Oat Scones with Apple-Pear Butter (#2255)

Fruits Scones
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  • 1 cup All-Purpose Flour
  • 1 cup Rolled Oats
  • 3 tablespoons Brown Sugar packed
  • 1/4 tsp Salt
  • 6 tablespoons Butter unsalted, cold cut into pieces
  • 1 Eggs
  • 1/2 cup Light Cream (Half&Half)

Apple Pear Butter

  • 1/4 pound Dried Apple Slices
  • 2 oz Dried Pears
  • 2 cups Apple Juice unsweetened or pear juice
  • 2 tsp Cinnamon ground
  • 1 tsp Allspice ground
  • 1/2 tsp Cloves ground
  • 2 tablespoons Unsalted Butter


  1. Preheat oven to 375 degrees; grease a baking sheet or line with parchment.
  2. Combine the flour and oats in the workbowl of a food processor and process until the oats are ground.
  3. In a medium bowl, combine the flour mixture, brown sugar, baking powder and salt.
  4. Cut in the butter with a fork or a heavy-duty electric mixer until hte mixture resembles coarse crumbs.
  5. In a small bowl, whisk together the egg and half and half.
  6. Add to the dry mixture and stir until a sticky dough is formed.
  7. Turn the dough out onto a lightly floured surface and knead about 6 times, just until the dough holds together.
  8. Pat the dough into a 3/4 inch thick round about 8 inches in diameter.
  9. Cut out the scones with a 2-inch biscuit cutter to make 12 to 14 smaller scones.
  10. Place the scones about 1 inch apart on the baking sheet.
  11. Bake for 15 to 18 minutes until crusty and golden brown.
  12. Serve immediately, split in half and spread with apple-pear butter.
  13. To make apple-pear butter, combine the apples, pears, juice and spices in a heavy saucepan and bring to a boil.
  14. Reduce the heat to a simmer and cook, uncovered, for 30 minutes, stirring occasionally.
  15. Remove from the heat, stir in the butter and cool.
  16. Purée in a blender or food processor until smooth.
  17. Scrape into a springtop glass jar and refrigerate until needed.
  18. Makes about 2 cups, keeps for about 2 months.
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