Servings: 12 • Size: 1 scone • Old Points: 4 pts • Points+: 5 pt
Calories: 184 • Fat: 4 g • Carb: 37 g • Fiber: 2 g • Protein: 3 g • Sugar: 19 g
Sodium: 250 mg  

Ingredients:

• 1/2 cup cold buttermilk
• 1/4 cup unsweetened apple sauce
• 1/4 cup dark brown sugar, packed
• 2 tsp vanilla extract
• 1 large egg
• cooking spray
• 1 cup white whole wheat flour 
• 1 cup all purpose flour  
• 1 tbsp baking powder
• 1 tbsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp salt
• 3 tbsp chilled butter (must be cold) cut into small pieces
• 2 cups diced apples, peeled (I used Granny Smith)

For the glaze:

• 1 cup powdered sugar, sifted
• 1/2 tsp cinnamon
• pinch nutmeg
• 2 tbsp cold fat free milk (plus 1/2 tbsp if needed)

Directions:

Preheat oven to 375°.

Combine the first five ingredients in a medium bowl, stirring with a whisk. Spray a baking sheet with cooking spray.

Combine the flours, baking powder, cinnamon nutmeg, and salt in another large bowl, stirring with a whisk. Cut in chilled butter with a pastry blender, or you could use 2 knives, until the mixture resembles coarse meal. Fold in diced minced apples. Add buttermilk mixture, stirring just until moist.


Place dough onto a floured surface and knead lightly four times with floured hands. Form dough into an 9-inch circle onto baking sheet, about 3/4" thick. Using a knife, cut dough into 12 wedges all the way through.


Bake until golden, about 18-20 minutes, depending on your oven. Place on a cooling rack about 10 minutes.

Meanwhile, to make the glaze: Mix powdered sugar, cinnamon and nutmeg with 2 tbsp of milk, adding 1/2 tbsp more (1 tsp at a time) if necessary to get the consistency to the right thickness. Stir until completely smooth.


Place scones on parchment or wax paper and drizzle the glaze over the scones using a spoon - or- place the glaze in a shallow bowl and dip the top of the scones into the glaze, then let it sit on the waxed paper to harden.

Makes 12 scones.