Yields 10 scones
- 1 cup whole wheat pastry flour
- ½ cup oats, ground fine in a blender
- 2¼ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 6 tablespoons butter
- 3 tablespoons + 1 teaspoon maple syrup
- 1 egg white, yolk reserved
- ¼ cup buttermilk
- 1 large apple, chopped, about 2 cups
- ? cup pecan pieces
- 2 teaspoons cinnamon
- Preheat oven to 400?.
- Cover a cookie sheet with a silicone mat or parchment paper.
- In a large bowl, combine all the dry ingredients. Cut in butter (using pastry blender, two knives, hands, or a food processor) until butter is in little pea size pieces.
- In a smaller bowl, whisk together egg white, 3 tablespoons maple syrup, and buttermilk. Combine with dry ingredients until dough pulls together.
- In another bowl, combine chopped apple, cinnamon, and pecans. Pat out dough in to a rough 12×6 rectangle. (Note: The dough is pretty sticky. It helps to wet your hands with water to help the dough from sticking when you pat it down.) Sprinkle apples down the center and fold over sides of dough onto the apples in the center.(Note: I used a large spatula to help fold dough over.) Compress the dough and pat in to a flat log, about 4 inches wide.
- Cut in to 10-12 squares or 10 triangles. Place on the sheet tray 1-2 inches apart. Whisk together egg yolk and 1 teaspoon maple syrup; brush over scones.
- Bake for 15-18 minutes until scones are golden and firm to the touch.