Homemade apple cinnamon oatmeal scones with a delicious sweet nutty flavour. Top with almond butter or a drizzle of maple syurp for the perfect breakfast or snack!
We went on our annual apple picking trip a couple of weeks ago - so get ready for lots of apple recipes! I tend to go a little bit over board while apple picking and some how we always end up with 20+ pounds of apples. Oops! Apples for everyone! I like to pick a variety of apples - some for eating and some for baking. I love making pies and other baked desserts with various apple varieties. I find that using a few different types of apples makes for a really delicious dessert.
Apples, cinnamon and oatmeal are foods that feel cozy to me. They make me think of cool autumn mornings. I have been on a big oatmeal kick lately. I have been making lots of overnight oats, bircher mueslis and granola. Which means I basically have some form of oats for breakfast on a daily basis. Since I have been on such an oatmeal kick lately it seemed only natural to incorporate oats into the apple scones that I was planning on making after we went apple picking. Does anyone else think about all the things they are going to make after they go apple picking (or berry picking)? Just me?
These apple oatmeal scones are perfect for breakfast or for a quick snack! The oatmeal adds a delicious hardy texture and slightly nutty flavour to the scones. I love the combination of apples and cinnamon together. The apples add a nice natural sweetness to the scones. I would recommend enjoying these scones topped with almond butter, or butter with a drizzle of maple syrup!
Apple Oatmeal Scones
Makes: 8 Large Scones
Ingredients
1 c oats
2 c AP flour
1 tbsp baking powder
1 tbsp sugar
1 tsp cinnamon
1 c apples, peeled & shredded (about 2 medium apples)
1/2 butter, cold, cut into small cubes
1/4 c heavy cream, plus more for brushing scones
Corse sugar (optional)
Directions
Preheat oven to 400F. Line a baking sheet with parchment paper and set aside.
In a large bowl, mix together oats, flour, baking powder, sugar, cinnamon and apples. Using a pastry blender, cut in butter, until coarse crumbs form. Using a rubber spatula stir in heavy cream.
Turn dough out onto counter top and form into a circle about 1 1/2 to 2 inches thick. Cut circle into 8 wedges. Place scones onto prepared baking sheets and brush with cream. Top with corse sugar if desired.
Bake for 15 minutes or until bottoms are golden brown.
