I love eating a hearty breakfast. I always keep a box of bars in the house so I’m not tempted to start the day without something healthy and filling in my tummy. But lately I’ve been making a batch of scones on the weekend to get me through the week.
And bonus – these are all done in one big mixing bowl. Easy clean up – gotta love that.
Apple Walnut Scones
1 c whole wheat flour
1 c white flour
1 c oats
1/4 c brown sugar
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp salt
2 oz (4 Tb) reduced fat cream cheese (neufchatel) – cold
2 Tb reduced fat butter – cold
1/4 c walnut oil
1 apple, diced small (about 1 c)
1/2 c diced walnuts
3/4 c fat free yogurt (I use Stoneyfield Vanilla)
1 tsp vanilla extract
turbinado sugar for sprinkling (about a heaping tablespoon)
- Preheat oven to 400°. Line a baking sheet with parchment paper. Use the parchment paper – it means no clean up!
- In a large bowl, combine the flours, oats, baking powder, baking soda, cinnamon and salt. Toss with a whisk.
- Cut the butter and cream cheese into small pieces and add to the flour mixture. Combine with a pastry blender.
- Add the walnuts, apple and walnut oil and toss to coat.
- Blend vanilla extract and yogurt and and use a fork to add to the flour mixture. Mix until the dough forms clumps. It will still be somewhat dry and will not hold together.
- Flour a kneading surface and turn dough out onto it. Using floured hands, knead dough as little as possible to combine. I knead 4 times. Really – you don’t want to work the dough much or the scones will get tough.
- Shape dough into an oblong square. Cut in half, and then cut each half in half again and then into thirds for a total of 12 pieces.
- Take each piece and form it into a round shape approximately 3″ wide. Place on parchment.
- Sprinkle the scones with the turbinado sugar.
Remaining scones can be stored in an airtight zipper bag in the refrigerator for a week. When ready to eat, either sit it out to come to room temperature or reheat in a 400° oven for approximately 10 minutes.
The recipe is versatile – try pears instead of apples or pecans instead of walnuts. I bet dried cranberries would be good too.
Healthy, hearty and filling – just the way I like my breakfast.
I’ll catch you on the purl side.