our tree. Can't wait to try these! I have been using your recipies for almost a year now and amalways impressed. Thanks!

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  29. Hi. We are vegetarian (indians) and dont use egg....
    Can you please tell me what i can use instead of the egg in the recipe. Would love to make this...
    Thanks :-))

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    Replies
    1. Google "flax eggs", you can use that as an egg replacement.

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  30. I like apples and scones ;-) thanks again for sharing all your tasty recipes and your beautiful pictures

    Misty from Belgium

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  31. Lindsay Pittman10/9/12, 7:48 AM

    This looks AMAZING! I'm going to have to try it :)

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  32. these look amazing-- and all that glaze does not make them look like WW- awesome!

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  33. Hi Gina!

    I made these last night, but I found that the dough was really, really sticky, even after kneading it. Was it the same way for you?

    Thank you!

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    Replies
    1. Yes, which is why I mentioned adding flour to the work surface and using floured hands.

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  34. Wow...this is making it to the brunch table this weekend!! Could I possibly use graham flour (Bob's Red Mill)instead of the whole wheat flour in the recipe...or go half & half?...Thank you for your consistently wonderful sharing!

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  35. Not sure if I did something wrong, but my dough was way too sticky and almost impossible to work with. I know I measured everything correctly. I had to keep adding flour to the dough until it was pliable. Hoping they bake up OK!

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    1. Oh, I'm glad I wasn't the only one! My dough wasn't so much "dough" as "batter." I'm not exactly sure what went wrong, as I too measured everything correctly. Mine baked up ok... more like scone-shaped muffins than scones as far as texture goes, but the flavor didn't suffer any!

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    2. Me too! I was really concerned, and thought maybe I should add more flour but they were already pretty unsweet...which was not helped by the fact that I didn't like the glaze because the powdered sugar gave it a funny taste.

      I wanna try to make these again, hopefully they will turn out better next time.

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    3. It's sticky! Which is why I mentioned working on a floured surface and using floured hands. It bakes perfectly.

      Emily you can add more sugar to the batter and leave the glaze out.

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    4. I also found to dough beyond sticky! I could not cut it into wedges before baking. Any suggestions on how much more flour could be added without ruining the texture? Hoping they turn out okay, they sure smell good!

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    5. i had to add a ton more flour, even so there was no way I could "knead" the sticky batter i had.

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  36. Can I use regular butter in place of unsalted as I don't have any?

    They look fab !!!

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  37. I'm not much of a baker, but these look fantastic and I think I'll make a batch this weekend. Do you think it would be OK to substitute Splenda brown sugar blend for the brown sugar? I have it on hand, and never use regular brown sugar, so I'd hate to buy some just for the 1/4 cup needed here.

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  38. These look amazing! I think I'll have to make them one night this week.

    Just a quick note, 1/2 TBSP is not 1 tsp, it's 1.5 tsp. Don't want anyone to get tripped up on that.

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  39. I'm so excited to try these this weekend! I'm going total "scratch" cooking and making your crockpot applesauce (minus the added sugar) too!

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  40. These sound SO good, and I think I have all of the ingredients on hand! Yay for delicious scones and no trip to the grocery store!

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  41. a bit new to baking.. what do you mean that it has to be sifted??

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    Replies
    1. Sifting (using an actual sifter or a fine mesh sieve) will remove the lumps from the powdered sugar so you get a nice, smooth glaze. This recipe doesn't call for sifting the flour and other dry ingredients, but I usually do, just so it all comes together easier.

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  42. Found this site on the top Blogs on Bloglovin and was super excited to look through it especially as I am a Weight Watcher's member. The recipes look awesome! The problem I am having is that I can't get them to print out on my printer. It goes to the print screen with some annoying advertisements popping up too but it never goes to the printer. After the printer screen goes away the advertisements are still on the screen covering the recipe picture. I'm not sure if they are screwing something up or if the print option doesn't work on this site. I would love to be able to print instead of write (yes, I am lazy) plus I have notebooks I put my recipes in that have plastic sleeves and the print outs work so much better for future use.

    Anyone else have this problem??

