The coffee obsession has become real.
Whenever I don’t have a cup of joe in the morning, I find myself significantly more tired and unfocused. Or maybe that’s just what I keep telling myself to justify my new caffeine addiction.
However, I absolutely CANNOT drink a plain jane cup of coffee without something to snack on with it. Thus, Cinnamon Apple Scones were born. A typical scone recipe calls for a half a cup of butter, white flour, and sugar. To give my scones a dancing foodie twist, I used Casco Bay salted caramel butter, subbed half of the white flour for whole wheat, and used coconut sugar instead of refined white sugar. I also added in some vanilla Siggi’s yogurt to give the scones more moisture and a protein boost to help you get over that afternoon slump. With these healthy scones, your afternoon coffee break will always be an occasion worth savoring (and grammin’ for that matter).
To top it all off, Casco Bay butter has offered you all a 20% discount off their butters by using the code “dancingfoodie” at the checkout. I reccommend the salted caramel, the truffle, and the garlic and herb butters.
Happy coffeeing and scone eating!
Cinnamon Apple Scones
Makes 8 scones
- 1 cup whole wheat flour
- 1 cup unbleached all-purpose flour
- 1/4 cup coconut sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp cinnamon
- 4 tbsp cold Casco Bay salted caramel butter
- 1 cup chopped apple (I used pink lady)
- 1 cup Siggi’s vanilla yogurt
- 1/4 cup plain greek yogurt
- 2 tbsp maple syrup
- 1 tsp cinnamon
- 2 tbsp milk
- Preheat oven to 425 degrees. In a bowl, combine flours, sugar, baking powder and soda, and cinnamon. Add in the butter and use a pastry cutter or your hands to mix the flour and butter together. The butter should be completely cut into the flour until a cornmeal like appearance is reached.
- Add in the yogurt and mix until combined. Add in apples. I find it easiest just to use my hands in this step.
- Transfer the dough onto a floured surface and form mixture into a circle. If the mixture is too dry, add in 1 tbsp of water. If the mixture is too wet, add more flour.
- Cut into 8 even wedges and place onto a parchment lined baking sheet. Bake for 12-15 minutes or until slightly browned on the edges. Cool on a wire baking rack and top with optional yogurt drizzle.
*Recipe adapted from Chobani’s strawberry scones
Tag me and Casco Bay Butter on instagram if you give these a try!