Whole Wheat Apple Pecan Scones

By Martha Rose Shulman

Whole Wheat Apple Pecan Scones
Andrew Scrivani for The New York Times
Total Time
30 minutes
Rating
4(340)
Comments
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As I was playing around with the mixture for these not-too-sweet scones I learned that if I used as much liquid (in the form of buttermilk or yogurt) as I usually do in my scones, they wouldn’t be flaky. That is because the apple provides plenty of liquid. You just need to add enough buttermilk or yogurt to bring the dough together. Otherwise you will have drop biscuits and they will have a consistency more akin to a soft cookie than to a biscuit or scone. Juicy apples like Braeburn, Crispin and Empire work well for these scones.

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Ingredients

Yield:12 scones
  • 1apple, grated (145 grams grated apple)
  • 1tablespoon lime or lemon juice
  • 2teaspoons lemon or lime zest
  • 1¼cups / 160 grams whole wheat flour,
  • ¾cup / 90 grams unbleached all-purpose flour (or use all whole wheat flour)
  • 1tablespoon / 12 grams baking powder
  • ½teaspoon / 2 grams baking soda
  • ¼teaspoon / 2 grams salt
  • ½cup / 55 grams rolled oats
  • 2tablespoons /30 grams raw brown sugar
  • 6tablespoons / 85 grams unsalted butter
  • Up to ¼ cup / 60 grams buttermilk or yogurt
  • ½cup / 60 grams chopped pecans
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

193 calories; 10 grams fat; 4 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 24 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 4 grams protein; 139 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 400 degrees. Line a baking sheet with parchment. Toss grated apple with lemon or lime juice and zest in a bowl. Sift together flours, salt, baking powder and baking soda, and stir in oats and sugar. Place in a large bowl or in the bowl of standing mixer fitted with the paddle.

  2. Step 2

    Add butter and mix in with your hands, rubbing the flour and butter briskly between your fingers; or beat on low speed until butter is distributed throughout the flour and the mixture has a crumbly consistency.

  3. Step 3

    Add apple with liquid to the large bowl. Add pecans and stir or mix at medium speed until incorporated. Add just enough yogurt or buttermilk to allow dough to come together.

  4. Step 4

    Scrape out onto a lightly floured surface and gently shape into a rectangle, about ¾ inch thick. Cut into 6 squares, then cut squares in half on the diagonal to form 12 triangular pieces. Or use a biscuit cutter to cut rounds. Place on baking sheet. Bake 18 to 20 minutes, until lightly browned. Cool on a rack.

Tip
  • Advance preparation: These are best eaten warm but will keep for a couple of days and freeze well.

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Ratings

4 out of 5
340 user ratings
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Comments

krnsaidar

This is an excellent and healthy recipe. The scones are dense and satisfying. I used one honeycrisp apple and loving having a small scone with my green tea.

Cathy

I added 2 tsp cinnamon, 1tsp ginger, 1/2 tsp nutmeg, 1/8 tsp cardamom… delicious! Agree these are healthy, low sugar and very tasty !

Ann Olszewski

Like this recipe for the healthy ingredients.

MGH

Advance preparation: These are best eaten warm but will keep for a couple of days and freeze well. I bake only a portion of my scones and freeze the rest unbaked. That way I can always enjoy them at their best. They just need a little added baking time.

Peter

these were just ok, not worth the bother

claraend

Easy, but just fine. Would add minced apple or more apple bites into the dough next time. Got moldy within 2 days.

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