Brown Sugar Apple Scones with Sticky Glaze

Apple Scones:

• ½ cup (118 ml) buttermilk, cold
• ¼ cup (61 g) unsweetened applesauce
• ¼ cup (50 g) light brown sugar, gently packed
• 2 tsp vanilla extract
• 1 large egg
• 1 cup (152 g) whole wheat flour (stir, spoon & level)
• 1 cup (120 g) all-purpose flour (stir, spoon & level)
• 1 Tbsp baking powder
• 1 Tbsp ground cinnamon
• ¼ tsp ground nutmeg
• ½ tsp salt
• 3 Tbsp (42 g) chilled butter, must be cold
• 2 cups (186 g) peeled, diced apples (I used Gala)

Brown Sugar Glaze:

• ¼ cup (50 g) light brown sugar, gently packed
• 1 Tbsp (14 g) butter, melted
• 2 Tbsp milk
• ¼ tsp ground cinnamon
• 2 Tbsp powdered sugar

• Preheat oven to 375°F (190°C).
• In a medium bowl whisk together the cold buttermilk, applesauce, brown sugar, vanilla, and egg.
• Spray a baking sheet with cooking spray or line it with a silicone baking mat.
• In a large bowl combine the whole wheat flour, all-purpose flour, baking powder, cinnamon, nutmeg, and salt. Cut in the chilled butter with a pastry blender or two knives until the mixture is crumbly and the butter pieces are small. Fold in the diced apples.
• Add the buttermilk mixture to the flour mixture and stir just until the dough is moistened.
• Turn the dough onto a lightly floured surface and knead gently four times with floured hands. Shape the dough into a 9-inch (23 cm) circle about ¾ inch thick on the prepared baking sheet.
• Using a bench scraper or a sharp knife, cut the dough into 12 wedges. Leave the wedges touching for softer scones, or separate them for crisper edges.
• Bake for 18–20 minutes or until golden brown. Let cool for about 10 minutes on the baking sheet.
• While the scones cool, make the glaze: whisk the brown sugar into the melted butter until dissolved, then add the milk, cinnamon, and powdered sugar. Let the glaze rest briefly to thicken. Spoon or drizzle the glaze over the warm scones; it will set as it cools. Store any leftovers in an airtight container at room temperature.