Southern Ontario is famous for its apples, and rightly so: they're sweet and juicy and crisp, and come in dozens of different varieties. This time of year, I mostly just eat them out of my hand, but sometimes my sweet tooth just can't be denied.
These scones are just the right dessert for a cool fall afternoon — slightly nutty, warmly spiced and sweet throughout, and perfect when paired with a big mug of hot tea. You'll want to use tart apple that holds its shape when baked, like Honeycrisp, Mutsu, Empire or Northern Spy.
Preheat oven to 400 F. Line a large baking sheet with parchment paper.
In a large bowl, stir together the flour, oatmeal, baking power, salt and spices. Using a pastry cutter or two knives, cut in the cold butter, working until the mixture resembles coarse crumbs.
In a small bowl, whisk together the yogurt, brown sugar, cream and vanilla until smooth, but firm. Stir in the apple, then add to the dry ingredients and stir until barely combined.
Turn the dough out onto a clean surface and gently knead 5-6 times until you have a smooth dough (being careful not to overwork the dough), then shape into a ball. Transfer to the prepared baking sheet, and press down into a circle 9 inches wide in diameter, about 3/4" thick. Using a knife, cut the dough into 12 wedges.
Bake scones in preheated oven for 20-25 minutes, or until the scones are golden brown. Let cool on tray for 5 minutes, then transfer to a wire rack to cool completely.
Whisk together the icing sugar, milk and almond extract to make a smooth, thick, pourable glaze. Note: if it's too thick, add a few drops of milk. If it's too runny, add a little icing sugar.
Using a spoon, drizzle the glaze onto the cooled scones, then sprinkle with toasted almonds. Let stand for 15 minutes to allow the glaze to set before serving.
- 12 scones
- Prep Time:
- 10 minutes
- Cook Time:
- 25 minutes