RND ~ A Year at the Anchorage

Apple Oatmeal Scones

1 1/2 cups flour
1 cup rolled oats
1/3 cup brown sugar
2 1/2 tsp baking powder
1/2 tsp salt
1/2 cup butter
1 large egg
1/4 cup milk
2 Tbsp molasses
1 tsp vanilla
3/4 cup diced unpeeled apple
2/3 cup chopped pitted dates

Preheat oven to 375 F. Lightly butter 10-inch diameter circle in the center of baking sheet.

In large bowl, stir together flour, oats, sugar, baking powder, and salt. Cut butter into 1/2-inch cubes and distribute in flour mixture. With a pastry blender to two knives used scissor-fashion, cut in the butter until the mixture resembles coarse crumbs. In a small bowl, stir together the egg, milk, molasses, and vanilla. Add milk mixture to flour mixture and stir to combine. The dough will be sticky.

Stir in the apples and dates. Spread the dough into 8-inch diameter circle in the center of prepared baking sheet. Cut into 8 wedges with serrated knife. Bake 22 to 27 minutes, or until cake tester or toothpick inserted comes out clean. Remove the baking sheet to a wire rack to cool. Re-cut into wedges if necessary. Serve warm, or cool completely and store in an airtight container. Makes 8 scones!