Photo by Virginia Pinkston
Yield: 12 to 16 scones
- 1 2/3 cups all-purpose flour
- 1 1/3 cups whole-wheat flour
- 1/3 cup granulated sugar
- 2½ tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1½ tsp. cinnamon
- 1/2 cup butter, cut into small chunks
- 1/4 cup unsweetened applesauce
- 1 cup buttermilk
- 1 10-ounce package cinnamon chips
- 1 T. melted butter
- 1 T. raw sugar
Preheat oven to 425 degrees F.
In large bowl, mix together flours, sugar, baking powder, baking soda, salt and cinnamon. With pastry blender, cut butter into flour mixture until coarse crumbs form. Add applesauce and mix with fork until mixture is crumbly.
Add buttermilk, and stir until soft dough forms. Add cinnamon chips, and mix well.
Gather dough into ball and knead on floured surface, about 12 turns. Divide dough in half and form each half into 7- to 8-inch-diameter, 3/4-inch-thick circle. Brush tops with melted butter and sprinkle with raw sugar.
Cut each circle into 6 to 8 wedges and place on ungreased cookie sheet.
Bake 10 to 12 minutes, until tops are golden.