Apple-Cinnamon Scones

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 πŸ™‚

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!

9 Comments Add yours

  1. Amy says:

    I really appreciate your interest in my recipe! Your scones look wonderful! πŸ™‚ I’d love to help you sort out that texture issue. Were your scones dry at all? Too chewy? If you can describe their texture with a little more detail, we should be able to figure out how to fix the texture issue that you experienced!

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    1. Thank you so much! They weren’t dry but they were chewy. Maybe it was too much liquid?

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      1. Amy says:

        It’s my pleasure! (And my apologies for this delayed response — WordPress hasn’t been too good about sending comment notifications my way lately!) If they were chewy as in gummy, then that would probably be due to the way the dough was mixed. Did you use a stand or electric mixer, by any chance? Or did you use something else?

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      2. Not a problem! I only mixed by hand, so definitely don’t think I over mixed the dough

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      3. Amy says:

        That’s great! What did you use to mix them by hand? Also, how did you measure the ingredients — with a kitchen scale or measuring cups? πŸ™‚

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      4. I think a wooden spoon (it was a little while ago). And I used measuring cups

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      5. Amy says:

        Totally understand it being a while ago! πŸ˜‰ I’ve actually found that it’s still possible to overmix with a wooden spoon, so I actually recommend using a whisk where instructed and a fork for everything else (at least in my recipes!). The tines of the fork allow for ingredients to pass through and mix together more evenly than the flatness of a wooden spoon. Just what I’ve found works best from all of my recipe fails and recipe testing!

        With your measuring cups, how did you use them to measure the Greek yogurt, milk, and maple syrup? πŸ™‚

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      6. Using a fork is a great tip, thank you!
        I used a dry measure scoop for the yogurt and wet measuring cup for the milk and syrup. I may just try to make them again and see if they turn out differently πŸ™‚

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      7. Amy says:

        That means a lot to me that you’d consider trying them again!! πŸ™‚ What kind of wet measuring cup did you use for the milk and maple syrup? Would you be able to share a link to the kind that you used? I haven’t seen wet measuring cups go all the way down to tablespoon measurements, so I’m really curious about that! πŸ€“

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