Just had these for breakfast this morning; they were so good that I had to have them again for dinner. It’s a well balanced mix of spices that reminds you of apple crisp, but the texture is soft rather than crispy. And best of all, it’s presented in scone form. You can make them gluten-free by using a gluten-free flour such as rice flour as well as gluten-free oats.
Active Time: 15 Minutes | Total Time: 1 Hour
Serves: 1 Dozen Scones
- 1 2/3 cups flour
- 1 1/3 cups rolled oats, plus more for topping
- 1/4 cup and 2 tbsp brown sugar or coconut sugar plus more for sprinkling
- 1/2 tsp ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 2 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (1 1/2 sticks) Earthbalance butter or vegetable shortening
- 2 apples
- 2/3 cup unsweetened almond milk plus more for brushing
- 1 tbsp vinegar plus more for brushing
Preheat oven to 400°F. In a large bowl, whisk flour oats, sugar, cinnamon, nutmeg, baking powder, baking soda and salt. Cut the Earthbalance into the bowl with a pastry cutter and flatten the pieces into disk shapes or mix in the vegetable shortening. Cut the apples into 1/4-inch cubes and add to the bowl along with the almond milk and vinegar. Stir until the dough comes together.
Turn the dough out onto a floured counter. Form the dough into a 8-by-6-inch rectangle, and use a floured knife to cut out 12 squares 2 inches in length. Place the squares on a baking sheet about two inches apart. Combine a little more almond milk with vinegar and use it to brush the tops. Sprinkle with brown sugar or coconut sugar and oats.
Bake for 20 minutes or until golden brown, rotating the sheets halfway through. Let cool for 15 minutes. Can be stored in an airtight container for up to 1 day.