The culinary wizzes at the Aladdin test kitchen shared their recipe for apple oatmeal scones, a delicious treat for a weekend brunch, an afternoon tea, or a Mother’s Day breakfast in bed! Get the recipe below, brought to you by Evite in partnership with Aladdin.
- 1 2/3 cups all-purpose flour + extra for working dough
- 1 1/3 cups old-fashioned rolled oats + extra as a topping
- 1/4 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces
- 1 1/2 cups diced Granny Smith apple in 1/4-inch cubes
- 2/3 cup cold buttermilk + extra for brushing the tops
- Raw coarse-grain brown sugar for sprinkling
Preheat your oven to 400 degrees.
In a large bowl, add flour, oats, and brown sugar. Whisk together and while mixing, add cinnamon, nutmeg, baking powder, baking soda, and salt.
Cut in the cold butter pieces with a pastry blender until the butter breaks down into pea-sized chunks. Use your fingers to mash the butter pieces into small flat disks.
Add the diced apples and cold buttermilk, stirring just until the dough comes together.
Flour a flat working surface and turn out the dough. It will be sticky, so flour your hands too. Pat scone dough into a 6-inch by 8-inch rectangle and then cut into ten or twelve 2-inch squares with a floured knife.
Line a baking sheet with parchment, and then place your scones about 2 inches apart on the parchment. Brush tops of scones with the extra buttermilk and sprinkle with raw sugar and extra oats.
Bake your scones until golden brown (about 20 to 22 minutes), rotating the sheets halfway through baking time. Remove and let cool for 15 minutes. Serve warm.