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    Replies
    1. Figured it out - I was trying to print from the Bloglovin site :/

      Just wanted you to know, now that I have had time to cruise your site, I LOVE, LOVE, LOVE it!!! I have printed probably a dozen recipes so far and I can't wait to try them out. With my car in the shop tomorrow, I am devoting a day to setting up a menu for the week for my family and not tell them it is Weight Watchers approved! The problem with being successful with my diet before was no recipes to follow that would also work for my family, husband and four picky teenagers. So, I would make them their meals and one also for me time consuming and a bore as I usually ended up making something easy for me, chicken breast, and got sick of it and quit. After the week, I will see what they think. Tonight I am starting with Chicken Potpie Soup that looks wonderful. Sorry this is so lengthy but I'm very appreciative of the time you are putting towards this site :)

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  43. These look so good! Made your applesauce last week and it was awesome!

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  44. can you use almond milk to replace the milk in this recipe?

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    Replies
    1. I just did--equal amounts. Turned out perfectly.

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  45. I immediately set to baking this recipe as soon as I read it over--changed a few things but it turned out great! I ended up cutting it into 8 sections and with the slight changes, they are 199 calories each. Thanks for the inspiration.

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  46. I made these this morning and ... YUM!!!
    I just want to eat the entire batch :)
    Thanks for the great recipe and the great site!

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  47. Ooh. These scones look fantastic! And that glaze? Yes please!

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  48. Ah Genius Gina, your talent never ceases to amaze me. I lay here in bed, should be sleeping and instead am starving. And now these scones are calling me name. Sigh. I am sure I will dream of food tonight.

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  49. Gorgeous scones, I love your spiced glaze!

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  50. Love scones and the spiced glaze!! So festive :)

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  51. This comment has been removed by the author.

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    Replies
    1. Typos so deleted my original post.

      Can you make the dough a day ahead and just shape and bake in the morning?

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  52. These were really good! We make a lot of recipes on your site and haven't found one we didn't like! You are awesome!

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  53. These came out delicious and were way easier to make than I would have thought! Here's a pic of my finished product:

    http://instagram.com/p/QlZJujyRLV/

    Thanks Gina!

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  54. Have these in the oven! If they taste half as good as the batter I'll be a happy mama;)

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  55. would 1% milk or ff milk work too?

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  56. Just made these! They are so good! And made my house smell wonderful!

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  57. I made these the other morning on a whim. i loved them! I found they were more cakey then sconey, any suggestions on how to make the more dry crumbly texture? Thanks for another winner!

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  58. I made these this morning and Pam, I had the same issue! Also when I went to put the dough on the baking sheet it was SO sticky. I was afraid that it wasn't going to cook! But 15 minutes later they were golden brown. They definitely had a cake texture and not like scones. I followed the recipe exactly (except maybe I used too many apples? I had 1 big one and 1 medium sized Macintosh apples). Anyway, they were still incredibly delicious. There were no complaints in my house about breakfast today!!!

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    Replies
    1. It may have needed a touch more flour. Glad you enjoyed!

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  59. Mine are in the oven. I made a half recipe and used only the egg white for the egg. They're smelling heavenly.

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  60. If I use lowfat buttermilk, how will that change the nutritional info?

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  61. Yum! I just finished putting the glaze on mine and they look and smell amazing! Thank you for the recipe. Love love your website!

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  62. I made this today and its already all gone. Absolutely amazing. One of Gina's best!

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  63. Very, very good!! I halved the recipe, and used homemade apple butter instead of apple sauce (which added some sugar). My dough was VERY sticky and runny (more like batter than dough), definitely not "knead-able" but I kept adding more flour until I was at least able to shape it on the pan, and went ahead and baked it anyway. They came out perfectly, and tasted great. I ate them with apple butter, instead of the glaze. I will definitely be making these again!

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  64. These were delicious! I'll be making them again very soon.

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  65. Made them yesterday - a big hit in our house. Had some left for this morning. I stored them in air tight containers and this morning the glaze had melted or "liquified". I was afraid they were ruined but my husband said they were better the next day. Definitely a keeper!

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  66. DH loved them! Made them last night. Next time I think I will leave off the glaze. Thanks for another winner!

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  67. Gina, did I read that right? 1 T Baking Powder?

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  68. These just came out of my oven and not only does my house smell amazing but they are absolutely delicious!! Thanks for the recipe love it!

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  69. I made these. I think they tasted like a baked apple cake donut. They smell delicious and were tasty.

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  70. These are now my second favourite apple dessert (I am a sucker for apple crisp). I used only half of the glaze and it was the perfect hint of sweetness. It is hard to stop at just one!

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  71. I made these with a couple subsitutions- I was so excited to make them I couldn't wait haha- so it came out a little more "cakey" but the flavor was amazing!! My Mom dubbed it "Apple Coffee Roll Cake"- Another Winner, Gina!!

