- 1 cup grated or finely chopped tart apples (Granny Smith)
- 1/4 cup plus 2 tablespoons whole sugar
- 1 tablespoon ground cinnamon
- 1 cup Tropical Traditions Coconut Flour
- 1 cup whole wheat flour
- 1 1/2 tablespoons baking powder
- 1/2 tablespoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons coconut oil, solid
- 1 egg, separated
- 1/2 cup whole milk, more if needed
In a small bowl combine apples with 2 tablespoons sugar and 1 tablespoon cinnamon. Toss to coat apple pieces.
In a medium bowl combine flours, baking powder, baking soda, 1/4 cup sugar, and salt. Cut in coconut oil until mixture is coarse and crumbly. Beat egg yolk with milk. Add to flour mixture.
With an electric mixer fitted with the paddle attachment, mix until a loose “dough” forms (approx. 2 minutes). Add an extra tablespoon or so of milk if needed. Mix in apple pieces. The dough will be loose and sticky.
Form dough into a flat 6-inch round disk and wrap in parchment paper. Place in a tightly sealed ziplock bag. Refrigerate 1 hour. The dough also holds well if made a day in advance and refrigerated.
Preheat oven to 375 degrees F. Grease a jelly roll or cookie sheet with coconut oil.
Cinnamon Sugar Topping
- Leftover egg white
- 1 tablespoon milk
- 2 tablespoons sugar
- 1 teaspoons ground cinnamon
Beat egg white with milk.
In a shallow plate, combine sugar with cinnamon. Remove dough from fridge and cut into 8 equal wedges. Brush top and sides with egg mixture. Dip top of scone into sugar mixture. Place scones 2 inches apart on greased sheet.
Bake 25-30 minutes until tops are slightly brown. Serve warm.
Recipe submitted by Tammy, Union City, TN
Preparation by Sarah Shilhavy