Clean Apple Pie Scones
Yields: 8 scones
 
These healthy pastries really do taste like the classic American dessert! They’re perfectly tender, and they’re full of fresh apple and plenty of cozy cinnamon. The scones will keep for at least a week if stored in an airtight container in the refrigerator.
  • 1 ½ cups (180g) whole wheat flour or gluten-free* flour (measured like this)
  • 1 ½ tsp baking powder
  • 1 ½ tsp ground cinnamon
  • ½ tsp salt
  • 2 tbsp (28g) unsalted butter, cold and cubed
  • ½ cup (120g) plain nonfat Greek yogurt
  • 3 tbsp (45mL) pure maple syrup
  • 3 tbsp + 2 tsp (55mL) nonfat milk, divided
  • 1 tsp vanilla extract
  • ¾ cup (94g) finely diced apple (about 1 small)
  1. Preheat the oven to 425°F, and line a baking sheet with a silicone baking mat or parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Cut in the butter with a pastry cutter or the back of a fork until the mixture resembles fine crumbs. Stir in the Greek yogurt, maple syrup, 3 tablespoons of milk, and vanilla. Fold in the diced apple.
  3. Using a spatula, shape the dough into a ¾” tall circle on the prepared baking sheet, and brush with the remaining milk. Slice the circle into 8 triangular segments with a sharp knife. Bake at 425°F for 16-19 minutes, or until the tops are lightly golden. Cool on the pan for 5 minutes before transferring to a wire rack.
Notes: White whole wheat flour, whole wheat pastry flour, or all-purpose flour may be substituted for the white whole wheat flour.

For a gluten-free version, use the following blend: 1 cup (120g) millet flour, ¼ cup (30g) tapioca flour, ¼ cup (30g) brown rice flour, and 1 teaspoon xanthan gum. Most store-bought gluten-free flour blends will work as well, if they’re measured like this.

Honey or agave may be substituted in place of the pure maple syrup.

Any milk may be substituted in place of the nonfat milk.

In a pinch, coconut oil may be substituted for the butter, but the texture of the scones will be affected. Very cold butter is required to achieve their tender texture, and since coconut oil melts at a much lower temperature, the results will not be the same.

It’s important to dice the apple finely, no larger than the size of chocolate chips, to ensure that the scones bake evenly. I generally use Fuji apples, but any firm red or green apples will work.

{gluten-free, clean eating, low fat, low calorie}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2016/08/16/clean-apple-pie-scones/