Fall is upon us and as the days become shorter, the air gets cooler and the leaves start to turn there is nothing like curling up under a blanket with a warm cup of tea and a freshly baked scone. Especially when that scone combines some of my favorite fall flavors. The grated apple bring a natural sweetness to the scone and when combined with cinnamon, nutmeg and cloves the taste is out of this world. Slather a warm scone with a bit of apple butter for an extra special treat! These scones freeze beautifully so you can enjoy freshly baked scones any day of the week. Just flash freeze on a baking sheet until firm, tightly wrap in plastic wrap and place in a ziploc freezer bag. When you are ready to bake just pop them into the oven straight from the freezer. No need to thaw, just add a few more minutes to the baking time. 🙂
One Year Ago: Pecan Sweet Potato Muffins with Cinnamon Glaze
Apple Cinnamon Oatmeal Scones
- 1/2 cup half-and-half
- 1 large egg
- 1 apple, peeled and cored
- 1 teaspoon lemon juice
- 1 1/2 cups flour
- 4 tablespoons sugar, divided
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 8 tablespoons (1 stick) cold unsalted butter, cut into 1/4-inch cubes
- 1 1/2 cups rolled oats
- 1 tablespoon demerara sugar
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper; set aside.
- In a small bowl, whisk together half-and-half and the egg; set aside.
- In a medium bowl, grate apples on large holes of box grater. Add one tablespoon of sugar and lemon juice to the grated apples. Allow to sit for 5 minutes, then drain in fine-mesh strainer set over bowl. Reserve juices.
- In the bowl of a stand mixer fitted with the paddle attachment, stir together the flour, 3 tablespoons of sugar, baking powder, salt, cinnamon, nutmeg and cloves. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas.
- Add the oats and grated apple to the flour mixture mix to combine. Fold wet ingredients into dry ingredients and form the dough into a ball. Turn the dough out onto a lightly floured work surface. With lightly floured hands pat dough into a 7-inch round. With a sharp knife or pizza cutter, cut the dough into 8 wedges.
- Transfer to a parchment-paper-lined baking sheet and brush the tops with the reserved apple juice and sprinkle with demerara sugar. Bake until golden, about 16-18 minutes. Transfer to a rack to cool slightly before serving.
Yields: 8 scones