Why do I love scones? Let me count the ways. They make a great breakfast, or snack, taste amazing with coffee or tea, and are filling. Apple Cinnamon Scones are a no-brainer in my book. Can you really go wrong with anything apple cinnamon?
I don’t make scones the traditional way. These include healthy ingredients like oat flour, real butter, apples, cinnamon and lightly sweetened with stevia. I also don’t forget to add a dose of protein, cause really, they wouldn’t be a complete snack if they didn’t contain any protein.
I was given the opportunity to try the new Jamie Eason’s Lean Body® for Her Whey Protein Isolate. You know, the one with the beautiful Jamie Eason on the package. The timing was perfect, as I had been wanting to try it. I’ve followed Jamie for years, and knew that it must be a great product, and she wouldn’t stand behind something that wasn’t.
Initially, I tried the Lean Body® for Her Whey Protein Isolate as a shake, and it was amazing! Smooth, with a rich flavor, and no grittiness at all. I knew it would be a great addition to one of my “added protein” baked goods.
Not only would these make a great breakfast on the go, you could also cut these in half to fit into a school lunchbox. A great option for a picky child if you’re finding new ways to get them to eat unprocessed snacks and less sugar.
If I could give any advice regarding this recipe, its that the butter contained in the recipe should not be reduced or it won’t turn out. Scones simply aren’t scones without added fat, so you will not get an even identical result if you don’t use butter or some other form of fat. I’ve played around with these scone recipes a lot, and this amount of fat is the least amount that will still make the recipe a workable one.
I hope you enjoy this recipe as much as we do!
- 1½ cups oat flour (just grind up oats in your food processor or blender)
- 6 packets of stevia (or ¼ cup of your favorite dry sugar/sweetener)
- ½ cup vanilla whey protein (I used Jamie Eason's Lean Body® for Her Natural Whey Protein in vanilla)
- 1½ tsps baking powder
- ¼ tsp salt
- 1½ tsps cinnamon
- ½ cup thinly sliced apple (I left the skin on the apple)
- 5 Tbsp cold butter (or another cold fat like vegan margarine, vegan shortening, etc)
- 2 Tbsp unsweetened applesauce
- ¼ cup milk (I used unsweetened almond milk)
- ½ Tbsp palm sugar (or sucanat or brown sugar)
- 2 tsp cinnamon
- Preheat your oven to 375 degrees F.
- In a large bowl, mix together all the dry ingredients up to cinnamon.
- Add cold margarine or butter and using a pastry blender or a fork, cut the fat into the dry ingredients to make small crumbly pieces.
- In a separate bowl, add all the wet ingredients. Pour the wet into the dry mixture slowly and mix gently with a fork until it comes together (careful to not overmix).
- Lastly, add in the sliced apples lightly until combined.
- Depending on your climate, you may not need all the liquid, 1 Tbsp or 2 Tbsp might remain. The dough will be wet.
- Cover your counter with additional oat flour. Gather the dough into a ball and flatten it out a bit. If the dough is very sticky still, keep kneading in a bit of oat flour until it comes together into a ball.
- Flatten out the ball into a rectangle, and using a sharp knife, cut it into 8 triangles, similar to cutting a pizza (first cut a big cross, then each quarter in half). Place each triangle on a cookie sheet lined with parchment paper.
- Sprinkle each scone with a bit of cinnamon and palm sugar.
- Place in oven and bake at 375 degrees F for 12-14 minutes. They will remain light in color, but will be firm.
- NOTE: These definitely taste best warm. So the next day, lightly microwave each scone for 15-20 seconds. Cutting in half and toasting them in a toaster would also work.