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apple pie scones
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Apple Pie Scones

Scones that taste like apple pie! Made with fresh apple and boiled cider.
Course Breakfast, brunch, Snack
Keyword apple, apple pie, scones
Prep Time 25 minutes
Cook Time 20 minutes
Servings 8

Equipment

  • pastry knife for cutting in the butter

Ingredients

Filling

  • Two small apples thinly sliced (210g of slices)
  • 2 tablespoons of sugar
  • Sprinkle of salt squeeze of lemon, 1 teaspoon cinnamon

Dough

  • 2 1/2 cups flour 270g
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup butter 113g, very cold and cut into cubes
  • 2 tablespoons reduced liquid (see instructions)
  • 1 large egg
  • 1/3 cup heavy cream
  • 1 teaspoon vanilla
  • 2 tablespoons granulated sugar
  • 1 tsp ground cinnamon if desired

Instructions

  • In a bowl, combine the apple slices and brown sugar. Add a sprinkle of salt, a squeeze of lemon and some cinnamon (½ tsp is what I use). Let the apple slices macerate for 2-6 hours, depending on how soft you want them (the longer they sit the softer they get).
  • Once the apples are soft, you’ll see a liquid at the bottom of the bowl. Strain the apples and set them aside. Pour the liquid into a pan and cook on medium until it's reduced to a few tablespoons.
  • Whisk together 2 tablespoons of the reduced juice, heavy cream, egg and vanilla.
  • In a large bowl, whisk together the flour, baking powder, sugar, salt and cinnamon if using. Cut in the butter with a pastry cutter until you the butter is pea sized. Pour in the liquid ingredients and combine with a rubber spatula until the dough comes together in a ball. Use your hands to bring it together.
    A pastry blender mixes flour and butter in a white bowl, creating a crumbly dough mixture perfect for baking orange almond scones.
  • Sprinkle flour onto your work surface and flatten the dough into a thick rectangle. Roll it out into a rectangle to about ½ inch thickness. Spread the drained apples all over the dough, leaving a border.
    scone dough with apples on top
  • Roll up the dough into a log from the shorter side, try not to have a too thick log otherwise it will take longer to bake in the oven and the bottoms will over-bake.
    apple pie scones pre-bake
  • Slice the log into V shapes, you’ll have about 9 scones. Set on the parchment paper with space between each scone. Return to freezer for at least an hour to completely freeze scones.
  • Preheat oven to 400 F. Brush the top of the scones with heavy cream and sprinkle sugar on top, if desired. Bake for 20-25 minutes, until golden on the bottom.