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!)
What you need:
- 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.
- 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.
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!