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Apple and Oat Scones with Cinnamon and Nutmeg

These scones are light yet hearty and the most healthful of the bunch. Fresh apple keeps them moist, buttermilk contributes tenderness, and oats add a pleasantly toothsome texture.

  • Prep:
  • Total Time:
  • Yield: Makes 12
Apple and Oat Scones with Cinnamon and Nutmeg

Source: Martha Stewart Living, February 2012


  • 1 2/3 cups all-purpose flour, plus more for rolling
  • 1 1/3 cups old-fashioned rolled oats, plus more for topping
  • 1/4 cup plus 2 tablespoons 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
  • 1 1/2 sticks cold unsalted butter, cut into pieces
  • 1 1/2 cups diced Granny Smith apple (2 apples cut into generous 1/4-inch cubes)
  • 2/3 cup cold buttermilk, plus more for brushing
  • Raw turbinado sugar, for sprinkling


  1. Preheat oven to 400 degrees. Whisk together flour, oats, brown sugar, cinnamon, nutmeg, baking powder, baking soda, and salt. Cut in butter with a pastry blender or rub in with your fingers. (The largest pieces should be the size of small peas.) With your fingertips, flatten butter pieces into small disks. Add apples and buttermilk, stirring until dough just comes together.

  2. Turn out dough onto a lightly floured work surface. Pat dough into a 6-by-8-inch rectangle, and cut into twelve 2-by-2-inch squares with a floured knife. Place about 2 inches apart on parchment-lined baking sheets. Brush tops with buttermilk, and sprinkle with raw turbinado sugar and oats. Bake until golden brown, 20 to 22 minutes, rotating sheets halfway through. Let cool on sheets for 15 minutes. Serve warm or at room temperature.

Cook's Note

Scones keep, wrapped in plastic wrap, for 1 day.

Reviews (4)

  • swisseleanor 2 Feb, 2014

    Very good! I made it without the apples actually, because I was not in an apple mood, and it was very good! I served the scones with cream cheese and raspberry jam! I made it for a late breakfast. I served it was a yummy spontaneous fruit salad which consisted of: granny smith diced apples, blueberries, pomegranate seeds, with lemon juice! Super delicious!
    I agree with the other user that they cooked surprisingly quickly, definitely less than 20-22 minutes!

  • Wondrous_strange 7 Jun, 2013

    Omigosh! These are sinfully delectable! I changed the recipe a little bit- using a full table spoon of cinnamon and full table spoon of nutmeg, rather than half a teaspoon! LOL. My house smelled like Christmas- with the apple, cinnamon, nutmeg aromas. Definitely a keeper.

  • orangegoround 12 Nov, 2012

    I just made these scones and they are amazing! The consistency is perfect and the cinnamon/apple balance is perfect. One note: my scones baked really quickly and I pulled them out after 15 minutes. Not sure what made the difference, but if you make these, keep an eye on how quickly they brown.

  • TheMomChef 2 Feb, 2012

    Our family enjoyed this recipe but wished there was more spice to it. I'd up the cinnamon if I made it again. You can read my full review at: http colon slash slash

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