Whole Wheat Apple Pecan Scones

Whole Wheat Apple Pecan Scones

Total Time: 30 minutes

Rating: 4.0/5 (342 reviews)

Comments: 44 comments

Introduction

These lightly sweetened Whole Wheat Apple Pecan Scones showcase the harmonious balance of whole wheat’s nutty depth, the juiciness of fresh apples, and the crunchy richness of toasted pecans. The 30-minute preparation and baking time make them an ideal choice for breakfast, afternoon tea, or a casual snack. A crowd-pleaser with a 4.0-star rating (342 reviews) and 44 comments, this recipe emphasizes approachable technique and satisfying texture—no professional pastry skills required.

Ingredients (Serves 8–10)

Dry Ingredients:

• 2 cups (240g) whole wheat pastry flour (fine-textured for tenderness)

• 2 teaspoons baking powder

• ¼ teaspoon fine sea salt

• 3 tablespoons granulated sugar (adjust for sweetness preference)

• ⅓ cup (60g) toasted pecans, chopped (or substitute walnuts/almonds)

Wet Ingredients:

• 3 tablespoons (42g) cold unsalted butter, cubed (critical for flakiness)

• 1 medium apple (150g), peeled, cored, and diced into ½-inch pieces (juicy varieties like Braeburn, Crispin, or Empire work best)

• ¼ cup (60ml) plain Greek yogurt or buttermilk (cold, to maintain butter structure)

Tools

• Mixing bowl

• Pastry cutter or fingertips (for butter incorporation)

• Rubber spatula

• Parchment-lined baking sheet

• Sharp knife/dough cutter

• Wire cooling rack

Instructions

1. Preheat Oven & Prep Work:

Set oven to 375°F (190°C). Line a baking sheet with parchment paper.

1. Dry Ingredient Blend:

In a large bowl, whisk together whole wheat pastry flour, baking powder, salt, and sugar. Ensure all dry components are evenly distributed.

1. Incorporate Cold Butter:

Add cubed cold butter to the dry mixture. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs with small pea-sized butter pieces remaining (this creates the "flake" in scones).

1. Add Apples & Nuts:

Gently fold in diced apples and toasted pecans. The apples will naturally release moisture, so the dough should feel slightly sticky but not overly wet.

1. Combine Wet Ingredients:

Pour in cold yogurt or buttermilk. Use a rubber spatula to mix just until the dough comes together—do not overmix (overmixing develops gluten, leading to dense scones). The dough should hold shape when pressed lightly.

1. Shape & Bake:

Transfer the dough to a lightly floured surface. Pat into an 8-inch (20cm) circle or rectangle, 1-inch (2.5cm) thick. Cut into 8 equal wedges (like a pizza). Arrange on the prepared baking sheet, spacing 1 inch apart.

1. Bake to Perfection:

Bake for 18–20 minutes, until the tops are golden brown and the scones spring back gently when touched. The internal temperature should reach 200°F (93°C).

1. Cool & Serve:

Let scones cool on a wire rack for 5 minutes before enjoying warm or at room temperature. Store leftovers in an airtight container for up to 3 days, or freeze for up to 1 month.

Key Tips

• Liquid Management: Apples provide sufficient moisture, so only add the minimum yogurt/buttermilk needed to bind the dough. Excess liquid results in "drop biscuits" (soft, cookie-like) rather than flaky scones.

• Apple Selection: Juicy varieties (Braeburn, Crispin, Empire) retain shape and flavor; avoid mealy apples like Golden Delicious.

• Butter Coldness: Always use cold butter to ensure the dough remains aerated, yielding a tender, flaky texture.

• Storage: For maximum crispness, reheat leftover scones in a 350°F (175°C) oven for 5 minutes before serving.

Recipe Notes

Featured in the collection "Apples From Thanksgiving Start to Finish," this recipe celebrates seasonal apple harvests. Save it to your digital or physical recipe box for easy reference, and customize by adding ¼ teaspoon cinnamon or nutmeg to the dry blend for extra warmth.

Enjoy the balanced sweetness and comforting texture of these Whole Wheat Apple Pecan Scones—perfect for savoring with coffee, tea, or a dollop of clotted cream!