This scone recipe became a favorite the first time I made it. My family gobbles these up as soon as they come out of the oven and there are never any left over.
APPLE AND OAT SCONES
Adapted From: Martha Stewart Living
You can find her recipe here.
- 1 2/3 cups all-purpose flour, plus more for rolling
- 1 1/3 cups old-fashioned rolled oats, plus more for topping
- 1/4 cup plus 2 tablespoons light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 sticks cold unsalted butter, cut into pieces
- 1 1/2 cups diced apple
- 2/3 cup cold buttermilk, plus more for brushing
- Raw turbinado sugar, for sprinkling
1. Preheat oven to 400 degrees. Whisk together flour, oats, brown sugar, cinnamon, nutmeg, baking powder, baking soda, and salt.
2. Cut in butter with a pastry blender or rub in with your fingers. (The largest pieces should be the size of small peas.)
Note: If you do not already own a pastry blender, I highly recommend buying one. In my opinion, this is one kitchen item that is well worth the $5!
4. Turn out dough onto a lightly floured work surface. Pat dough into a circle about 1 1/4" thick and use a biscuit cutter to cut dough into circles. You will have to work the dough back into a circle a couple times to use all the dough.
5. Place about 2" apart on lightly greased baking sheet (I just sprayed my baking sheet with PAM). Brush tops with buttermilk.
6. Sprinkle with raw turbinado sugar and oats.
7. Bake until golden brown, 20 to 22 minutes. Let cool for about 10 minutes.
These are a true treat, and while I wouldn't consider them actually "healthy", they are full of apples and oats, which makes me feel better about eating gobs of them! (smile)
Oh, and you must meet the chef...
The sweet little hands you see in the pictures above belong to her.