#1,740: Cinnamon Roll Apple Scones

I wanted to make something easy and quick for the kids for our New Years breakfast so I decided to have Chloe help me make these scones for them.  I've made scones twice now for them and both times they've been big fans, so I thought this recipe might be one they liked as well.  Personally this is not my favorite version of scones I've ever made, and I think they are quite dry, but my kids enjoyed grabbing a bite for dessert for New Years and all claimed "this is good!" so that's a good sign for breakfast for them tomorrow.  :)

Hope you all have a wonderful 2016!!  Happy New Years! 

1/2 c. quick-cooking oats
1 c. all-purpose flour
1 c. whole wheat flour
1 tbsp ground flaxseed
1 tbsp baking powder
1/2 tsp salt
1 tsp ground cinnamon, divided
1/8 tsp ground nutmeg
3 tbsp plus 1 tsp butter, divided
2 large eggs, divided
1/2 c. buttermilk
1/4 c. plus 1 tbsp granulated sugar, divided
2 tsp vanilla extract
1 medium apple, cored and chopped
1/4 c. slivered almonds, toasted and finely chopped
1 tbsp packed brown sugar
1 c. powdered sugar
1 to 2 tsp milk

Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside.

Place oats in blender or food processor. Cover and blend until finely ground. Transfer to a large bowl. Stir in all-purpose and whole wheat flours, flaxseed, baking powder, salt, 1/2 teaspoon cinnamon and nutmeg.

Using a pastry blender, cut in 3 tablespoons butter until mixture resembles coarse crumbs. Make a well in the center; set aside.

In a medium bowl, lightly beat 1 egg. Add buttermilk, 1/4 cup granulated sugar and vanilla. Stir in apple and almonds. Add all at once to flour mixture. Using a fork, stir just until moistened.

Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for 10 to 12 strokes or just until dough holds together. Divide dough into 8 portions. Pat each portion into a 3-by-2-inch rectangle. Place scones 2 inches apart on prepared baking sheet.

In a small bowl, lightly beat remaining egg; brush onto scones. In another small bowl, combine 1 tablespoon sugar, brown sugar and remaining 1/2 teaspoon cinnamon; sprinkle on scones.

Bake for 20 minutes or until golden. Cool slightly on baking sheet.

In a small microwave-safe bowl, melt 1 teaspoon butter. Stir in powdered sugar and enough milk to make icing of drizzling consistency. Drizzle icing over scones.

To store: Place iced scones in a single layer in an airtight container; cover. Store at room temperature for up to 2 days or freeze for up to 2 months. To serve, thaw at room temperature.