Apple Cheddar Oat Scones
These Scones came out really incredible – I might have to make a batch for the Meet on Friday – that is if I’m not inspired to make something else before then. I usually don’t have quick-cooking oats on hand, but last time I ran out of Rolled Oats and bought some more, I accidently grabbed the wrong container, and ended up with the quick-cooking. They work for this recipe, given the short cook time and lower moisture level. The Apples were really good – a little bit of texture, but not too much. If you’ve got it (I didn’t), Decorator’s sugar would look beautiful sprinkled on top of these instead of the regular sugar I used.
Ingredients:
- 1 Granny Smith Apple; cored and chopped
- 1 Braeburn Apple; cored and chopped
- 1 cup Shredded Cheddar Cheese
- 10 oz Flour
- 5 oz Whole Wheat Pastry Flour
- 5 oz Quick-Cooking Rolled Oats
- 1 cup Brown Sugar
- 2 tbls + 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 2 tsp Salt
- 1 stick Butter
- 4 tbls Shortening
- 1 cup Heavy Whipping Cream
- 1 cup Milk
- 1 tsp Vanilla
Method:
- Preheat Oven to 450°
- In a large bowl, mix together the flours, oats, baking powder, soda and salt
- Add the Shortening and the butter to the flour mixture, and gently rub together to form crumbs
- Mix the brown sugar in to the butter/flour mixture
- Toss the Apples and Cheese in flour mixture
- Stir the Vanilla, cream, and milk together
- Add the Cream mixture to the flour mixture, stir just until combined (dough will be very sticky)
- Drop by large spoonful on to parchment lined baking sheet
- Bake on middle rack of oven for 15-20 minutes, or until golden brown