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Oatmeal-Apple Scones

September 2008

Oatmeal-Apple Scones

Morgan & Owens enlarge

By: Susan Lily Ott

Nothing brings on the rush of autumn quite like a crisp apple.

Key:

Our veggie-friendly dishes have no meat or fish.

Veg Out

8 Servings
Prep 30 min Bake 20 min

Ingredients:

1/2 cup plus 1 tablespoon half-and-half
1 large egg
1 1/2 cups flour
3 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon salt
1 stick (4 ounces) butter, chilled and cut into small cubes
1 1/2 cups rolled oats
1 apple, cut into 1/4-inch cubes

For a change
Stir 1/2 cup crumbled cooked bacon into the batter.

Directions:

Preheat the oven to 450°. In a small bowl, whisk together 1/2 cup half-and-half and the egg.
In a large bowl, combine the flour, sugar, baking powder and salt. Blend in the butter with your fingertips until the mixture resembles coarse crumbs. Add the oats and apple and toss. Stir in the liquid mixture until the dough just forms a ball.
Turn the dough out onto a floured work surface. Pat into a 7-inch round; cut into 8 wedges. Transfer to a parchment-paper-lined baking sheet and brush the tops with the remaining 1 tablespoon half-and-half. Bake until golden, about 20 minutes. Transfer to a rack to cool.

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