Apple Oatmeal Scones Recipe

From Dorothy McNett's Recipe Book.

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See Also: Breads · Breakfast and Brunch · Desserts

Apple Oatmeal Scones

From Dorothy McNett's recipes at A great dessert, or serve at brunch or breakfast.

1 1/2 cups all-purpose unbleached flour
1 cup uncooked old-fashioned rolled oats
2-3 tablespoons hemp or sesame seeds
1/3 cup raw sugar
2 1/2 teaspoons baking powder
1/2 teaspoon sea salt
1/2 cup unsalted butter, chilled
1 large egg
1/4 cup milk (or almond milk, hemp milk, etc...)
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. Line a baking sheet with a silicone baking mat, or use a piece of parchment paper. In mixing bowl, whisk together the flour, oats, seeds, 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 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 table knife cut into 8 wedges. (do not use a sharp knife if using your silicone mat!) Bake 25-27 minutes, until nicely browned. Cool on a rack and serve warm with Devonshire cream and/or lemon curd.

Recipe created 1996-05-04.

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