Rustic Apple Pie Scones with Maple Butter Glaze

I'm kicking off the autumn baking season this year with an apple recipe I think you'll really enjoy. Whole wheat flour gives these Rustic Apple Pie Scones a nutty flavor that complements the sweetness of the caramelized apples.

Greek yogurt and applesauce help lower the fat content, making these fairly virtuous scones. If you'd like, you can omit the glaze and serve these, buttered, in place of regular biscuits alongside pork or ham entrees.

Rustic Apple Pie Scones with Maple Butter Glaze

Yield: 12 scones

For apples:

1 Tbsp butter

1 large baking apple, peeled, cored, and finely chopped

1 tsp cinnamon

1 Tbsp brown sugar

For scones:

1 1/2 cups all-purpose flour

1 cup whole wheat flour

1/3 cup brown sugar

2 Tbsp baking powder

1 tsp baking soda

1 tsp ground cinnamon

¼ tsp ground cloves

¼ tsp ground allspice

1/2 cup butter, cold (I used Green Valley Organics lactose-free butter*)

1 cup plain nonfat Greek yogurt

2 tablespoons unsweetened applesauce

For glaze:

2 Tbsp butter, melted

1 cup confectioner’s sugar

2 tablespoons pure maple syrup

1. Preheat oven to 400. Line a baking sheet with parchment paper; spray lightly with nonstick pan spray. Set aside.

2. For apples: In a small saucepan over medium heat, combine butter, diced apple, cinnamon, and brown sugar. Cook, stirring often, until mixture is bubbly and apple pieces are tender, about 5 minutes. Remove from heat and allow to cool.

3. For scones: In a large bowl, stir together the flours, brown sugar, baking powder, baking soda, and spices. Cut in the cold butter using a pastry blender, until mixture resembles coarse crumbs. Add the Greek yogurt, applesauce, and cooled apple mixture and stir just until dough comes together.

4. Place dough on floured work surface. Knead 3 or 4 times; do not overhandle. Sprinkle dough lightly with flour and roll or pat dough until about an inch thick. Cut out scones using a biscuit cutter (round) or a paring knife (wedges or squares).

5. Place scones about 2 inches apart on prepared baking sheet. Bake at 400 degrees F until scones are set and golden brown, 15 to 18 minutes. Remove from baking sheet and let cool on wire rack.

6. For glaze: Combine melted butter, confectioner’s sugar, and maple syrup in a small mixing bowl and whisk vigorously with a fork or small whisk. You can adjust to desired consistency by adding a tablespoon of confectioner’s sugar at a time until thick, or adding a teaspoon of maple syrup at a time until thin. Spoon glaze over cooled scones and let sit until set.

*I received samples of Green Valley Organics' lactose-free butter, which I couldn't wait to try. The flavor of this butter is outstanding. If you have trouble with lactose, this butter is your dream come true! Even if you tolerate lactose just fine, I still recommend this butter for its excellent flavor.

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