These scones are just the right texture, flaky and light with a small crumb. I find that store-bought scone are often too heavy and lack flavour. I filled them with apples, oats, raisins, and cinnamon. They are delicious for breakfast with butter and jam but would also make a great afternoon snack with a cup of Earl Grey tea.
Recipe adapted from Martha Stewart Living Magazine
makes 12 scones
1 2/3 cups all-purpose flour
1 1/3 cups old fashioned rolled oats, plus more for topping
1/4 cup plus 2 Tbsp light brown sugar
1/2 teaspoon cinnamon
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks cold unsalted butter, cut into pieces
1 cup diced gala apples
1/2 cup raisins
2/3 cup cold buttermilk, plus more for brushing
raw sugar, for sprinkling
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper, and set aside.
In a small bowl, whisk together flour, oats, brown sugar, cinnamon, baking powder, baking soda, and salt. Cut cold butter in with a pastry blender or rub in with your fingers. (The largest pieces should be the size of small peas.) Add apples, raisins, and buttermilk and mix just until the dough comes together.
Turn out the dough onto a lightly floured surface and pat it into a 6-by-8-inch rectangle. Cut into twelve 2-by-2-inch squares with a floured knife. Place about 2 inches apart on a parchment-lined baking sheet. Brush tops with buttermilk and sprinkle with raw 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. (Scones keep, wrapped in plastic, for 1 day)