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Brunch recipes: apple oatmeal drop scones with cinnamon chips

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All happiness depends on a leisurely breakfast.
~John Gunther

Apple oatmeal drop scones with cinnamon chips

Ingredients

  • 1 2/3 cups all-purpose flour
  • 1 cup old fashioned rolled oats
  • ¼ cup plus 2 tablespoons light brown sugar
  • ½ teaspoon ground cinnamon
  • ½ teaspoon fresh ground nutmeg
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ sticks unsalted butter, cold and cut into pieces
  • ½ cup Hershey’s cinnamon baking chips
  • 2 Granny Smith apples, cored and cut into small pieces
  • 2/3 cup heavy cream, plus additional if mixture is too dry

Preparation

Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.

Whisk together flour, oats, brown sugar, ground cinnamon, nutmeg, baking powder, baking soda and salt until well combined. Cut in butter with a pastry blender or using fingertips, rub until course meal forms. Stir in cinnamon chips and apples. Gradually add cream mixture to dry ingredients, tossing with a fork until dough comes together in moist clumps. Add more cream in teaspoons if dough remains too dry. Drop dough by ¼ cups onto the prepared baking sheet 2 inches apart. Bake scones until golden on the tops and a tester inserted in the center comes out clean, approximately 20 minutes.

Approximate yield: 10-12 drop scones

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