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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
- 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
- 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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