Apple Cinnamon Scones

Preheat oven to 400 F (205 C) and line a baking tray with parchment paper or grease it with cooking spray.

Crack the egg into a bowl. Beat the egg and set a small amount (a tablespoon or so) of the beaten egg aside to use to brush the top of the scones. Combine the larger amount of egg with the buttermilk and set aside.

In a large bowl, combine flour, oats, sugar, baking powder, salt and 3/4 teaspoon of cinnamon. Cut the butter into the flour mixture with a pastry cutter or your fingers until mixture resembles very coarse crumbs. Slowly pour in buttermilk and egg mixture and stir until a dough forms. (You may not need to add in all of the milk). But if dough is too wet, add more flour.

Roll dough out to 1/2 inch thickness on a floured surface. Cover one half of the dough with the chopped apples and fold over other side of the dough to cover the apples.

If desired, you can add 1/2 teaspoon of vanilla extract and 1/4 teaspoon of cinnamon to the reserved beaten egg. Brush the top of the dough with the reserved egg mixture. Sprinkle the top with 1-2 teaspoons of demerara (or brown) sugar.

Cut into squares/triangles. Carefully move the scones to your prepared baking tray and bake for 10-12 minutes.