Description
8 scones
Ingredients
Scale
For the scones
2 cups (240 g) all purpose flour
1 cup (100 g) quick oats
4 tbsp (50 g) sugar
2 tsp (10 g) baking powder
1 tsp cinnamon
1/4 tsp salt
1/3 cup (75 g) cold unsalted butter, grated
1 cup diced apple (from 1 large)
3/4 cup (175 g) full-fat greek yogurt, plain
1 egg, lightly beaten
1 tsp vanilla
Eggwash: 1 egg, beaten
For the icing
1/2 cup icing sugar, sifted
1/8 teaspoon cinnamon
1 tbsp apple juice or water
Instructions
- Whisk dry ingredients: In a large bowl, whisk together the flour, oats, sugar, baking powder, cinnamon and salt.
- Add butter: Using a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Add your apples: Stir the apples through the dough.
- Prepare wet ingredients: In a separate bowl, whisk together the yogurt, egg, and vanilla extract.
- Combine wet and dry ingredients: Pour the wet mixture over the dry ingredients and mix until just combined. Be careful not to overmix. Turn the dough onto a floured surface and roll it into a loose rectangle about 2cm/ 3/4″ thick. Fold it in half. Then, form a disk about 2 cm/3/4″ thick. Cut the dough into 8 wedges. Place the wedges on a lined baking sheet and refrigerate for at least 20 minutes.
- Bake: While the dough is chilling, preheat the oven to 400°F (200°C). Remove the scones from the fridge and brush the tops with eggwash. Bake for 20-22 minutes, or until the tops are nicely golden. Transfer to a cooling rack.
- Make the icing: Combine the ingredients for the icing. Once the scones have cooled slightly, drizzle over the top and serve.
