Apple-Walnut Drop Scones

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There are many reasons an apple a day may keep the doctor away. Among popular fruits, apples rank second (after cranberries) in antioxidant power, according to the nutritionist Jonny Bowden. They are extremely high in phenolic compounds (polyphenols), particularly quercetin, and if the apple is red, anthocyanins. These phytochemicals carry many health benefits, both antioxidant and anti-inflammatory. Apples have been linked to lower rates of heart disease in several studies.

The phytonutrients in apples are concentrated in and right under the skin. So whenever it’s possible when you’re cooking with apples, it’s best not to peel them. Seek out organic apples if possible, as the skin is also where you’ll find most of the pesticide residue, and conventionally farmed apples are on the Environmental Working Group’s list of the most contaminated produce.

Scones are easy to make and lend themselves to whole-grain flours. These are particularly moist because of the grated apples.


  • 150

    grams (about 1 1/3 cups) whole-wheat pastry flour

  • 60

    grams (about 1/2 cup) unbleached all-purpose flour

  • 2

    teaspoons baking powder

  • ½

    teaspoon baking soda

  • 50

    grams (about 1/4 cup) raw brown sugar

  • Scant 1/2 teaspoon salt

  • 1

    tablespoon walnut oil

  • 5

    tablespoons cold unsalted butter

  • 1

    tablespoon finely chopped or grated lemon zest

  • ½

    cup buttermilk

  • 1

    teaspoon vanilla extract

  • 1

    sweet or tart apple, grated

  • 50

    grams (about 1/2 cup) walnuts, coarsely chopped
  • Nutritional Information
    • Nutritional analysis per serving (12 servings)

      169 calories; 9 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 3 grams polyunsaturated fat; 20 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 2 grams protein; 13 milligrams cholesterol; 138 milligrams sodium

    • Note:

      The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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  1. Preheat the oven to 400 degrees. Line a baking sheet with parchment.
  2. Sift together the flours, baking powder, baking soda, sugar and salt. Dump anything remaining in the sifter into the bowl with the sifted ingredients. Place in a food processor fitted with the steel blade or in a standing mixer fitted with the paddle. Add the walnut oil, butter and lemon zest and mix at medium speed or pulse in the food processor until the mixture is crumbly.
  3. Combine the buttermilk and vanilla, and with the machine running, add the liquid to the flour mixture. Mix just until the ingredients come together. Stop the machine and add the apple and walnuts, then mix or pulse to combine.
  4. Drop by heaped tablespoons onto the baking sheet and bake 15 to 20 minutes, until lightly browned. Remove from the heat and allow to cool, or serve warm.


  • Advance preparation: These will keep for couple of days at room temperature, and they freeze well.
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