For the month of September I search and tasted and tested, every apple combination I could think of. I wish I could say they were all delicious. (They weren’t.) But this recipe was like: Walk away before you eat them all. People grabbed them for breakfasts, lunch boxes, snacks and desserts. I’m sure it helped that we used apples straight from the pick-your-own orchard. The scones are not as pretty as my lemon scone recipe or the pumpkin chocolate chip scones, but they are good — earthy, not-too-sweet, bursting with bits of fruit. And the smell of cinnamon will linger in your kitchen for days. Promise.
Makes a dozen
- 2 cups tart apples (about 2 medium), peeled, cored and finely diced
- 2/3 cup cold buttermilk
- 1 cup whole wheat pastry flour
- 2/3 cup unbleached all-purpose flour
- 1 1/3 cup organic rolled oats
- 2 tsp. ground cinnamon
- 1 1/2 tsp. ground nutmeg
- 1/2 tsp. fine sea salt
- 2 tsp. aluminum-free baking powder
- 1 tsp. baking soda
- 3/4 cup cold butter, cut into small pieces
- 1/3 cup honey, local if you can get it
- Preheat oven to 400°F. Mix prepared apples with buttermilk. Store in refrigerator until needed.
- Mix together flour, oats, spices, baking powder and soda in bowl of stand-up mixer. Add butter. Mix until all is well incorporated and butter becomes pea-sized chunks.
- Remove bowl from mixer. Add honey, mixing well. Add apples and buttermilk, stirring with spoon until the batter just comes together.
- Scoop 12 large spoonfuls of dough onto Parchment-lined baking tray, leaving space between each spoonful.
- Bake until golden brown, 15 to 17 minutes.