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I just love scones, muffins, coffee cake, or any other baked breakfast “dessert”.  They are a comfort food for me, but too many of these comfort foods make it so my pants aren’t too comfortable, if you know what I mean!

These scone bars are delicious, made with just a little sugar, and packed full of whole grains, plus they taste wonderful!  I call these scone bars because they are made like scones (cutting in the butter), crumbly likes scones, but don’t require the work of shaping and cutting.  This breakfast “treat” is easy to whip together and the kids will love it just as much as you do!

I made these using my food processor, just to cut down on the hands on time, but you could easily make them by hand.  Cut the butter in with a couple knives or a pastry blender and you’ll be done before you know it.  Also, when dicing the apples, cut them into whatever size you’d like them to be in your bars.  I have done it with larger and smaller pieces, it just depends on your preference but I think the small pieces make the bars more moist.  If you are using the food processor, it will cut the apples up smaller for you when you pulse, so the size doesn’t matter as much.

  • 2/3 cup milk
  • 1/2 Tbs. lemon juice
  • 1 2/3 cup whole wheat flour
  • 1 1/3 cup rolled oats
  • 1/3 cup brown sugar
  • 1/2 cup flax seeds
  • 1 tsp. cinnamon
  • 2 tsp. baking powder
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/2 sticks butter, cold and diced
  • 2 granny smith apples, peeled, cored, and diced
  • 1 Tbs. turbinado sugar (sugar in the raw) for sprinkling, optional

Apple Oat Scones Bars

 Inspired by Martha Stewart

Preheat the oven to 400 degrees and oil a 9×13 inch pan.

In a small bowl combine the milk and lemon juice and set aside.

In a large bowl or the bowl of your food processor stir to combine the flour, oats,  brown sugar, flax seeds, cinnamon, baking soda and powder, and salt.  Sprinkle the cold, diced butter over the top of the flour mixture and cut in the butter by hand or by pulsing your food processor until the butter is the size of peas or smaller.

Stir (or pulse if using the food processor) in the apples until combined and then add in the milk mixture.  Stir to incorporate the milk into the flour.  Press the dough (it should be very thick) evenly into the prepared 9×13 inch pan.  If desired sprinkle the top with 1/4 to 1/2 cup oats, turbinado sugar, and a 1/2 teaspoon of cinnamon.

Bake until the edges or little brown and set in the middle 20-24 minutes.  Let cool for at least 20 minutes and serve warm.