Oat Scones with Apple-Pear Butter
The oat scones were buttery, fluffy and delicious, when we spread the apple-pear butter on top, the flavor was just amazing. Sweet, a bit sour and smooth apple-pear butter went deliciously well with these yummy scones.
Yield
6 servingsPrep
25 minCook
50 minReady
80 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| 1 | cup |
rolled oats
|
|
| 3 | tablespoons |
brown sugar
packed |
|
| ¼ | teaspoon |
salt
|
|
| 6 | tablespoons |
butter
unsalted, cold cut into pieces |
|
| 1 | each |
eggs
|
|
| ½ | cup |
light cream (half&half)
|
|
| Apple pear butter | |||
| ¼ | pound |
dried apple slices
|
*
|
| 2 | ounces |
dried pears
|
*
|
| 2 | cups |
apple juice
unsweetened or pear juice |
|
| 2 | teaspoons |
cinnamon
ground |
|
| 1 | teaspoon |
allspice
ground |
|
| ½ | teaspoon |
cloves
ground |
|
| 2 | tablespoons |
butter, unsalted
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 237 | ml |
rolled oats
|
|
| 45 | ml |
brown sugar
packed |
|
| 1.3 | ml |
salt
|
|
| 9E+1 | ml |
butter
unsalted, cold cut into pieces |
|
| 1 | each |
eggs
|
|
| 118 | ml |
light cream (half&half)
|
|
| Apple pear butter | |||
| 113.4 | g |
dried apple slices
|
*
|
| 57.8 | ml/g |
dried pears
|
*
|
| 473 | ml |
apple juice
unsweetened or pear juice |
|
| 1E+1 | ml |
cinnamon
ground |
|
| 5 | ml |
allspice
ground |
|
| 2.5 | ml |
cloves
ground |
|
| 3E+1 | ml |
butter, unsalted
|
|
Directions
Preheat oven to 375 degrees; grease a baking sheet or line with parchment.
Combine the flour and oats in the workbowl of a food processor and process until the oats are ground.
In a medium bowl, combine the flour mixture, brown sugar, baking powder and salt.
Cut in the butter with a fork or a heavy-duty electric mixer until hte mixture resembles coarse crumbs.
In a small bowl, whisk together the egg and half and half.
Add to the dry mixture and stir until a sticky dough is formed.
Turn the dough out onto a lightly floured surface and knead about 6 times, just until the dough holds together.
Pat the dough into a ¾ inch thick round about 8 inches in diameter.
Cut out the scones with a 2-inch biscuit cutter to make 12 to 14 smaller scones.
Place the scones about 1 inch apart on the baking sheet.
Bake for 15 to 18 minutes until crusty and golden brown.
Serve immediately, split in half and spread with Apple-Pear Butter.
To make Apple-Pear Butter, combine the apples, pears, juice and spices in a heavy saucepan and bring to a boil.
Reduce the heat to a simmer and cook, uncovered, for 30 minutes, stirring occasionally.
Remove from the heat, stir in the butter and cool.
Purée in a blender or food processor until smooth.
Scrape into a springtop glass jar and refrigerate until needed.
Makes about 2 cups, keeps for about 2 months.
