I’m excited to share the recipe for these Apple Butter and Schnitz Scones with you!!
Disclosure: I am partnering with Kauffman’s Fruit Farm as a blog ambassador. I have received these Kauffman’s Fruit Farm products for free; however, all opinions remain my own.
I received this wonderful Orchard Sampler Gift Box from Kauffman’s Fruit Farm in Bird in the Hand, PA.
2- Juicy Red Apples
1- Homemade Apple Butter, Half Pint
1- 4oz Dried Apple Schnitz
You have your choice of a sugar-free variety of apple butter as well as tart apple schnitz
Apple butter is one of those condiments that many people have never tried, but for me it’s a favorite from my childhood. My dad was born in Pennsylvania so we used to go there to visit with family often.
I’m not fond of grape jelly so my sandwiches were always made with apple butter or with strawberry jam. I love it on toast as well as use it in place of apple sauce if I’m looking for apple flavors with hints of cinnamon and cider. My mom used to buy it because it is far lower in sugar than jams and jellies normally are as well as it contains fiber from the apples.
Kauffman’s uses minimal amounts or no sugar added to their recipes which are cooked on their homestead. They are celebrating their 100th year anniversary this year!! Isn’t that exciting??
I had never heard of Apple Schnitz. But when I started reading about it, I learned that my grandma used to make it often. Basically Apple Schnitz is air-dried apples with no preservatives or anything added, they are chewy and slightly sweet. My husband tried them and we plan to stock up on these for him, as he sometimes skips meals which isn’t healthy and the apple schnitz will make a great snack food for on the go.
The 2 juicy apples have been my snack with a tablespoon of peanut flour mixed into 1/2 a cup of Greek yogurt so that I could stay on my eating plan and wow were they great.
I’m rambling so Back to the Apple Butter and Schnitz Scones
I only had sprouted wheat flour in the house as that is pretty much all I use anymore because it is a healthier option than standard white flour. The sprouted flour doesn’t rise quite as high as white flour does, and it has a slightly nutty taste but that just adds to the depth of flavor in these scones.
- Serves: 8
- Serving size: 8
- Calories: 144
- Fat: 1g
- Carbohydrates: 30g
- Sugar: 5g
- Sodium: 164mg
- Fiber: 1g
- Protein: 4g
- 2 cups sprouted wheat flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 Tablespoons Sweetener,I used Truvia(increase to ¼ cup with xylitol or sugar)
- 3 tablespoons Kauffman's Apple Butter Spread
- 2 tablespoons water
- ½ cup almond milk
- 3 Tablespoons liquid egg whites
- 1½ teaspoons cinnamon
- ¼ cup Kauffman's Apple Schnitz, I used the sweet
- Preheat oven to 400 degrees F (200 degrees C)Lightly grease two baking sheets.
- In a large bowl, combine flour, cream of tartar, cinnamon, baking soda, salt and sweetener. Add the egg whites, Kauffman's Apple Butter Spread, water and milk; mix well. Stir in the Kauffman's Apple Schnitz.
- Drop large rounded spoonful's of batter onto prepared baking sheets. Or form 1 circular loaf and cut into 8 wedges. Sprinkle with additional sweetener if desired.
- Bake at 400 degrees F (200 degrees C) for 15 minutes. Let cool before serving.