Apple Pecan Scone

Based on recipe on the NY Times

Ingredients

  • 1.5 apple, grated (200 grams grated apple) 
  • 1 Tbsp + 1 tsp lime or lemon juice 
  • 1 Tbsp lemon or lime zest 
  • 1 2/3 cups / 215 grams whole wheat flour
  • 1 cup / 120 grams unbleached all-purpose flour (or use all whole wheat flour) 
  • 1 Tbsp + 1 tsp / 16 grams baking powder 
  • 2/3 teaspoon / 3 grams baking soda 
  • 2/3 cup / 80 grams whole pecans
  • 1/3 teaspoon / 3 grams salt 
  • 2 Tbsp + 2 tsp /40 grams raw brown sugar 
  • 1 stick of unsalted butter (8 Tbsp / 114 grams)
  • Up to 1/3 cup / 80 grams buttermilk or yogurt 
  • 2/3 cup / 75 grams rolled oats 

Directions

  1. Preheat oven to 400 degrees. Line a baking sheet with parchment. 
  2. Toss grated apple with lemon or lime juice and zest in a bowl. 
  3. Sift together flours, salt, baking powder and baking soda.
  4. Place in a food processor and add sugar, salt, the frozen butter and whole pecans. Pulse until butter is pea size (not smaller) and pecans are chopped.
  5. Place in a large bowl or in the bowl of standing mixer fitted with the paddle.
  6. Stir in oats. 
  7. Add apple with liquid to the large bowl and stir at medium speed until incorporated. 
  8. Add just enough yogurt or buttermilk to allow dough to come together. 
  9. Scrape out onto a lightly floured surface and gently shape into a rectangle, about 3/4 inch thick; helpful to have bread scraper. 
  10. Cut into 6 squares, then cut squares in half on the diagonal to form 12 triangular pieces. Or use a biscuit cutter to cut rounds. 
  11. Place on baking sheet. Bake 18 to 20 minutes, until lightly browned. Cool on a rack.
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