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.
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.