See Also: Breads · Breakfast and Brunch · Desserts
Apple Oatmeal Scones
From Dorothy McNett's Recipe book at www.dorothymcnett.com.
1 1/2 cups all-purpose unbleached flour
1 cup uncooked old-fashioned rolled oats
1/3 cup firmly packed dark brown sugar
2 1./2 teaspoons baking powder
1/2 teaspoon fine sea salt
1/2 cup unsalted butter, chilled
1 large egg
1/4 cup milk
2 tablespoons sorghum or molasses
1 teaspoon real vanilla extract
3/4 cup diced unpeeled apple
2/3 cup chopped pitted dates, or cut up dried apricots
Preheat oven to 375 degrees. Use a non-stick baking sheet, or else butter a 10 inch circle in the center of a regular baking sheet, or use a piece of parchment paper. In food processor or large bowl, whisk together the flour, oats, sugar, baking powder, and salt. Cut the butter in until mixture resembles coarse crumbs. In another bowl, whisk together the egg, milk, sorghum, and vanilla. Add the milk mixture to the flour mixture and stir to combine. The dough will be sticky. Stir in the apples and dates. Spread the dough into an 8 inch circle on the baking sheet, and with a knife cut into 8 wedges. Bake 22-27 minutes. Cool on a rack and serve warm with Devonshire cream and/or lemon curd.
Recipe created 1996-05-04.
