Maple Walnut Scones, Low Fat - Low Sugar

Annacia's Note:

Thanks to Roxygirl in Colorado who's Double Maple Syrup Scones was the inspiration for this lightened recipe.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Yield: 16 wedges

• 2 cups unbleached all-purpose flour
• 1 ½ cups whole wheat flour
• 4 teaspoons baking powder
• ¾ teaspoon salt
• 1⁄3; cup heart healthy margarine
• 1⁄3; cup unsweetened applesauce
• ¾ cup walnuts , chopped small
• 1 cup nonfat milk
• ½ cup no-sugar-added maple syrup (I use E.D.Smith brand)
• ½ teaspoon maple flavoring
• 1 egg white
• Splenda sugar substitute , for sprinkeling on top

Directions:

1. In a large bowl, combine the flours, baking powder, and salt.
2. Cut in the margarine until the mixture resembles coarse crumbs.
3. Stir in walnuts.
4. In a separate bowl, combine the applesauce, milk, syrup, and maple flavoring.
5. Add the wet ingredients to the dry and mix until you've formed a dry soft dough.
6. Flour your work surface generously and scrape the dough out of the mixing bowl onto the floured surface.
7. Divide the dough in half.
8. Gently pat each half of dough into a 7 inch circle about 7/8 inch thick.
9. Transfer dough onto a lightly greased cookie sheet (or Silipat mat).
10. Brush the tops with the egg white and sprinkle with Splenda to your likeing.
11. Using knife, divide each dough circle into eight wedges.
12. Gently separate the wedges so that they're almost touching in the center, but are spaced about an inch apart at the edges.
13. bake the scones for 15-18 minutes at 425, or until they're golden brown.

Reviews

[JanuaryBride]

WOW am I eating a treat for breakfast this morning! I blew the whole "low sugar" thing by subbing the walnuts for caramel chips. SINFUL I must say. And man did these babies have rise! I didn't read the recipe very well and made this into one big round (instead of 2). . .will remember that next time :) Lastly, I added some cinnamon which was a fabulous addition and I used apple/carrot sauce in place of the apple sauce (carrots are not detectable). I will most certainly be making this recipe again!!!! Thanks my friend!

[Katzen]

I agree with Loula - these are wonderful scones!! So easy to put together, too. I halved the recipe, and used pecans instead of walnuts. Instead of the splenda to sprinkle on top, I had some left over cinnamon sugar that I wanted to use up, so I used that. My maple syrup was Canadian Amber, unfortunately not sugar free. And admittedly, I added in some cinnamon chips, because I'm on a bit of a cinnamon chip lovefest right now. :) These are truly lovely scones, and will be added to my regular scone rotation - we eat scones for breakfast most days, so it's nice to have another one to add to the variety! Thanks, Annacia! Made for 1-2-3 Hits.

[Lalaloula]

These scones are TRULY WONDERFUL! They have a great maple flavour, which pairs wonderfully with the walnuts. Their texture is very fluffy on the inside with a nice crunchy crust on the outside. I luv the sugar topping as it makes the scones extra yummy! I used regular brown sugar for it, but Im sure splenda would be very nice also. The dough was easy to work with, but I needed to add a little extra flour to make it kneadable. Its incredible what a super healthy scone you can make without compromising the flavour at all! THANKS SO MUCH for sharing this nearly guilt-free treat with us, Annacia (or how I will from now on call you: Queen of Scones! ;))! Made and reviewed for Newest Zaar Tag Game August 09.