Apple-Walnut Drop Scones

By Martha Rose Shulman

Updated Sept. 22, 2022

Apple-Walnut Drop Scones
Andrew Scrivani for The New York Times
Total Time
About 40 minutes
Rating
4(117)
Comments
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There are many reasons an apple a day may keep the doctor away. Among popular fruits, apples rank second (after cranberries) in antioxidant power, according to the nutritionist Jonny Bowden. They are extremely high in phenolic compounds (polyphenols), particularly quercetin, and if the apple is red, anthocyanins. These phytochemicals carry many health benefits, both antioxidant and anti-inflammatory. Apples have been linked to lower rates of heart disease in several studies.

The phytonutrients in apples are concentrated in and right under the skin. So whenever it’s possible when you’re cooking with apples, it’s best not to peel them. Seek out organic apples if possible, as the skin is also where you’ll find most of the pesticide residue, and conventionally farmed apples are on the Environmental Working Group’s list of the most contaminated produce.

Scones are easy to make and lend themselves to whole-grain flours. These are particularly moist because of the grated apples.

Featured in: Recipes for Health: An Apple a Day

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Ingredients

Yield:12 scones
  • 150grams (about 1⅓ cups) whole-wheat pastry flour
  • 60grams (about ½ cup) unbleached all-purpose flour
  • 2teaspoons baking powder
  • ½teaspoon baking soda
  • 50grams (about ¼ cup) raw brown sugar
  • Scant ½ teaspoon salt
  • 1tablespoon walnut oil
  • 5tablespoons cold unsalted butter
  • 1tablespoon finely chopped or grated lemon zest
  • ½cup buttermilk
  • 1teaspoon vanilla extract
  • 1sweet or tart apple, grated
  • 50grams (about ½ cup) walnuts, coarsely chopped
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

169 calories; 9 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 3 grams polyunsaturated fat; 21 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 3 grams protein; 138 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat the oven to 400 degrees. Line a baking sheet with parchment.

  2. Step 2

    Sift together the flours, baking powder, baking soda, sugar and salt. Dump anything remaining in the sifter into the bowl with the sifted ingredients. Place in a food processor fitted with the steel blade or in a standing mixer fitted with the paddle. Add the walnut oil, butter and lemon zest and mix at medium speed or pulse in the food processor until the mixture is crumbly.

  3. Step 3

    Combine the buttermilk and vanilla, and with the machine running, add the liquid to the flour mixture. Mix just until the ingredients come together. Stop the machine and add the apple and walnuts, then mix or pulse to combine.

  4. Step 4

    Drop by heaped tablespoons onto the baking sheet and bake 15 to 20 minutes, until lightly browned. Remove from the heat and allow to cool, or serve warm.

Tip
  • Advance preparation: These will keep for couple of days at room temperature, and they freeze well.

Ratings

4 out of 5
117 user ratings
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Comments

Lauren

Has anyone tried this with olive oil instead of walnut oil?

Sandra

Maybe try coconut oil? Flavor won't be impeded as it has slight sweet taste.

Madtowncook

Tasty and easy to make! I used 70g spelt flour and 140g white flour and following another commenter's suggestion, toasted the walnuts, and added 1 t cinnamon (while omitting lemon zest). Ate 2 fresh from the oven and could have had a third. They have a lovely light crumb and a faint graham crackery aroma/flavor. I'm thinking about what might give them a bit more hit of apple and may try adding some apple cider syrup.

NC

A handful of changes: -1 cup whole wheat flour and 1 cup white flour -omitted walnut oil -added an egg -substituted raspberries for the apple -1/3 cup of walnuts Found them delicious and not too sweet. Would absolutely make again! Raspberries were especially good, would recommend the change.

heather c

used a dash of sesame oil instead of walnut oil, and gluten free flours. Pretty good.

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