Delicious oat-apple scones with a hint of cinnamon and maple. A true breakfast treat.

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Recipe Summary

prep:
25 mins
cook:
15 mins
total:
40 mins
Servings:
12
Yield:
12 scones
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Topping:

Directions

Instructions Checklist
  • Preheat the oven to 425 degrees F (220 degrees C). Lightly grease 2 baking sheets.

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  • Mix flour, oats, baking powder, salt, and cinnamon together in a large bowl. Cut in cold butter with a pastry blender. Add shredded apples and mix to distribute. Stir in half-and-half, egg, and maple syrup. Mix until dough holds its shape but is still fairly sticky; do not overmix.

  • Turn dough out onto a floured board and pat into a circle about 1/2-inch thick. Mix sugar and cinnamon together in a small bowl. Brush the top of the dough with melted butter and sprinkle with cinnamon-sugar. Cut into 12 wedges and place on baking sheets at least 1 inch apart.

  • Bake in the preheated oven until golden, 13 to 15 minutes.

Cook's Notes:

You can substitute 2 tablespoons maple syrup and 1 teaspoon vanilla extract for the vanilla-flavored maple syrup.

You can frost these with a powdered sugar glaze if you like. Use 1 1/2 cups powdered sugar and about 5 teaspoons water. Make sure the glaze is very thick.

I use this basic recipe (minus apples and cinnamon) for all my scones, just varying them with blueberries or chocolate chips, because they keep the best of all the recipes I've tried. For a biscuit-textured scone, add 1/2 cup more flour.

Nutrition Facts

180 calories; protein 3.4g 7% DV; carbohydrates 27.4g 9% DV; fat 6.8g 10% DV; cholesterol 30.1mg 10% DV; sodium 223.6mg 9% DV. Full Nutrition
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