Autumn is my favorite time for baking. In New York, where I worked as a pastry chef, the fall season was all about apples and pumpkin. Local to the Mid-Hudson Valley, where I lived, were several orchards and farms that offered pick-your-own apples and pumpkins (and usually had cider and cider doughnuts for sale–yay!). It was always such a pleasure for me, as chef, to pick fruit directly from the trees and turn it into dessert just hours later.
Here in Las Vegas, that doesn’t really exist. Fortunately though, we have access to several varieties of apples and other fall fruits as close as the nearest grocery store. I’m always inspired to bake when I see pyramid stacks of pie pumpkins and bins of fragrant apples. Since I’m not prepping for a show, I get to spend some quality playtime in the kitchen!
I’m sharing this recipe for Rustic Apple Pie Scones with Maple Butter Glaze, featured on my food blog, Eat Real, because it’s lower in fat and sugar than most scone recipes, and it’s absolutely delicious. Whole wheat flour provides a nutty background for the sweet, spiced caramelized apples. The addition of Greek yogurt and applesauce creates a tender crumb with a relatively small amount of fat. You can serve these with or without the buttery maple glaze. Without, these are a great substitute for regular full-fat biscuits. Serve them warm with pork, poultry, or game dishes.
Click here to get the recipe for these scones, and let me know if you try them!
By the way . . . this is exactly the sort of recipe you’ll be getting for healthier holiday swaps if you join my 6-week Surviving the Holidays small group! And remember, Fit Squad members get a 25% discount off the enrollment fee!