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Apple Scones Recipe

Megan
These apple scones are soft, buttery, flaky and tender, filled with bites of tart apple and the perfect amount of cozy fall spices. They’re easy to make and absolutely delicious warm from the oven with a cup of coffee or tea.
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Prep Time 20 minutes
Cook Time 14 minutes
Chilling Time 30 minutes
Total Time 1 hour 4 minutes
Course Breakfast, Dessert
Cuisine American
Servings 8 scones

Equipment

  • 2 mixing bowls
  • 1 whisk
  • 1 pastry cutter optional
  • 1 knife
  • 1 baking sheet
  • 1 sheet parchment paper

Ingredients
  

Apple Scones

  • 2½ cups (300 g) all purpose flour
  • ¼ cup (50 g) granulated sugar
  • ¼ cup (50 g) light brown sugar
  • 1 tablespoon baking powder
  • 1 - 2 teaspoons apple pie spice see notes
  • 10 tablespoons (141 g) unsalted butter, cubed
  • 1 large egg
  • ½ cup (120 ml) cold heavy cream
  • 2 teaspoons (10 ml) vanilla extract
  • 1 cup diced apples
  • 1 tablespoon (12 g) sugar for topping, optional

Maple Glaze

  • 1½ cups (180 g) powdered sugar
  • 2 tablespoons (30 ml) maple syrup
  • ½ teaspoon vanilla extract
  • 2 - 3 tablespoons (30 - 45 ml) milk or heavy cream

Instructions
 

  • Whisk in the flour, sugar, light brown sugar, apple pie spice, baking powder and salt until well combined. Grate or toss very small cubes of cold butter into the flour.
    When all the butter has been added in, use a pastry cutter or your fingers to work the butter into the flour mixture until the butter is fully incorporated and the mixture resembles coarse sand with some larger pieces. This is similar to making a pie crust.
    2½ cups (300 g) all purpose flour, ¼ cup (50 g) granulated sugar, ¼ cup (50 g) light brown sugar, 1 tablespoon baking powder, 1 - 2 teaspoons apple pie spice , 10 tablespoons (141 g) unsalted butter, cubed
  • Prepare the apples. Peel, core and dice the apple into ½ inch chunks. Feel free to leave the skin on the apple if you prefer. Set aside for now.
  • In a separate bowl, lightly whisk an egg to smooth. Then whisk in the heavy cream, and vanilla extract until well combined. Form a little well in the center of the flour and butter mixture.
    Pour ½ of the wet ingredients into the dry and gently incorporate. Repeat with the remaining wet ingredients into the dough, followed by the diced apples. Mix until the dough just comes together. There should be a few stray pieces of the dough. Try to mix everything in as gently as possible.
    1 large egg, ½ cup (120 ml) cold heavy cream, 2 teaspoons (10 ml) vanilla extract , 1 cup diced apples
  • Transfer the spiced apple scone dough onto a lightly floured surface and gently shape the dough into a ball. Gently knead the scone dough by pressing down on the dough from middle to edges to form a disk. Fold in half. Repeat gently pressing the dough back into a round disk. Shape into a 7 - 8 inch disk that’s about 1 inch thick. Place the disk onto a parchment lined baking sheet or plate to chill in the freezer for 20 - 30 minutes.
  • While the scones chill in the freezer, preheat the oven to 425 F (218 C).
    After 20 - 30 minutes, remove the scones from the freezer and cut into 6 - 8 wedges using a dough scraper or long sharp knife. Space the scones about 2 - inches apart on a lined baking sheet. Brush the tops of the scones with the heavy cream and sprinkle with sugar if you like.
    1 tablespoon (12 g) sugar for topping, optional
  • Bake in the oven at 425 F (218 C)  for 14 - 18 minutes. The scones should be lightly golden brown and will be very fragrant. Allow scones to cool for 5 minutes on the baking sheet before transferring them to a cooling rack.
  • To make the maple glaze, whisk the powdered sugar with maple syrup, vanilla extract or vanilla bean paste and heavy cream or milk until smooth and well combined. Drizzle the icing on top of the cooled apple scones and enjoy.
    1½ cups (180 g) powdered sugar, 2 tablespoons (30 ml) maple syrup , ½ teaspoon vanilla extract , 2 - 3 tablespoons (30 - 45 ml) milk or heavy cream

Notes

Store:  Store baked apple scones in an airtight container at room temperature for 2 days or in the fridge for up to 5 days. 
Tip: Don't judge the dough by how smooth it looks. Scone dough should be soft and just combined, not kneaded until perfectly smooth. A few visible bits of cold butter and a slightly shaggy appearance are exactly what you're looking for.
Quick Troubleshooting Tips: 
  • My scones are dry: Check your flour measurement (recommend a food scale) and make sure you're not over-baking the scones.
  • My scones are tough: The dough may have been overmixed. Mix only until the ingredients come together.
  • My scones spread: Make sure the butter stays cold and chill the shaped dough if it becomes too warm. I recommend chilling for 30 minutes while the oven fully preheats. 
  • My apples made the dough too wet: Cut the apples into appropriately sized pieces and avoid adding excess moisture. Very juicy apples may need extra attention when preparing them.
  • My scones aren't very flavorful: Make sure your apples have good flavor and don't be afraid to add the recommended spices and flavorings in the recipe. Top the scones with the recommended maple glaze. 
Keyword Apple Recipes, Apple Scones, Apple Scones Recipe, fall baking
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