Apple cinnamon oatmeal scones
October 25, 2010 § 1 Comment
It was a rainy weekend here in the Bay Area. What better way to spend it than lounging in a comfy chair, drinking tea and watching the rain drip down the window? Sounds lovely, but somewhat sadly, that’s not how I spent my weekend. Even so, I still made some scones that would complete this little daydream of mine, and enjoyed them perfectly well on the go from one place to another. I used a variation of Martha Stewart’s scone recipe as a base, and then spiced it up a bit. Here’s what you need for these comforting fall treats:
- 3/4 cup peeled and diced apples (2 small or 1 large)
- 1 1/2 cups all-purpose flour, plus more for dusting
- 3/4 cup rolled oats
- 6 tblsp granulated sugar
- 1 tblsp baking powder
- 1/2 tsp salt
- 1 1/4 tsp ground cinnamon
- 8 tblsp chilled, unsalted butter
- 2/3 cup half-and half, plus 2 tablespoons
- 2 tablespoons raw turbinado sugar
1. Preheat the oven to 425 degrees. Line a baking sheet with a silpat or parchment paper and set aside.
3. In a large bowl, whisk together the flour, oats, 5 tablespoons of sugar, 1 tablespoon of cinnamon, baking powder and salt.
4. Cut the chilled butter in to small pieces and add to the dry ingredients. Using a pastry blender or two knives, cut the butter in to the flour mixture until coarse crumbs form.
5. Stir in 2/3 cup plus 1 tablespoon half-and-half until just moistened. Add the apples and mix until they are evenly distributed.
7. Using a dough scraper or sharp knife, cut the round in to 8 sections. Transfer the pieces to the lined baking sheet. Brush the tops with the remaining half-and-half. Sprinkle with the turbinado sugar.
8. Bake at 425 degrees for 12 to 15 minutes, or until golden brown on top. Remove from the baking sheet and let cool on a wire rack.
Notes on these scones: I think these turned out quite well, and there are very few changes I would consider making to the recipe. Some things I might tweak for next time would be to add more oats. Or maybe to incorporate a toasted oat topping, instead of the sugar crystals, just to highlight the oat flavor a tiny bit more. It might also be possible to get away with using less butter, but I didn’t want to risk it for this particular batch…maybe next time. Or maybe not.