Apple-Oat Scones

I have mentioned before my love of scones. So good, right? Here’s another favorite scone recipe of mine, this time with apples. I make it every fall, because an apple scone with some hot apple cider on a fall afternoon might just make you forget that your house is a mess and you don’t have a plan for dinner. (Might. At least for a few minutes!)

~ Theresa

What you need:

apple-oat scones

Ingredients

  • 1 1/2 c. all purpose flour
  • 1 c. old fashioned oats (not quick-cooking)
  • 2 1/2 t. baking powder
  • 1/3 c. packed brown sugar
  • 1/2 t. salt
  • 1/2 c. unsalted butter, cold and diced
  • 3/4 c. peeled and chopped* apples (1 medium or 2 small)
  • 1 large egg, lightly beaten
  • 1/4 c. whole milk
  • 2 T. molasses
  • 1 t. vanilla
  • optional cinnamon glaze: 1/2 c. powdered sugar, pinch of cinnamon, t. milk

*Do not try to shortcut chopping the apples with a food processor. It makes the mixture too wet and gives the scones a tough texture.

Equipment

  • cutting board and knife
  • large mixing bowl
  • baking sheet
  • parchment paper

Time: 15 minutes prep, 20-25 minutes baking

Freezeable: Yes! Place individual scones or the entire round in a sealed freezer container.

Serves: Makes 8 scones

Multiplying the recipe: I mix each batch individually so that the butter can be evenly incorporated.

Apple-Oat Scones:

Preheat oven to 400F. Line a baking sheet with parchment paper. Set aside.

In a large bowl, whisk together the flour, oats, baking powder, brown sugar, and salt. Cut the butter into the flour mixture with a pastry blender until it looks like course breadcrumbs. Stir in diced apples. In a measuring cup, combine the egg, milk, molasses, and vanilla. Add the wet ingredients to the dry ingredients and fold together gently with a spatula until the dough just starts to stick together. Pat the dough into an 8 inch circle on the prepared baking sheet. Using a bread knife or other long serrated knife, score the round into 8 wedges, being careful not to cut all the way through. Bake 20-25 minutes until top is golden brown and toothpick inserted comes out dry. If you are at all concerned if it is finished, use a serrated knife to cut a wedge completely from the round and check the inside. Remove scones to a cooling rack to cool completely.

If you would like to add a cinnamon glaze to the scones (because, just because!) combine powdered sugar, cinnamon, and milk in a small bowl with a small whisk or fork. The glaze needs to be thick enough to set but thin enough to drizzle. Once the scones are completely cool, drizzle the tops in a zigzag pattern. Yum!

apple-oat scones

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