Thursday, August 23, 2012

Whole wheat, low sugar apple pie scones

Last night I really wanted something kind of muffin-y, but not. I had re-found my apple pie scone recipe last week, and thought that sounded perfect. Of course, this time I decided it should be with white whole wheat flour. So, I set about making them and decided they should have half of the sugar, too. They don't start out with much sugar, just 1/4 cup, so I also added a little bit of stevia.

Side note on stevia, my grandma has been using since I was in about 5th grade, I think. She had to get it from a specific store and it was only in liquid form. I think the current popularity is pretty funny, as if it had just been found. That's part of the reason that I'll use it when I don't touch the other 'sugar substitutes.'

Back to the scones. I mixed the dry ingredients, then the wet (used greek yogurt this time) and put it all together. It was too dry, so I added 2 Tbs water. I went to plop it out on the cutting board to shape it and... saw the apple I had chopped. How did I miss that?? So, I mixed in the apple. Then I glanced at the computer screen. And saw a mention of butter in the directions. And hadn't added any. So THAT is where the dryness came from. Oops. I added a tablespoon of oil, since it was still a bit dry, and finally shaped and baked them. Which means that these turned out lower in fat than I had planned!

Between the whole wheat and reduced sugar, these aren't particularly sweet. Mr. More Calories's first response was "needs more honey" and proceeded to eat his with honey. I enjoyed them plain or with almond butter. The greek yogurt ups the protein, too, so these are a pretty darn good snack!

Whole wheat apple pie scones
Makes 16 mini scones, 20 min prep, 10 minute cook

2 1/2 c flour (I used white whole wheat, also reflected in nutrition info)
1/4 c granulated sugar
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 cup chilled butter, cut into pieces
1 medium green apple, diced (about 1 1/2 cups, depending on the size)
3/4 cup low-fat plain yogurt (I used Fage 2%, or one six oz. container)
1 large egg, separated
1 tsp vanilla

1 - Preheat oven to 425ºF
2 - Combine flours, sugar, baking powder, baking soda, salt and spices in a large bowl
3 - In a small bowl, combine yogurt, egg white, oil and vanilla
4 - Stir fruit into the dry ingredients
5 - Add yogurt mixture to dry ingredients stirring just until moist (may be sticky)
6 - Divide into two parts and pat into rounds about 6-8 inches across. Cut into 8 equal parts.
7 - (Optional) Beat egg yolk and brush over tops of scones to smooth them out and make them look pretty.
8 - Bake at 425ºF for 7-10 minutes or until golden (mine took about 10 minutes in my current oven)

Nutrition per 1 scone: Fat - 1.8g; Cal - 96; Protein - 4g; Carbs - 17.2g

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