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Apple Scones with Spiced Glaze

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Apple Scones with Spiced Glaze are made with buttermilk, diced apples, cinnamon and spices – perfect for lazy weekends!

Apple Scones with Spiced Glaze are made with buttermilk, diced apples, cinnamon and spices – perfect for lazy weekends!Apple Scones with Spiced Glaze

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.

I also love Lemon Cranberry Scones or for a more savory treat, Zucchini Asiago Tomato Scones.

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.

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

How To Make Apple Scones

Apple Scones with Spiced Glaze are made with buttermilk, diced apples, cinnamon and spices – perfect for lazy weekends!
Apple Scones with Spiced Glaze are made with buttermilk, diced apples, cinnamon and spices – perfect for lazy weekends!

Apple Scones with Spiced Glaze are made with buttermilk, diced apples, cinnamon and spices – perfect for lazy weekends!

More Scone Recipes:

Apple Spiced Scones with Spiced Glaze

4.36 from 14 votes
Apple Scones with Spiced Glaze are made with buttermilk, diced apples, cinnamon and spices – perfect for lazy weekends!
Course: Breakfast, Brunch
Cuisine: American
Apple Scones with Spiced Glaze are made with buttermilk, diced apples, cinnamon and spices – perfect for lazy weekends!
Prep: 1 hour
Cook: 20 minutes
Total: 1 hour 20 minutes
Yield: 12 servings
Serving Size: 1 scone


  • 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


  • Preheat oven to 375°F.
  • 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.

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Serving: 1 scone, Calories: 184 kcal, Carbohydrates: 37 g, Protein: 3 g, Fat: 4 g, Saturated Fat: 2 g, Cholesterol: 23 mg, Sodium: 250 mg, Fiber: 2 g, Sugar: 19 g


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180 comments on “Apple Scones with Spiced Glaze”

  1. Avatar photo
    Julie Hordyk

    Made this for guests this weekend . They were very good, but the texture turned out more muffin-like than scone-like.  Scones tend to be a bit more dry and crumbly.  This was very moist.  Delicious…just not exactly the texture I was expecting . And I really couldn’t see the point of kneading.  It’s wet, sticky dough…next time, I would just plop it on parchment paper and flatten into a disk.   No leftovers, however…those disappeared the second morning!  

  2. Hi Gina! I love your cookbooks and your blog. I had a quick question about another recipe, your pumpkin scones, which isn’t on your blog but it would stand for this recipe too. How do you store leftover iced scones so that they don’t get soggy? I had to store them covered to keep them from getting stale, but then the confectioners sugar icing becomes “wet” again and makes the scones soggy. Would it be better to ice as many as we plan on eating and then store the leftover icing and scones separately?

    1. I’m not sure how to store these. I put in Tupperware but the frosting got soggy. Should I freeze the extra or maybe not put icing on them until you serve…..?

  3. These turned out great for me!!  I didn’t have buttermilk so I made a yogurt replacement.  I thinned down nonfat greek yogurt with 1% milk (I aimed for a 3 part yogurt/1 part milk mixture but didn’t measure exactly).  

    The dough was not too wet (as some people have stated).  I used a floured surface and floured hands to knead it.  Honestly, it was a pretty easy recipe overall.  

    It turned out perfect.  Slightly sweet and a good texture (not quite a scone texture, but close enough for being healthier).  

  4. They did not turn out crunchy as you’d expect from a scone. More of a cake-like consistency. Drizzle was delicious.

  5. Avatar photo
    Sherrille Gooch

    Oh YUM! I messed up and put 1/2 cup of applesauce, so added a little more flour. It was moist and delicious!

  6. Avatar photo
    Kathy Landry

    I absolutely love scones! I made these today and they are awesome! I followed Gina’s recipe exactly with just one little change. I added. 5 tbsp of butter instead of 3, hoping to get a more scone like texture rather than muffin texture like a lot of the comments described they were getting.  It worked great.  I did not have a problem with sticky, batter-like dough.  The dough formed very well. I did have to bake it for about 35 minutes though.  I wanted it to have a crunchiness to it.  I made a half recipe of the icing and used a silicone basting brush to spread it over the cooled scones.  Perfect! Just the right amount for a thin coating of cinnamonly sweet goodness! I am not doing Weight Watchers so I don’t know how the extra butter would affect the points. I do 2 24hr fasts per week and just eat sensibly on non fasting days. I am having a hard time limiting myself to one piece though! I will definitely make this again! Thanks Gina for an awesome treat!

  7. Delicious! Seriously so yummy, and sweet enough to feel like a cheat. I gave 4 stars only because I needed to make some adjustments, but I’m not entirely sure it’s the recipes fault. I may have read it a little wrong. Where it says, stir buttermilk mixture in until just moist, does that mean you may not use all of it? This may have solved my problem. I mixed it all in and wound up with a very sticky dough. I needed to add a few tablespoons of flour to get it firm enough to mold. This may have contributed to the extra cooking time too, I needed nearly 25 min cooking time. But in the end, it was spectacular! Thank you for another winner! 

  8. These are so delicious! 5 stars for sure! I made them gluten free and they turned out beautifully. My flour blend doesn’t have xanthan gum so I added 1/2 tsp of that. Otherwise baked as directed. Perfect and totally worth the points. Thanks Gina!

  9. So, I assume the points are for the scone only…not the glaze? When I add the glaze it goes up to 7 points. Is that accurate? (I did build a recipe on the WW website.)

    1. I also came up with 7 points with the recipe builder too, I was confused by that as well. I assumed the points were for whole recipe. Looking for clarification myself.

  10. HI GIna,

    Do you think I could sub yogurt( maybe thinned with coconut milk) for the buttermilk? My lactose intolerance can tolerate yogurt but not milk.

