Cinnamon Apple Oatmeal Scones Recipe

Ingredients

• 2 cups all-purpose flour
• 1 cup old-fashioned rolled oats
• 1/3 cup granulated sugar
• 2 1/2 teaspoons baking powder
• 1 teaspoon Diamond Crystal Kosher Salt
• 2 teaspoons ground cinnamon
• 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
• 2 medium Granny Smith apples, peeled and grated
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• More heavy cream, for brushing
• Turbinado sugar, for sprinkling

Mix the Dry Ingredients

Preheat your oven to 400F. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, oats, granulated sugar, baking powder, salt, and cinnamon.

Cut in the Cold Butter

Add the cold, cubed butter to the dry ingredients.

Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. Those butter pieces are what create flaky layers.

Add the Wet Ingredients

Stir the grated apple into the flour mixture.

In a small bowl, whisk together the heavy cream and vanilla extract. Pour this over the flour mixture.

Use a fork to gently mix everything together until a shaggy, sticky dough forms. Do not overwork it.

Shape the Scones

Turn the dough out onto a well-floured surface. With floured hands, gently pat the dough into a 1-inch thick circle.

Use a sharp knife or a bench scraper to cut the circle into 8 equal wedges.

Place the wedges on the prepared baking sheet, about an inch apart.

Add the Crust and Bake

Brush the tops of the scones with a little more heavy cream.

Sprinkle generously with Turbinado sugar. This creates the crunchy crust.

Bake for 20-25 minutes, until the scones are golden brown and cooked through.

Transfer the scones to a wire rack to cool. They’re best the day they’re made but will keep in an airtight container for a couple of days.

Cinnamon Apple Oatmeal Scones

Most scones are just dry, crumbly pucks. These aren't. They're full of oats and grated apple, which keeps them moist inside. The crunchy Turbinado sugar crust on top is not optional.

Prep Time20 minutes mins

Active Time25 minutes mins

Cooling Time15 minutes mins

Total Time1 hour hr

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Ingredients

• 2 cups all-purpose flour
• 1 cup old-fashioned rolled oats
• 1/3 cup granulated sugar
• 2 1/2 teaspoons baking powder
• 1 teaspoon Diamond Crystal Kosher Salt
• 2 teaspoons ground cinnamon
• 1/2 cup 1 stick cold unsalted butter, cut into small cubes
• 2 medium Granny Smith apples peeled and grated
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• More heavy cream for brushing
• Turbinado sugar for sprinkling

Instructions

• Preheat the oven to 400F and line a baking sheet with the parchment paper.
• In a large bowl, whisk together the flour, oats, granulated sugar, baking powder, salt, and cinnamon.
• Add the cold butter cubes to the dry ingredients and cut in with a pastry blender until the mixture resembles coarse crumbs with pea-sized butter pieces.
• Stir the grated apple into the flour mixture.
• Whisk together the heavy cream and vanilla in a small bowl, then pour over the flour mixture.
• Mix gently with a fork until a shaggy, sticky dough forms.
• Turn the dough onto a well-floured surface and pat into a 1-inch thick circle with floured hands.
• Cut the circle into 8 equal wedges and place them 1 inch apart on the prepared baking sheet.
• Brush the tops with heavy cream and sprinkle generously with the turbinado sugar.
• Bake for 20-25 minutes until golden brown.
• Transfer to a wire rack to cool.

Notes

Best eaten the same day but will keep in an airtight container for 2 days.