Apple Cinnamon Scones
Recipe GLPRe44d56b9fc2aa6
Tender, lightly sweet scones studded with fresh apple slices and warm cinnamon. Made with oat flour and vanilla whey protein for a delicate crumb, these English-style scones are perfect for breakfast or brunch. Best enjoyed warm.
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Ingredients
1½ cups oat flour
½ cup vanilla whey protein powder
1½ teaspoons baking powder
¼ teaspoon salt
2 teaspoons ground cinnamon, divided
6 packets stevia (or ¼ cup brown sugar or sucanat)
½ tablespoon palm sugar, plus extra for topping
5 tablespoons cold butter (or cold vegan margarine or shortening)
2 tablespoons unsweetened applesauce
¼ cup milk (dairy or unsweetened plant-based)
½ cup thinly sliced apple with skin
Additional oat flour for dusting (as needed)
Directions
Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the oat flour, vanilla whey protein powder, baking powder, salt, 1½ teaspoons of the cinnamon, stevia, and palm sugar. Whisk together to distribute the dry ingredients evenly.
Cut the cold butter into small cubes and add to the dry mixture. Using a pastry blender or fork, work the butter into the dry ingredients until the mixture resembles coarse breadcrumbs with pea-sized pieces of butter visible throughout.
In a separate small bowl, whisk together the applesauce and milk until combined. Pour this wet mixture slowly into the dry ingredients while gently mixing with a fork until the dough just begins to come together. Do not overmix—the dough will be somewhat wet and shaggy at this stage. You may not need all the liquid; reserve any unused portion.
Gently fold the sliced apple into the dough with a few light strokes until just incorporated. If the dough is too sticky to handle, dust your work surface and hands lightly with additional oat flour and gently knead in just enough flour until the dough holds together.
Flatten the dough gently into a rectangle about ¾ inch thick. Using a sharp knife, cut the dough into 8 triangular pieces: first cut a cross through the center to create 4 quarters, then cut each quarter diagonally in half to make 8 triangles.
Place each triangle on a parchment-lined baking sheet, spacing them about 2 inches apart. Sprinkle the top of each scone lightly with a pinch of the remaining ½ teaspoon cinnamon and a small amount of palm sugar.
Bake at 375°F (190°C) for 12–14 minutes, until the scones are firm to the touch and the edges are set. The tops will remain pale in color—do not expect significant browning. A scone is done when a toothpick inserted into the center comes out clean and the exterior feels firm.
Cool on the baking sheet for 2–3 minutes, then transfer to a wire rack. These scones taste best served warm. To reheat the next day, microwave a scone for 15–20 seconds, or split it in half and lightly toast it in a toaster.
