I had a can of apple pie filling. Why? I don't know. I don't usually buy that kind of thing. Convenience and the desire for everything to be just a little easier in the kitchen is what propels me I guess.
So I decided to make these little morsels of wonderfulness with that can of apple pie filling. My husband who doesn't eat sweets apparently ate about 1/2 of them in two days. I think we could say these are a make again kind of dessert/breakfast item.
Apple Ginger Scones
Original recipe here.
2 cups flour
2 cups rolled oats
½ cup brown sugar
½ cup butter (cold and cut into pieces)
3 teaspoons baking powder
½ teaspoon salt
1 21-ounce can Apple Pie Filling
⅓ cup finely chopped crystallized ginger
1 cup milk
Preheat oven to 400°F.
Grease a scone pan. Or if you dont have one, a regular baking sheet with parchment or foil on top will work.
In a large mixing bowl, stir together flour, oats and brown sugar. Cut in butter with a pastry blender until mixture resembles fine crumbs. Add apple pie filling, ginger, milk, and pecans; mix well until a soft dough forms.
Divide dough in half and spread on prepared baking sheet into 8 inch rounds. Use a long knife to cut each round into 8 wedges; do not separate pieces. I found the dough to be too wet to do this. Besides I have that scone pan but the recipe made way more that what my pan held. I scooped the rest of the batter into muffin tins.
Bake 23 to 25 minutes or until golden. Cut again and serve.