Whole Wheat Apple Scones

I am decidedly not a morning person. Every night I go to bed with the best intentions of arising early the next morning to ease myself into the day. This rarely happens. I hit snooze. I roll over. I sleep in. Because of that my breakfasts are usually on auto pilot. I know I should be creative but inevitably it’s a hurried bowl of oatmeal or smoothie. Wanting to pull myself out of my breakfast rut, I planned ahead this week and decided to make a batch of Cooking Light’s Whole Wheat Apple Scones. I was drawn to this recipe because a) It allowed me to make use of some leftover apples (I am all about wasting as little as possible!) and b) It incorporated whole grains. Thanks to the assistance of my fantastic Cuisinart food processor which I used to both shred the apples and later to incorporate the butter and liquids into the dry ingredients, this was a very easy recipe to prepare. Best of all, I made it the night before so I could wake up late (as usual) and still have time to bake my goodies off.

The verdict: I really enjoyed this recipe, but…I’m not sure I would classify it as a scone. When I think of scones I think of them being more crumbly and dense with a nice crust. Cooking Light’s Classic Scones come closer to fitting the bill for me although the Chocolate Scones in Martha Stewart’s Baking Handbook are my favorite. These were more like a moist, denser version of a muffin. However, despite them differing from my expectations, I really liked the end result. They beautifully married the heartiness of whole wheat with the quintessential fall flavors of apple and cinnamon. I think I may make them again, but next time I am thinking of glazing them with thin vanilla icing to play up the sweetness.