These healthy apple scones have a sneaky hidden ingredient – can you guess what it is????
Cauliflower! You can see it a little before you bake them but once they are cooked you would never know and your kids won’t unless you tell them 😉
Healthy Apple scones are dairy free and made with a blend of healthy flours. They come together without any special appliances and are a perfect healthy sweet treat or healthy enough for breakfast. These scones take a little longer than my average baked recipe but they are worth it and perfect for a weekend baking project or a rainy day! If you are looking for a faster apple recipe check out some of my favorites here.
I set out to develop one new baked apple treat this fall and realized I didn’t have any scone recipes on my blog. We love getting scones as a treat when we go to a bakery on the weekend since I do not bake them as often as muffins. We will still go out for a our weekend treat ones, but I thought it would be fun to create a seasonal one that was healthy and easy enough for a weekday breakfast or afternoon snack. Savanna had fun helping me develop these and thought it was cool she could eat veggies in one of her favorite breakfast treats. Her favorite muffins are my banana cauliflower ones which is why we decided to try the cauliflower!
You can learn how to make it here.
Ingredients
- 2 1/2 cups of flour 1 1/2 whole wheat + 1 cup almond or oat flour
- 1/3 cup honey maple syrup or agave
- 3/4 tsp salt
- 1 tbsp baking powder
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves or all spice
- 1/4 cup coconut oil cold dairy free butter or butter cold
- 1 egg
- 1 1/2 cups shredded apple 1-2 apples
- 10 oz cauliflower raw about 2 heaping cups
Instructions
- Cook cauliflower in boiling water (or microwave) until soft, strain and let cool (at least 10 minutes)
- While cauliflower is cooling whisk flours, salt, baking powder, and all spices together in a medium mixing bowl and set aside.
- Shred/ Grate your apple (2 small or 1 very large) on a grater. (Alternatively you could finely chop it)
- Once cauliflower is cooled place it in a dish towel over a small bowl and squeeze out all of the water
- Dump the water out and add the squeezed cauliflower back into the bowl and whisk in the egg and honey and set aside
- Next cut the coconut oil or butter into the flour (I use a whisk or 2 knives) - you could also pulse in a food processor
- Add in the remaining ingredients (cauliflower mixture and shredded apple) and mix until throughly combined
- With floured hands, work the dough into a ball as best you can and transfer onto a floured work surface. Press into an 8-inch disc and, with a very sharp knife, cut into 8 equal wedges. To make smaller scones, press dough into two 5-inch discs and cut each into 8 equal wedges.
- Place scones at least 2 inches apart on the parchment lined baking sheet
- Chill in the freezer for 30 minutes and preheat oven to 425. Option to cover and put in the refrigerator until you are ready to bake and eat them.
- Optional: Brush scones with an egg white and sprinkle with coarse sugar
- Bake the larger scones for 18-22 minutes or until lightly browned. If you made 16 smaller scones, bake for 16-18 minutes or until lightly browned. Remove from the oven and allow to cool.
Notes
