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Saturday, September 25, 2010

Apple Oat Scones

Here in New England, summer has been creeping away, leaving us fully in the throes of Fall. The trees are yellowing to red. The world smells like hay. And the apples are crisp, tart, and plentiful.

Using apples from our local farm, I recently made some scrumptious Apple Oat Scones (recipe courtesy of the Wakefield Inn).

2 Cups Flour
1/4 Cup Sugar
1/4 Cup Oats
1 Tablespoon Baking Soda
1/2 Teaspoon Salt
1 Teaspoon Cinnamon
1/4 Teaspoon Ground Cloves
1 Apple
1 Egg
1 Cup Heavy Cream

Now, this is a devastatingly easy recipe. And when they are warm out of the oven - tender with subtle, delicious flavors - it will taste like you spent much longer than the half hour it takes to make these scones.

After sifting together the dry ingredients, you add a peeled, cored, and diced apple to the mixture. The egg and cream are combined separately and then folded in to the dry ingredients (in as few strokes as possible).

After generously flouring a flat surface, the dough is separated in half, formed into (approximately 6 inch diameter) circles, and then cut into wedges of four or six.

The scone wedges should now be placed onto a baking stone or a metal sheet lined with parchment paper and placed into an oven preheated to 400 degrees. These scones only bake for 12-15 minutes and are a beautiful golden brown color when finished.


  1. And they are wonderfully delicious!

  2. I made raspberry vanilla scones today. They didn't turn out quite as well, but still were pretty good. If you decide to tweak this recipe, keep in mind that you might need more or less sugar, different spices, etc. (And I wouldn't recommend raspberry as your fruit choice - I think it was just a bit too sour.)