Welcome to APPLE WEEK here on The Daily Dish! 6 days of low sodium sweetness featuring this favorite fall fruit.
To start things off right, let’s think BREAKFAST. Monday mornings often get me down, but they don’t have to. Not when you’re enjoying a warm scone slathered in sweet unsalted butter and a hot cup of coffee. MMmMMMMmmm!! These scones are so scrumptious they’ll be gone before you can say HANDS OFF. I was expecting a more traditional texture, a little dry even, but no. These have a moist lemon-scented crumb, closer to a coffee cake, yet their firmness makes them easy to handle. My older daughter, normally the pickiest of eaters, polished off 3 scones in under two hours. A definite thumbs up.
Recipe adapted from Hometown Cooking in New England.
Yields 8 scones.
SODIUM CONTENT: 26 mg per scone
2 1/4 c. flour
1/2 c. sugar
2 t. Featherweight sodium free baking powder
1/2 c. (1 stick) unsalted butter, softened
2 eggs, beaten
1/4 c. low fat milk
2 t. pure vanilla extract
1 t. grated lemon zest
1 c. chopped apples
1/2 c. chopped walnuts
1/4 c. firmly packed brown sugar
1 t. ground cinnamon
Preheat oven to 375 degrees. Get out a baking sheet and grease an 11-inch diameter circle in the center. Set aside.
In a large mixing bowl, whisk together the flour, sugar and baking powder. Cut in the butter until crumbly. In a small bowl, mix the eggs, milk, vanilla, and lemon zest, then stir into the flour mixture. Stir in the apples. The dough will be very sticky! Place the dough onto the greased portion of the baking sheet and pat into a 9-inch circle.
Measure the topping ingredients into a small mixing bowl and stir to combine. Sprinkle evenly over top of the dough. Using a long knife, cut the dough into 8 equal wedges.
Place baking sheet on middle rack in oven and bake 30-35 minutes, or until lightly browned. Remove from oven and place sheet on a wire rack to cool. Scones may be served warm or cool.