Prep 10 mins
Cook 20 mins
I made these up this morning when we were looking for a different flavour of scone for breakfast. I forgot to put sugar in the scones, so I sprinkled the top with Demmara Sugar - and I like them better that way! It adds a nice crunch on top. These are not your typical buttery scone - these are more of a hearty, healthy, and hold you till lunch kind of scone! If you don't have cinnamon chips, add a tbsp or two of brown sugar and increase the cinnamon to 1 tsp to compensate.
- 1⁄2 cup oatmeal, preferably large flake but quick oats will work
- 1⁄2 cup all-purpose flour
- 1⁄2 cup whole wheat flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon cinnamon
- 1 tablespoon oil
- 1 large apple, chopped
- 1⁄4 cup cinnamon baking chips
- 1⁄4 cup walnuts, chopped
- 1 teaspoon vanilla extract
- 1⁄2 cup milk
- light demerara sugar, for sprinkling on top
- Heat oven to 400.
- Mix dry ingredients together (oatmeal, flours, baking powder, cinnamon). Stir oil into dry ingredients well. Add apple, cinnamon chips, and walnuts and stir. Add vanilla to milk, and combine with the dry ingredients; stir until the dry ingredients are damp.
- Drop into four mounds on parhment paper lined or greased baking sheet. Sprinkle with sugar.
- Bake at 400 for 20 minutes, until lightly browned.
WOW Kat, you came up with a real winner of a recipe here! LOVED these and so did my whole family! :) Mmmm! They have such a delightful flavour combination with the nuts, apple and cinnamon. Just great!
I used spelt flour, one large sour apple and oat bran in place of the whole oats as I was out of those. The scones came out fantastic with such a great texture and taste. Ill definitely make these soon again!
I ended up with 7 nicely sized scones from the full recipe.
THANK YOU SO MUCH for sharing this keeper with us! Made and reviewed for 1-2-3-Hit Wonders December 2010.
I needed to make a few adjustments with these. They needed about 1/2 cup extra liquid to mix, and though I split the batch into 7 snack-size scones, they needed 25 minutes to bake. I might even leave them in for 30 minutes next time. Still, notice there WILL be a next time - they still taste great and are so wholesome, for a baked goodie!! I would like to try them with whole wheat pastry or spelt flour. Thanks for posting!