Categories: bread, breakfast, scones
Ingredients
- 3/4 cup diced apple, a sweet but firm variety
- 1 egg
- 3/4 cup buttermilk
- 1 teaspoon pure vanilla
- 3 cups all purpose flour
- 1/2 cup oatmeal
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/8 teaspoon salt
- 1 cup brown sugar
- 2 tablespoons maple syrup
- 3/4 cup (6 ounces) unsalted butter - cut into small chunks
Directions
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Melted butter and brown sugar, for topping scones before baking
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Preheat oven to 425 F. Line a heavy duty baking sheet with parchment paper. Dice apple and set aside.
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In a two cup measure, stir together the egg, buttermilk and vanilla.
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In a food processor bowl, place the flour, oatmeal, baking powder, soda, salt and sugar. Process briefly to blend ingredients. Drop in chunks of butter and pulse to cut in. Stop when you have a coarse, grainy mixture – some uneven lumps of fat are fine.
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Remove mixture to a large mixing bowl. Make a well in the center. Stir in buttermilk/egg mixture. Fold in apples. Stir with a fork to make a soft dough. Turn out onto a lightly floured work surface and knead only to get a slightly cohesive dough. Pat into an 8-10 inch circle, 1/2 to 3/4 inch thick. Cut into eight wedges. Place on baking sheet. Paint tops with melted butter and dust with about 1 teaspoon of brown sugar.
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Bake 18 -22 minutes or until golden brown.