Apple Oat Scones from Cindy Woodsmall
Although, I had intended for this recipe to be included in Seasons of Tomorrow, it didn’t make it in there. Even though apple Seasons of Tomorrow is a fourth book in a series, I used all allowable pages for the story and couldn’t squeeze in the recipe. But putting it in the newsletter should make it easier for you to print out and add to your collection of recipes. This recipe is adapted from a Martha Stewart recipe. It makes 12 scones that are best enjoyed within 2 days of baking them.
1 2/3 cup all-purpose flour, plus some for rolling
1 1/3 cup old-fashioned rolled oats, plus some for topping
1/2 cup brown sugar
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1 1/2 sticks cold unsalted butter, cut into pieces
1 1/2 cups diced granny smith apple (about two apples)
2/3 cup cold buttermilk
Raw turbinado sugar for sprinkling over scones
(Note from Cindy: Turbinado sugar is simply raw sugar. It’s supposed to be a little better for us, but plain sugar can be used in its stead. I’ve shown an image of it below, and I’ve always found it in the sugar aisle.)
Preheat oven to 400 degrees. Combine all dry ingredients in a large mixing bowl with a whisk. (Flour, oats, brown sugar, cinnamon, nutmeg, baking powder, baking soda, salt.) Cut in cold butter with a pastry blender, or by using your fingers until the mixture resembles course crumbs. Add the apples and buttermilk, stirring until the dough just comes together.
Turn dough out onto lightly floured surface. Pat dough into two circles, about two inches in thickness. Cut each circle into six wedges. (Twelve scones total) Using a spatula, gently lift scones onto baking sheets, leaving about two inches in between each one. Sprinkle the tops with oats and raw turbinado sugar.
Bake 20-23 minutes, or until golden brown. After removing from the oven, let the scones cool on the sheets for 10 minutes. Serve warm or at room temperature.