I have been on a bit of a scone kick lately. It all started with the raisin millet scones, which have turned out to be a lovely snack at any time during the day or evening. When I saw this recipe for apple and oat scones in the February 2012 Martha Stewart Living magazine, I became inspired and decided to add them to my repertoire.
The next morning I took out my mixing bowl and ingredients. Since I did not have any apples I used pears instead. In order to eliminate the brown sugar and turbinado sugar, I added maple syrup and maple sugar to retain the sweetness. I shortened a few of the steps (I did not rotate the baking sheet while cooking or flatten the dough into disks as suggested in the original recipe). The result is a sweet and chewy treat that is delicious with a cup of tea. I also discovered the beauty of parchment paper – it makes baking sheet cleanup a breeze. Enjoy these scones with pears or apples, or perhaps a combination of the two!
Ingredients
1 2/3 cups all-purpose flour, plus more for rolling
1 1/3 cups old-fashioned rolled oats, plus more for topping
1/4 cup maple syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks cold unsalted butter, cut into pieces
1 1/2 cups diced pears (cut into 1/4-inch cubes)
2/3 cup cold buttermilk (or 2/3 cup milk plus 1 teaspoon lemon juice)
Maple sugar, for sprinkling
Directions
Preheat oven to 400 degrees. Whisk together flour, oats, maple syrup, cinnamon, nutmeg, baking powder, baking soda, and salt. Cut in butter with two knives (or rub in with your fingers). The batter will resemble crumbs. Add pears and buttermilk (or milk plus lemon juice), stirring until dough just comes together.
Turn out dough onto a lightly floured work surface. Pat dough into a 6-by-8-inch rectangle, and cut into twelve 2-by-2-inch squares with a floured knife. Place about 2 inches apart on a parchment-lined baking sheet. Sprinkle with maple sugar and oats. Bake until golden brown, 20 to 22 minutes. Let cool on sheets for 15 minutes. Serve warm or at room temperature.
I am sharing this recipe with Simply Sugar and Gluten Free, Miz Helen’s Country Cottage, Something Swanky, Food Trip Friday, Cybele Pascal Allergen-Free Cuisine and Sweet as Sugar Cookies.
SensitiveEconomist 
These sound delicious! On another matter, a while ago I was watching the Dr. Oz show and saw a recipe of yours highlighted on the show–I think cookies. However, I cannot remember the recipe and would like to check it out. Can you refresh my memory, please? Thanks.
These look absolutely delicious!
I would just love these scones with the pears and wonderful blend of seasons. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
Happy St. Patrick’s Day!
Miz Helen
I would love to try this recipe.. Thank’s!
Visiting for FTF- hope you can stop by:)
http://myrecipecollection.info/2012/02/peanut-butter-banana-mousse.html
that looks perfectly delicious, thanks for sharing your recipe! visiting from FTF, hope you can visit me back. thanks and have a great week. 🙂
I have made these twice. The dough was really soft and sticky. I was wondering if there was a mistake on the amount of flour. I kneaded more flour into the dough before baking but they still seemed very sticky and I have a hard time transfering them to the pan. The baked scone was very tastey but very soft. You almost need a fork to eat them. I may try these one more time adding about 1/2 cup more flour to see if that helps. I added a maple glaze the second time I made them.
Hi, Brenda. I have made these a few times and the amount of flour seemed ok to me, however you are right – the dough is very soft. I tried placing the parchment paper directly on the baking sheet and cutting them into shape directly right in place – that way you don’t have to move them. I hope this helps.