Apple and Oat Scones with Cinnamon and Nutmeg

165 Ratings
  • 5 45
  • 4 56
  • 3 47
  • 2 12
  • 1 5

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

Martha Stewart Living, February 2012

Gallery

Recipe Summary

prep:
15 mins
total:
1 hr 30 mins
Yield:
Makes 12
Advertisement

Ingredients

Directions

  • 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.

    Advertisement

  • 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 Notes

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

Advertisement

Reviews (7)

165 Ratings
  • 5 45
  • 4 56
  • 3 47
  • 2 12
  • 1 5
Martha Stewart Member
03/21/2017
Scrumptious! I cut them into eight instead of twelve, because I didn't want tiny scones. They took about 20 minutes to bake at 400. I used one large Granny Smith apple and it made 1.5 cups of diced apple. Didn't need the extra apple. My kids thought they were terrific!
Martha Stewart Member
04/06/2016
I've made this twice now. The first time I read the comments so I adjusted my oven to 375 since almost everyone said their scones were done by the 15 minute mark. They tasted great but didn't have the crunch factor. I also ran into the wet dough problem so that could've also been why they didn't have that crust on it. The second time I used about half the buttermilk and left the oven at 400 but watched it closely. I pulled it out at around 15 minutes and they turned out much better. Great taste!
Martha Stewart Member
09/28/2015
I give this recipe 2 stars. It LOOKS wonderful, but I found it to be VERY flawed. First, the dough was so wet i ended up adding a lot more flour to make it the correct texture. Instead of the recipe saying 2/3 cup buttermilk, perhaps it should say 1/2 - 2/3 and add it gradually. Second, 400 degrees is WAY too hot of an oven for these. I'm not sure how anyone making them wouldn't completely burn the bottoms of them. After 8 minutes i could smell them burning. Be careful with these!
Advertisement
Martha Stewart Member
02/02/2014
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!
Martha Stewart Member
06/07/2013
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.
Martha Stewart Member
11/12/2012
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.
Advertisement
Martha Stewart Member
02/02/2012
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 bit.ly/yCnyiH
© Copyright 2022 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 08/11/2022