Christmas Scones

 

 

 

At this time of the year I doubt that there's anyone who would object to their homes smelling of apples, cinnamon and brown sugar! These breakfast scones are perfectly suited for that. Yes, they also have oats and maple syrup. They are easy to make (the dough is a bit messy and means you do have to get your hands dirty) but the end result is worth it! 

1 cup all purpose flour + 1-2 tablespoons

1/2 cup of whole wheat flour

½ cup old fashioned oats + 1-2 tablespoons

½ cup oat bran

1/3 cup of brown sugar + 1 tablespoon

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon allspice

½ teaspoon nutmeg

½ teaspoon salt

1/2 cup of cold butter

1 cup of shredded apple

1/2 cup of milk or Kefir

1 tablespoon maple syrup

Juice from 1 lemon

1/2 teaspoon vanilla extract

1/3 cup finely chopped pecans

 Instructions

 1.     Pre-heat your oven to 425 degrees. Combine all of your dry ingredients (including spices)and mix them together well.

2.     Rub in the 1/2 cup butter with the dry ingredients until crumbly.

3.     Add the vanilla and maple syrup to the milk

4.     Shred your apple (peeled or unpeeled). Mix with the lemon juice and nuts. Add the shredded apple, then the milk and mix until they form a soft dough. Turn out on to a floured surface and knead, adding flour (1-2 tablespoons) as necessary until the dough no longer feels sticky.

5.     Place the dough on a cookie sheet lined with parchment paper. Flatten the dough to make an 10” round. Pat 1-2 tablespoons oats extra on the surface then sprinkle with a little extra cinnamon and 1 tablespoon brown sugar. Cut into 8 wedges by scoring the dough but not cutting all the way through.

6.     Bake in the oven for 20-25 minutes until they are golden brown. Remove and cool. Cut through the wedges when completely cool.