Monday, September 23, 2013

Apple Oat Scones

Happy first day of fall! Even though technically it was yesterday I am celebrating today with hot cups of tea, snuggly blankets, cozy sweaters and everything pumpkin, apple and spice. School has been hectic and come October there will be even more to get done, but fall is my favourite season so I'm going to do everything I can to welcome it with open arms. These scones are perfect for just that. Our CSA shares have been filled with apples recently (and I know I didn't post Week 9, but it just came and went so quickly!) and the combination of oats and apples in Martha's scones were just perfect! Here's my version of the recipe:


1 2/3 cups of all purpose flour
1 1/3 cups rolled oats
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks cold unsalted butter, cubed
1 1/2 cups diced apple 
2/3 cold buttermilk

Preheat the oven to 400 F and line a baking sheet with parchment paper. Mix together the flour, oats, cinnamon, nutmeg, baking powder, baking soda and salt. Using a pastry blender (or two knives works well too) cut in the butter until the mixture is crumbly. Stir in the apples and buttermilk just until mixed. On a lightly floured surface shape the dough into a large rectangle, about 1 1/2 inches thick. Cut the dough into 12 square scones and place onto the baking sheet. Bake for 18-20 minutes, until lightly browned.

As with most baked goods, these scone are best served warm on the day of. They're moist, not too dense and have the perfect amount of apple and spice. 

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