Apple Pie Scones

All of the flavors of fall in a delicious scone! This recipe is great for breakfast, brunch or a mid-day snack. We particularly love these scones warmed up along with a cup of hot coffee.


3 TBSP melted butter, divided
1/3 cup applesauce
1 extra-large egg
1/4 cup + 1 TBSP maple sugar, divided
2 cups FlapJacked Cinnamon Apple Protein Pancake Mix
1 tsp apple pie spice (or pumpkin pie spice)
1 cup finely diced apple (about 1 small apple)


Serving Size: 1 scone
Servings: 1
Calories 160
Fat 5g
Carbs 19g
Fiber 3g
Sugar 6g
Protein 10g

Pre-heat oven to 350˚. Combine 2-1/2 TBSP of melted butter, applesauce and egg into a large bowl. Beat with a whisk until blended. Add in 1/4 cup maple sugar and stir well. Slowly add FlapJacked mix and apple pie spice and stir with a wooden spoon or spatula until a thick batter is formed. Fold in diced apples to incorporate into the batter.  

Line a large baking sheet with parchment paper. Scoop out 1/4 cup of batter and place onto the baking sheet. Use your hands to form batter into a triangular shape. Repeat with the rest of the batter (you should have 9 scones). Use a pastry brush to apply the remaining 1/2 TSBP of melted butter over the top of the scones and sprinkle the remaining TBSP of maple sugar on top. Place in the oven and bake for 10-12 minutes (until fully baked through in the center). Remove and let cool. Store in an airtight container in the refrigerator for up to 3 days (freeze after that!). ENJOY!