These scones are light, fluffy, and taste just like apple pie! They’re great.
I blame it on the fact that my best friend’s lunch was always filled with cosmic brownies, ding dongs, and other sugar-laden desserts, while mine was filled with healthy apple slices, carrots, etc. Surely my lunch was definitely the more sensible out of the two, but when you’re seven, apple slices don’t hold a candle to cream filled chocolate cake.
Somewhere along the way, I realized that the apple itself was also the main ingredient in my drink of choice, favorite dessert, and the best Christmas scent around.
Now, I’ll eat them anyway I can have them. Especially in scones.
I know. Apple recipes are kind of the thing you expect in fall, when the air is crisp, the leaves have fallen, and it pretty much looks like the scene in Balto in Central Park (don’t hate–Balto is a GREAT movie. Muck and Luck? ’nuff said.). But, apples are pretty much a staple around here year around, so who am I to discriminate against their use in spring?
Plus, is anyone really going to too upset about having the perfect excuse to eat an acceptable form of pie for breakfast? I’m not!
Scones are my thing, even with the reputation they have for being cough-inducingly dry. I get that. Scones can bring on the whooping cough if they do not have enough moisture in them to keep them from tasting like sand.
The key to any scone, whether it’s this apple recipe, blueberry-lemon combo, or even peach pie, is to make sure the dough is not over mixed. When flour gets over mixed, it develops more gluten in the dough. The more gluten, the tougher the dough.
- 2 c flour
- 2 Tbsp sugar
- 2 Tbsp brown sugar
- 1 Tbsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 8 Tbsp butter (1/2 c), cold and cubed
- 1 egg
- 1/2 c cream, plus more for brushing
- 3/4 c finely diced apples
- 1 Tbsp butter
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 2 Tbsp brown sugar
- 1 c powdered sugar
- 1-2 Tbsp milk
- 1 Tbsp maple syrup
- Preheat oven to 400.
- Begin by heating the diced apples, butter, vanilla, cinnamon, nutmeg, and brown sugar in a small saucepan over low-med heat. Allow the flavors to meld together by cooking for 5-8 minutes, stirring occasionally.
- While the apples are cooking, in the bowl of a mixer, mix flour, sugars, baking powder, salt, and cinnamon. Mix briefly. With the mixture on low, drop in the cubes of butter one at a time. When the mixture resembles coarse crumbles, pour in the egg and heavy cream only mixing until just combined.
- Pull the apples off the heat, and with a slotted spoon, spoon the apples into the dough. Mix until just combined.
- On a floured surface, turn out the dough and pat into a 1-inch thick circle. Cut the dough into eighths, place on a greased baking sheet, and bake for 8-12 minutes, or until golden brown.
- While cooking, in a small bowl, mix the powdered sugar, syrup, and milk (one Tbsp at a time) until it reaches your desired consistency. I usually use 1 Tbsp of milk.
- Allow the scones to cool for a couple of minutes and then pour on the icing.
My favorite products used in this recipe: