Just before this last Thanksgiving we were swimming in apples. We made multiple apple pies, all sorts of apple muffins, soups and lord knows what else! On this occasion I found out that my office would be having many visitors. Two of which were from our new London office. Of course I needed to bake something to bring in! What’s more British then scones besides waving a big Union Jack flag upon arrival? Apple scones it is! I tried to make them a little more ‘healthy’ and went with a whole wheat variety. Since I didn’t actually write down the recipe I can only loosely guess the recipe for you here.
- 1 1/2 cups whole wheat flour
- 1 cup oat flour
- 1/2 cup unbleached all purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 1/2 cup diced apples
- 1/2 cup soured/buttermilk
- 1 large egg
- Coarse sugar crystals
Preheat oven to 375°F. Line large rimmed baking sheet with parchment paper. Combine first 8 ingredients in large bowl; whisk to blend. Using back of fork, cut in butter until mixture resembles coarse meal. Add apples and toss to distribute evenly. Whisk 1/2 cup buttermilk and egg to blend in small bowl. Gradually add buttermilk mixture to dry ingredients, tossing until evenly moistened.
Turn dough out onto lightly floured work surface. Gently knead 2 or 3 turns to bind. Divide dough in half. Pat out each half to 6-inch-diameter, 3/4-inch-thick round. Cut each round into 6 wedges. Arrange scones on prepared sheet, spacing at least 1 inch apart. Brush scones with buttermilk to glaze, then sprinkle with coarse sugar.
Bake scones until puffed and brown and tester inserted into centers comes out clean, about 22 minutes. Serve warm.