Cinnamon Apple Scones (with Allulose)
Wow! These Cinnamon Apple Scones are amazing! I substituted sugar with Keystone Pantry’s Allulose Natural Rare Sugar Sweetener.
It’s gluten-free, vegan, kosher, diabetic-friendly, sugar alcohol free, supports weight loss and does not impact blood sugar levels.
2 3/4 cup all-purpose flour
2/3 cup Keystone Pantry Allulose Natural Rare Sugar Sweetener
3/4 teaspoon Kosher salt
1 tablespoon baking powder
1 teaspoon ground cinnamon
1 stick unsalted butter, cold (cut into 8 equal pieces)
3/4 cup diced Granny Smith apples, peeled
3/4 cup butterscotch chips
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup unsweetened applesauce
In the bowl of a food processor, combine the flour, Keystone Pantry Allulose Natural Rare Sugar Sweetener, salt, baking powder and cinnamon. Pulse until combined.
Add butter and pulse, leaving chunks of unincorporated butter. Add in the apple and butterscotch chips and pulse until mostly combined.
In a measuring cup, add the eggs, pure vanilla extract and applesauce and combine. Add the wet mixture to the dry moisture in the food processor and combine. Your batter will become wet and thick. Pulse until you have reached that texture.
Preheat oven to 425 degrees.
Using a good quality disposable piping bag, add batter. Pipe batter into a mini scone pan.
Bake on the middle rack of the oven for approximately 18 minutes.
Let the scones cool, in the pan, for approximately 15-20 minutes. Remove from pan and cool on a rack for an additional 5-10 minutes.
Scones will keep, at room temperature, for approximately 5 days.
To purchase this product, go to the Lang’s Chocolates website at https://www.langschocolates.com/keystone-pantry/.
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