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Oatmeal Apple Scones

Yield: 8 wedges 1x
Prep: 20 minsCook: 25 minsTotal: 45 minutes


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Add the diced apple and currants to the dough, mixing to evenly combine throughout.
  5. 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.
  6. 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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Cuisine: American Method: baking