Scones are one of the easiest baked goods to make. Even if you don’t consider yourself a baker, you can make these! There’s no letting the dough rise or rest, there’s no changing the oven temperature – just a simple batter into the oven, and you’ve got yourself a delicious breakfast snack.
After going apple picking over Thanksgiving, I was OVERLOADED with apples! There’s only so many that a girl can snack on before needing a change! Although I could have gone with the traditional apple pie, or even apple sauce, I wanted to try something a little different. I came across an apple cinnamon scone a few weeks ago in a coffee shop, and thought why not recreate that?
Read on for our grain packed cinnamon apple breakfast scones.
Yield: 8 scones
- 1 medium sized apple – peeled, cored, and diced
- 1 1/2 cup whole wheat flour
- 3/4 cup oatmeal
- 1/4 cup sugar
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 c (1 stick) of butter, cold
- 1/2 c milk (or 3:1 measurements of oil and water if you are dairy free)
- 1/2 cup powdered sugar
- 1/4 tsp cinnamon
- 1 1/2 tbsp milk
- Preheat oven to 375 F.
- In a large bowl, mix together all dry ingredients (flour, oatmeal, sugar, baking powder, salt, and spices).
- Cut in the butter using a pastry cutter or two forks (use the back side). The mixture should be thick and crumbly.
- Add milk and continue to mix.
- Finally, fold in the apple pieces.
- On a lightly floured surface, turn out the dough and form two discs, roughly 1 inch thick. Cut each disc into 4 triangles.
- Place triangles on a greased baking sheet and bake for 20 – 23 minutes, until the bases are golden brown.
- Remove from the oven and place on cooling rack. While scones are cooling, prepare the glaze by mixing powdered sugar, cinnamon, and milk.
- Once scones have cooled completely, drizzle the glaze over top and let harden.
- Try to eat just one at a time! Enjoy!