Apple Cinnamon Oatmeal Scones

5 from 2 votes

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Fall is upon us and as the days become shorter, the air gets cooler and the leaves start to turn there is nothing like curling up under a blanket with a warm cup of tea and a freshly baked scone.

Especially when that scone combines some of my favorite fall flavors.

The grated apple brings a natural sweetness to the scone and when combined with cinnamon, nutmeg, and cloves the taste is out of this world. Slather a warm scone with a bit of apple butter for an extra special treat!

These scones freeze beautifully so you can enjoy freshly baked scones any day of the week. Just flash freeze on a baking sheet until firm, tightly wrap in plastic wrap and place in a ziploc freezer bag.

When you are ready to bake just pop them into the oven straight from the freezer. No need to thaw, just add a few more minutes to the baking time. 🙂

Ingredients:

1/2 cup half-and-half

1 large egg

1 apple, peeled and cored

1 teaspoon lemon juice

1 1/2 cups flour

4 tablespoons sugar, divided

2 teaspoons baking powder

3/4 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon ground cloves

8 tablespoons (1 stick) cold unsalted butter, cut into 1/4-inch cubes

1 1/2 cups rolled oats

1 tablespoon demerara sugar

How to make Apple Cinnamon Oatmeal Scones:

Step 1. Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper; set aside.

Step 2. In a small bowl, whisk together half-and-half and the egg; set aside.

Step 3. In a medium bowl, grate apples on large holes of box grater. Add one tablespoon of sugar and lemon juice to the grated apples. Allow to sit for 5 minutes, then drain in fine-mesh strainer set over bowl. Reserve juices.

Step 4. In the bowl of a stand mixer fitted with the paddle attachment, stir together the flour, 3 tablespoons of sugar, baking powder, salt, cinnamon, nutmeg and cloves. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas.

Step 5. Add the oats and grated apple to the flour mixture mix to combine. Fold wet ingredients into dry ingredients and form the dough into a ball.

Step 6. Turn the dough out onto a lightly floured work surface. With lightly floured hands pat dough into a 7-inch round. With a sharp knife or pizza cutter, cut the dough into 8 wedges.

Step 7. Transfer to a parchment-paper-lined baking sheet and brush the tops with the reserved apple juice and sprinkle with demerara sugar. Bake until golden, about 16-18 minutes. Transfer to a rack to cool slightly before serving.

Enjoy!

Now, remember to save this recipe on Pinterest for later 🙂

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Apple Cinnamon Oatmeal Scones

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: scones

These Apple Cinnamon Oatmeal Scones freeze beautifully so you can enjoy freshly baked scones any day of the week. Just flash freeze on a baking sheet until firm, tightly wrap in plastic wrap and place in a ziploc freezer bag.

5 from 2 votes

Review Recipe

Ingredients

1/2 cup half-and-half
1 large egg
1 apple, peeled and cored
1 teaspoon lemon juice
1 1/2 cups flour
4 tablespoons sugar, divided
2 teaspoons baking powder
3/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
8 tablespoons 1 stick cold unsalted butter, cut into 1/4-inch cubes
1 1/2 cups rolled oats
1 tablespoon demerara sugar

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Instructions

Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper; set aside.
In a small bowl, whisk together half-and-half and the egg; set aside.
In a medium bowl, grate apples on large holes of box grater. Add one tablespoon of sugar and lemon juice to the grated apples. Allow to sit for 5 minutes, then drain in fine-mesh strainer set over bowl. Reserve juices.
In the bowl of a stand mixer fitted with the paddle attachment, stir together the flour, 3 tablespoons of sugar, baking powder, salt, cinnamon, nutmeg and cloves. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas.
Add the oats and grated apple to the flour mixture mix to combine. Fold wet ingredients into dry ingredients and form the dough into a ball. Turn the dough out onto a lightly floured work surface. With lightly floured hands pat dough into a 7-inch round. With a sharp knife or pizza cutter, cut the dough into 8 wedges.
Transfer to a parchment-paper-lined baking sheet and brush the tops with the reserved apple juice and sprinkle with demerara sugar. Bake until golden, about 16-18 minutes. Transfer to a rack to cool slightly before serving.