Cinnamon Apple Oatmeal Scones
To get a great scone, you need a tender, flaky interior and a crunchy top. This recipe gets you there with two key techniques: using very cold butter for flakiness and grating apple directly into the dough for moisture. A coarse sugar crust provides the essential crunch.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 cup old-fashioned rolled oats
- 4 tablespoons granulated sugar
- 4 tablespoons dark brown sugar packed
- 1 tablespoon baking powder
- 1 1/2 teaspoons Diamond Crystal kosher salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 8 tablespoons unsalted butter 1 stick, very cold and cubed
- 2 large like Granny Smith, firm-tart apples , peeled and grated
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- Milk or cream for brushing
- Coarse sugar like turbinado, for topping
Method
- Preheat oven to 400F. Line baking sheet with parchment.
- Whisk flour, oats, sugars, baking powder, salt, and spices in large bowl.
- Cut cold butter into flour mixture until coarse crumbs form with some pea-sized pieces.
- Toss grated apple into mixture.
- Combine buttermilk and vanilla, pour over flour mixture. Stir until shaggy dough forms.
- Turn onto floured surface, knead gently until just combined.
- Pat into 1-inch thick round, cut into 8 wedges.
- Transfer to baking sheet, brush tops with milk, sprinkle with coarse sugar.
- Bake 20-25 minutes until golden and toothpick comes out clean.
- Cool on pan 5 minutes before transferring to rack.
Notes
Keep butter very cold for flakiest texture. Best flavor develops after cooling a few hours.