Apple Oatmeal Scones
These scones are great anytime, but in the fall they really hit the spot.
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Course Breakfast, apples, fall baking, scones
Cuisine American
- ½ cup half and half
- 1 egg
- 1 ½ cups flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 1 stick butter chilled, cut into small cubes
- 1 1/2 cups old fashioned oats
- 1 apple cut into ¼" cubes peeled or not
- 2 tablespoons Baker's Sprinkles or your favorite blend of baking spices
- a bit of half & half for brushing
- 2 tablespoons turbinado sugar or coarse baker's sugar
Preheat the oven to 450°. Line a sheet pan with parchment paper. In a small bowl, whisk together 1/2 cup half-and-half and the egg. In a large bowl, combine the flour, sugar, baking powder and salt. Blend in the butter with your fingertips until the mixture resembles coarse crumbs. Add the oats, nuts and apple and toss. Stir in the liquid mixture until the dough just forms a ball. Turn the dough out onto a floured work surface. Pat dough into a 7” round and cut into 8 wedges. Transfer to prepared sheet pan and brush the tops with a bit of half-and-half. Sprinkle with Baker's Sprinkles and coarse sugar or turbinado sugar. Bake until golden, about 20 minutes. Transfer to a rack to cool.
