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