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  72. Question: If I wanted to make these into bit sized scone (1 scone=3 small scones), would i do this before baking or after baking? Thank you in advance! I love your site!!!

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  73. Instead of the dark brown sugar, could I use Splenda Brown Sugar Blend? If so, how much would I use? Thanks!

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    Replies
    1. The back of the Splenda bag tells you the conversion

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  74. I don't know what happened, but these were rubbery and not very good. Didn't have much flavor other than the apple.

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  75. Made these for a Sunday morning breakfast before church. So delicious. I think they are the best scones yet. The dough was pretty wet when kneading it, but it all worked out and they tasted great.

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  76. I followed the directions exactly.. but the dough was so wet and sticky I had to add atleast 3-4 cups of flour and I still could hardly knead it. It was more like a super sticky bread dough than a scone dough. I managed to make a circle and baked it anyways. I then had to bake it for 55 minutes and it is still goey in the middle... I don't know what happened :( I live in Austria and maybe the flour here is different but I've never had such a simple recipe go so horribly wrong. I don't even think it's edible. I had the same issue when I made your pumpkin bread recipe. The dough was suuuuper sticky and it collapsed after I took it out of the oven. Couldn't eat it.

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  77. These are dangerously delicious, as are all of your recipes I have tried! I made a large batch last weekend to help my husband conquer his addiction to Starbucks blueberry scones. It worked, and I will be making more this weekend!

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  78. I scored BIG Points with the hubby for having these baking in the oven when he came home from work this evening!! lol He loves pastries in the evening with a cup of coffee. I'm always looking for healthier alternatives and he loves this one!! Two things I want to point out - 1) It is really important to read a lot of comments/reviews for each recipe b4 making a new recipe. Many comments helped me a lot making this because I need a serious road map to cook anything and especially baked goods!! 2) I should've left mine in the oven for at least another 10 minutes. The center was mushy. (He ate that too!!) One other thing, made the glaze exactly according to directions but mine was a clear glaze. Don't know what happened. It was still tasty however.

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  79. Hi! They were very tasty. However, when I put them in a plastic container to store them, they turned soggy. Any idea why this might happen or what I could do next time?

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  80. I just finished eating one and these are fantastic. I substituted Rice Milk for the buttermilk and for the milk in the glaze. They still turned out great :) Thanks for the amazing recipe!

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  81. I just finished making this and OMG they are awesome absolutely loved them. Thank you so much for your'e wonderful recipes I made the southwest turkey meatballs with the creamy cilantro and it was wonderful, thanks again, I will be making more from your page.

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  82. I made these today for my Bible Study and didn't even get to have ONE! They were eaten up so fast and everybody raved about them and begged for the recipe. I was able to score a bite from my best friend because I was dying to know the texture as they seemed to have more than a muffin texture than a scone texture. Is this expected Gina? As I mentioned, there were certainly no complaints, but I was wondering because I always get confused on measuring flour. Do you use a spoon to fill a measuring cup? Do you scoop the flour out with the measuring cup? do you stir the flour first? It makes such a difference with the amount you end up with that I wonder if I did not use enough flour and that is why I ended up with a muffin texture instead of scone. Any tips? Thanks!

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  83. Just had one of these. All a can say is awesome. It is all I can do to keep myself from eating another one and they are not even cold yet.

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  84. Just made these, and the Lemon Cranberry version today. They both came out amazingly well. The apple ones were gone within half an hour! I will be making them again. As always, your recipes are a great hit! :)

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  85. My friend would love these. They're great but what can I do to make them gluten free?

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  86. Made these this morning, YUM...I've never made a scone before and it wasn't too hard at all! Sweet, but not too sweet...perfect for a Sunday morning treat!

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  87. I had a question. I made these with frozen blueberries and they never had that dough consistency. I added 1/2 a cup more wheat flour and they never turned out right. I cooked them and will see how they taste. What did I do wrong?

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  88. These came out great! My 14 year old brother kept asking if he could have more, and even more surprisingly my boyfriend who is a very picky eater, loved these. Great recipe!

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  89. I just made these scones with the empire apples and stevia I had. They are delicious. However, I tried to half the glaze recipe as I found it had too much powdered sugar, but had a hard time thickening it. Great recipe and easy to do.

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  90. Just made these. They are amazing!! Thank you for the recipe

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  91. does anyone know how these hold up a few days after baking (if they last that long)? or how they might hold up to travel? I'm going camping in September and am making the chocolate chip scones and hopefully these new ones too, but I wanted to get everyones take on how they hold up first. thanks guys!

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