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1
Preheat oven to 375 degrees; grease a baking sheet or line with parchment.
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2
Combine the flour and oats in the workbowl of a food processor and process until the oats are ground.
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3
In a medium bowl, combine the flour mixture, brown sugar, baking powder and salt.
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4
Cut in the butter with a fork or a heavy-duty electric mixer until hte mixture resembles coarse crumbs.
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5
In a small bowl, whisk together the egg and half and half.
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6
Add to the dry mixture and stir until a sticky dough is formed.
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7
Turn the dough out onto a lightly floured surface and knead about 6 times, just until the dough holds together.
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8
Pat the dough into a 3/4 inch thick round about 8 inches in diameter.
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9
Cut out the scones with a 2-inch biscuit cutter to make 12 to 14 smaller scones.
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10
Place the scones about 1 inch apart on the baking sheet.
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11
Bake for 15 to 18 minutes until crusty and golden brown.
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12
Serve immediately, split in half and spread with Apple-Pear Butter.
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13
To make Apple-Pear Butter, combine the apples, pears, juice and spices in a heavy saucepan and bring to a boil.
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14
Reduce the heat to a simmer and cook, uncovered, for 30 minutes, stirring occasionally.
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15
Remove from the heat, stir in the butter and cool.
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16
Puree in a blender or food processor until smooth.
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17
Scrape into a springtop glass jar and refrigerate until needed.
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18
Makes about 2 cups, keeps for about 2 months.
