WHOLE GRAIN APPLE SCONES WITH PEANUT BUTTER ICING

I felt like I had to get ONE more apple recipe in before September passed by.  I always set October 1 as the date in which it’s acceptable to crack open my first can of pumpkin.

I feel like September always flies by in a haze of summer ending and school starting and apples just don’t get as fair a shake as pumpkin does (despite the fact that I know many people continue to use both through November).

So that said, I committed myself to one final apple recipe to be published on this last day of September before I venture into pumpkin world.

Like most of my recipes, this came to me right before falling asleep one night and I could barely contain my excitement.

Those of you that follow me on Instagram know how addicted I am to my peanut butter apple oats…so I’m sure this comes as no surprise.

There’s little to be said about these other than they bring the best of the apple/peanut butter world together in a lightly sweetened whole grain scone making them perfect for breakfast, snack or even dessert.

I hope you love them as much as I did!

{whole grain apple scones with peanut butter icing}

makes 8 scones

ingredients:

for the scones (adapted from all recipes):

• 2 cups white whole wheat flour
• 1/3 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 8 tablespoons unsalted butter, very cold
• 1/2 cup (about 1 large) chopped, peeled apple
• 1/2 cup plain greek yogurt
• 1 large egg

for the peanut butter glaze (from martha stewart):

• 1/4 cup peanut butter
• 5 to 6 tablespoons milk

directions:

1. Adjust oven rack to lower-middle position and preheat oven to 400 degrees F
2. In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt.
3. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in apples.
4. In a small bowl, whisk greek yogurt and egg until smooth.
5. Using a fork, stir yogurt mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
6. Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart.
7. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.
8. While scones cool, make peanut butter glaze: warm peanut butter in a saucepan over medium heat. Add milk, and stir until smooth. Drizzle over cooled scones.
9. Garnish with fresh apple slices if desired.

0