Here’s an alternative to the Maple-Nut Scones posted yesterday. This recipe uses some whole wheat flour and applesauce helps to keep the scones moist and sweet. If you like, you can add 1/3 cup dried cranberries and 1/3 cup chopped walnuts along with the applesauce.
1 ¼ cups flour
½ cup whole wheat flour
¼ cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
½ teaspoon ground nutmeg
¼ cup butter, cut up
½ cup canned pumpkin
½ cup applesauce
1 tablespoon brown sugar
Preheat oven to 350ยบ. Stir together flour, whole wheat flour, sugar, baking powder, baking soda, cinnamon and nutmeg in a large mixing bowl. Cut in the butter till mixture resembles fine crumbs. Add pumpkin and applesauce and stir just until moistened.
Transfer dough to a greased cookie sheet. Use floured hands to pat dough into an 8” circle. Use a long knife to cut the dough into eight wedges, but do not separate the wedges. Sprinkle dough with brown sugar.
Bake for 25 to 30 minutes or till browned. Cool slightly; cut into wedges.
1 ¼ cups flour
½ cup whole wheat flour
¼ cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
½ teaspoon ground nutmeg
¼ cup butter, cut up
½ cup canned pumpkin
½ cup applesauce
1 tablespoon brown sugar
Preheat oven to 350ยบ. Stir together flour, whole wheat flour, sugar, baking powder, baking soda, cinnamon and nutmeg in a large mixing bowl. Cut in the butter till mixture resembles fine crumbs. Add pumpkin and applesauce and stir just until moistened.
Transfer dough to a greased cookie sheet. Use floured hands to pat dough into an 8” circle. Use a long knife to cut the dough into eight wedges, but do not separate the wedges. Sprinkle dough with brown sugar.
Bake for 25 to 30 minutes or till browned. Cool slightly; cut into wedges.
