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.
Ingredients
1/2cuphalf-and-half
1large egg
1apple, peeled and cored
1teaspoonlemon juice
1 1/2cupsflour
4tablespoonssugar, divided
2teaspoonsbaking powder
3/4teaspoonsalt
1teaspooncinnamon
1/4teaspoonnutmeg
1/8teaspoonground cloves
8tablespoons1 stick cold unsalted butter, cut into 1/4-inch cubes
1 1/2cupsrolled oats
1tablespoondemerara sugar
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.