My mother has been making this oatmeal cake-type scone for as long as I can remember.  Never one to leave well enough alone, I have fiddled and experimented with the recipe umpteen times.  The base is so neutral, you can take it in any direction you please.

This one is my current favorite!



Combine the dry ingredients in a large bowl, the wet ingredients in a smaller one.  Create a well in the center of the flour mixture and pour the egg mixture in.  Stir to moisten evenly without overworking the batter - it should be similar to cookie dough.


Toss together apples, sugar and spices in a separate bowl.  The amount you use will be according to your taste; the quantity I've given is on the generous side.  Carefully stir the apples into the main batter.



Why chili powder?  You want the apples to have a little personality but don't want to taste it.  Adding a dash creates a can't-quite-put-a-finger-on-it warmth. 

Scrape the batter onto an ungreased baking sheet.  If you line the sheet with baking parchment, it makes serving a little easier.  Form the batter into one or two shapes, roughly one inch thick. I usually make them circular or square depending on how I plan to plate them.



Bake at 350F (180C) for 15-20 minutes until lightly golden.  Allow to cool for a few minutes, then carefully slice and serve with fresh jam, if desired.  The texture will be a little crumbly.



Alternatively, allow to cool 10-15 minutes.  Drizzle a simple icing of powdered sugar and a few drops of milk in a decorative stripe over the top, and serve.  If you do not have a cake decorating bag with tips, simply spoon your icing into a sandwich-sized baggie, snip a small hole in the corner and apply gentle pressure. 



Fabulous for brunch!

Variations:

* instead of apples, try a handful or two of semi-sweet chocolate chips, then drizzle the cooled top with melted chocolate

* experiment with your favorite dried fruit - apricots, raisins, or craisins.  Instead of coating them in sugar and spices, use 1/2 teaspoon of cinnamon with the dry ingredients for the base recipe.

* increase the fibre by swapping half the flour measure for whole wheat (I do not generally recommend using all whole wheat flour, as it creates a very dense texture)

* for a richer taste, adjust the milk and butter measurements to 1/2 cup each.  If the scone cake turns out too dry, increase the milk by 1/8 cup (too wet and it goes crispy)

by Claire Rahn