Instructions

1. In a large bowl, combine the flour, oats, sugar, salt, baking powder & soda, cinnamon, and nutmeg. Cut the butter into the flour mixture with a pastry blender until crumbly (if you don’t have a pastry blender, use two electric mixer whisks. manually work the butter into the flour with the whisks).
2. In a separate bowl, whisk together the milk, egg, and vanilla. Stir these into the dry ingredients along with the apples. Using your hands, toss everything together until just combined.
3. Place the dough onto a parchment paper-lined sheet. Split the dough in half, and pat each half into a 6 inch diameter disk (about 3/4 inch thick). Stir together the brown sugar and cinnamon. Brush milk over the disks, then sprinkle with the brown sugar mixture.
4. Using a sharp knife, cut each disk into 6 wedges, cleaning the knife with water after each cut. Separate the wedges from each other, creating about 1/2 inch of space in between each one.
5. Freeze the dough for at least 30 minutes, uncovered.
6. Once ready, preheat the oven to 425°F. Bake the scones for 18-22 minutes, or until golden brown. Cool on a wire rack for about 10 minutes.