After yesterday’s delicious apple-cinnamon recipe, I wanted to make another one for the last recipe of apple week. But this time, I used those flavours in some breakfast scones. I really like making scones in general because they’re so versatile with whatever flavours you want to incorporate. For instance, I’ve made orange ginger scones, lemon raspberry scones, peach strawberry scones and gingerbread scones. If any of those sound appealing to you, make sure to click the links and check them out 🙂
Anyways, back to the recipe at hand. I found this scone recipe (link here) and liked it because it has a small amount of butter and uses greek yogurt which gives some protein. It also uses all whole wheat flour which is a very healthy choice. Going into this recipe, I was looking forward to the result.
After making them though, I was a bit disappointed with how they turned out. They weren’t as fluffy and light as I had hoped they’d be. I’m thinking this is because the recipe uses only whole wheat flour – maybe if I had done half white and half whole wheat, it would fix that issue?
Aside from that though, these were really yummy. The little pieces of apple in every bite were delicious and I put some cream cheese on top which sort of added this ‘cheesecake’ component. You should try it.
Apple week had some pretty good recipes and I can’t wait for next week. Also, it’s almost Huly which is crazy to me! June just flew by!