Apple Scones with Oats and Maple Syrup

Name: Apple Scones with Oats and Maple Syrup
Cook time: 15 min
Yield: 12 scones
Cuisine: United Kingdom
Ingredients: 1\u2009½ cups all-purpose flour; 1 cup finely ground oats; 1 tablespoon baking powder; ½ teaspoon salt; ¼ teaspoon ground cinnamon; 3 tablespoons cold butter; 2 medium apples, peeled and shredded; ¼ cup half-and-half; 1 large egg, lightly beaten; 2 tablespoons vanilla-flavored maple syrup; ¼ cup white sugar; ¼ teaspoon ground cinnamon; 2 tablespoons butter, melted

Delicious oat-apple scones with a hint of cinnamon and maple. A true breakfast treat.

INGRIDIENT

1 ½ cups all-purpose flour

1 cup finely ground oats

1 tablespoon baking powder

½ teaspoon salt

¼ teaspoon ground cinnamon

3 tablespoons cold butter

2 medium apples, peeled and shredded

¼ cup half-and-half

1 large egg, lightly beaten

2 tablespoons vanilla-flavored maple syrup

¼ cup white sugar

¼ teaspoon ground cinnamon

2 tablespoons butter, melted

DIRECTION

Step: 1

Preheat the oven to 425 degrees F (220 degrees C). Lightly grease 2 baking sheets.

Step: 2

Mix flour, oats, baking powder, salt, and cinnamon together in a large bowl. Cut in cold butter with a pastry blender. Add shredded apples and mix to distribute. Stir in half-and-half, egg, and maple syrup. Mix until dough holds its shape but is still fairly sticky; do not overmix.

Step: 3

Turn dough out onto a floured board and pat into a circle about 1/2-inch thick. Mix sugar and cinnamon together in a small bowl. Brush the top of the dough with melted butter and sprinkle with cinnamon-sugar. Cut into 12 wedges and place on baking sheets at least 1 inch apart.

Step: 4

Bake in the preheated oven until golden, 13 to 15 minutes.

NUTRITION FACT

Per Serving: 180 calories; protein 3.4g; carbohydrates 27.4g; fat 6.8g; cholesterol 30.1mg; sodium 223.6mg.

The best flavour of the flour can make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal bread , which not always rise as well as clear bread.

To made this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.

A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then clear it off the next day.

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