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Oatmeal Apple Scones are buttery, tender scones filled with oats, chunks of apples, molasses and currants. Simple to make and super moist and delicious!

It’s still the middle of August – but I’m already looking forward to Fall baking with in-season apples and pumpkin! (Please don’t hate me for saying that – Fall is my favorite time of the year!) 🙂
So last week we had an unseasonably cool and rainy day in the middle of some hot and steamy end-of-summer weather…and I decided to make these Oatmeal Apple Scones!
This delicious scone recipe is from an old newspaper clipping I’ve had for years – but had never tried making before. And I was so thrilled by how delicious these scones turned out – super moist and buttery with tons of flavor from molasses, oatmeal, diced apples and dried currants inside!
These oatmeal apple scones are very simple to make, and they make a perfect morning breakfast before school or work. Or – if you’re still on summer vacation like us – bring them to the beach! Enjoy!
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Oatmeal Apple Scones
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup rolled oats
- 1/3 cup brown sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cut into small pieces
- 1 egg
- 1/4 cup whole milk
- 2 tablespoons molasses
- 1 teaspoon vanilla extract
- 3/4 cup diced apple (use a firm apple such as Gala, Granny Smith, or Cortland)
- 2/3 cup currants
Instructions
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and spray the center with non-stick cooking spray (approximately 12-inch diameter circle). Set aside.
- In a large bowl, mix together the flour, oats, brown sugar, baking powder and salt. Add the pieces of butter and using a pastry cutter or your fingers, mix the butter into the flour mixture until it forms coarse crumbs.
- In a separate small bowl, mix the egg, milk, molasses and vanilla. Add the milk mixture to the flour mixture and stir until a sticky dough forms.
- Add the diced apple and currants to the dough, mixing to evenly combine throughout.
- Place the dough in the center of the prepared cookie sheet, forming an even circle approximately 8-9 inches in diameter. Using a long knife, cut the circle of dough into 8 even wedges.
- Bake for 25 minutes or until a toothpick inserted into the center of one of the wedges comes out cleanly. Remove from the oven and cool on a wire rack. Re-cut the wedges with a knife before serving.
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Boy! Do your scones look amazing! Can you guarantee mine will look like this?
I think so Nikki! It’s a super easy recipe!
Fall is my favorite season too! And I am just waiting for apple picking season to begin which should be any time, so I think you are right on time with these! Looks great!
I could NEVER hate you for saying that – Fall is my favorite time of year too….bring on the apple and pumpkin. Plus, I’ve been craving scones lately, so I think I need to make these.
I can almost taste these now! And I love the idea of bringing them to the beach 🙂
There’s nothing wrong with looking forward to fall baking! It’s just certain people posting non-stop pumpkin recipes at the beginning of August I don’t get. 😉 And these are so fat and beautiful! Love it.
I can’t wait for fall baking too! These scones look amazing!
Martha, I am SO making these this weekend! OMG, sounds like heaven. Thanks for clipping that recipe!
You’re welcome Gail! ? hope you enjoy the scones!
my husband is going to love these…maybe for breakfast this weekend!
I’m totally on board with apple!!!
Nope…not gonna think about it! I am holding on to summer until mid-fall, lol! However I will take these scones any time of the year!!