    Love every single recipe I have tried of yours so far!!! Thank you!

  11. Could I substitute pears for the apples?  We were gifted pears by two families and I’m trying to think of ways to use them  

  12. These were SO good! I have celiac so I made them with 1 cup oat flour and 1 cup gf AP flour. I used whipping cream and cider vinegar for the buttermilk. I baked them 25 minutes and cooked them for a good hour before glazing. The glaze is delicious and a must. I drizzled it on, very pretty. They kept well the next day. Can’t wait to make these again!

  13. I made this recipe yesterday and it was delicious! Any tips on storing them? I put mine in a Tupperware and this morning they are soggy as they have absorbed all of the glaze. I was hoping they would have hardened a bit and that the glaze would still be a thick layer on top!

  14. What is the best way to store these? If I make these a day in advance, is it better to add the glaze the next day?

  15. Avatar photo
    Holly McCarty

    Unfortunately, I did not find the scones to have enough flavor.  I am, however, going to try the Lemon Cranberry Scone recipe and hope for more success!  

  16. The dough was very sticky and very hard to work with. Should I have used more flour when needing it? I only lightly floured my working surface. They definitely did not turn out like Gina’s pictures. Not sure about the taste and texture. The nutmeg was a little overpowering.

  17. Hi! Made these following the recipe exactly (with the exception of using only all purpose flour as that was what I had on hand) and the dough came out really runny and sticky. It was impossible to knead into a ball because it just kept sticking more to my hands than itself (even with floured hands). Was not using wheat four the cause? Was it something else? 

  18. These scones are tender and delicious! I didn’t use the nutmeg because I’m not a fan but other wise I followed the recipe as written.  I will be making these often! Thanks Gina!

  19. My husband is gluten free. Could I make these with gluten free flour ?  What would the substitution amounts be ?  I use all in one gluten free flour. Thanks in advance ! 

  20. Could I use truvia brown sugar 
    Would I use the same amount truvia brown sugar as called for using regular brown sugar

  21. Running the nutrition info through the Freestyle calculator yielded a Freestyle point count of 8, not 7.

    1. The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”)

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting 0 points foods such as eggs, chicken, fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, that is why.

  22. Avatar photo
    Lynne Krueger

    Has anyone made this substituting the brown sugar with Swerve and if so was it 1:1 ratio? Also, what about substituting buttermilk with FAGE fat free yogurt? 

  23. My husband has a milk allergy but not all dairy. We usually use coconut or rice milk and soy free butter. Is there a substitute for buttermilk?

  24. Awesome recipe. They are so yummy 🙂 I used a powdered buttermilk mix and was worried it wouldn’t work but they turned out amazing. I chose to do half glaze and drizzle. So lovely. 

  25. Would these turn out as well if in only used all purpose flour? I don’t have whole wheat flour and I don’t want to buy a whole container for just one recipe.

  26. Delicious. I used frozen homemade apple sauce sweetened with stevia and substituted 3 packets of stevia for the brown sugar.

  27. Made these scones for my family who were visiting from out of town. They were SPECTACULAR! Thank you for making a low calorie scone recipe that tastes delicious. These will be a staple in our home for years to come.

  28. Pingback: Slow Cooker Apple Cake | Weight Watchers Friendly Recipes

  29. Pingback: 20 Delicious Apple Recipes

  30. Hello Gina–these scones look so delicious…I notice that others have asked a similiar question ..Could you tell me the NI of these scones if we do not use the glaze at all ??? I did notice that you suggested adding a bit more sugar to the dough if the glaze is not used …any tips on the amount to add ??? thanks so much …

  31. 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!

  32. 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.

  33. 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!

  34. Avatar photo
    April Fetting

    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?

  35. 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!

  36. 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! 🙂

  37. 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.

  38. 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!

  39. Avatar photo
    Yashira Colon

    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.

  40. 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!

  41. 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?

  42. 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.

  43. 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!

  44. 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.

  45. 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.

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

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

  48. 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!!!

  49. 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!!

  50. 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!

  51. 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!

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

  53. 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!

  54. 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!

  55. Avatar photo
    Anderson Family

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

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

  57. 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!!!

  58. 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!

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

    Thanks Gina!

  60. 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!

  61. Typos so deleted my original post.

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

  62. 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.

  63. I made these this morning and … YUM!!!
    I just want to eat the entire batch 🙂
    Thanks for the great recipe and the great site!

  64. Avatar photo

    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.

  65. 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??

    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 🙂

    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.

  66. 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!

  67. 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!

  68. 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.

  69. 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.

  70. Avatar photo
    Hank & Michele Dannecker

    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!

    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!

    2. Avatar photo
      Emily Churchill

      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.

    3. Avatar photo
      Gina @ Skinnytaste

      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.

    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!

  71. 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!

  72. Avatar photo
    Alex @ Brain, Body, Because

    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!

  73. Avatar photo
    Elizabeth@ Food Ramblings

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

  74. I like apples and scones 😉 thanks again for sharing all your tasty recipes and your beautiful pictures

    Misty from Belgium

  75. 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 :-))

  76. 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!

  77. 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!!

  78. 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!

    1. Avatar photo
      Gina @ Skinnytaste

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

  79. 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)

  80. 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!

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

  82. Avatar photo
    Julie @ The Teaching Bug

    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?

    1. 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!

  83. 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?

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

    1. Avatar photo
      Gina @ Skinnytaste

      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.

  85. 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!

  86. Avatar photo
    jaime alcaraz montreal

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

  87. 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

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

    1. Avatar photo
      Gina @ Skinnytaste

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

  89. 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?

    1. Avatar photo
      Deanna Dappen

      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 🙂

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

  91. 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.

    1. Avatar photo
      geeky Heather

      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". =)

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

    Thank you!

    1. 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!!!

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