Every year, at this time, I just can’t wait for the weather to completely cool down so I can start pulling out my sweaters and scarves and jeggings. I’ve been seeing pictures of everyone dressing up in layers, and sweaters around the internet, and I really want to jump on that train! But it’s still a bit warm here in SoCal for sweaters, although it has cooled down quite a bit compared to that heat wave we had a couple weeks ago. And thankfully, baking in the kitchen is a lot more pleasant now, without the need to put my AC on full blast.
So today, we have another apple recipe, as promised. These apple pie scones are inspired by Joy the Baker’s Apple Pie Biscuits, the second recipe in her Baking Bootcamp series. The first recipe was the Triple Berry Cinnamon Swirl Bread, which I also adapted here. All these recipes are really fun to make, very doable, and definitely satisfying to eat!
The apple pie scones recipe in this post will yield about a dozen decent size scones. When I made this, I only divided the dough in 8 pieces and ended up with 8 enormous scones! Definitely could make 12 easily. But if you like your scones on the hefty side, like me, go for 8, don’t be shy, it’s totally okay. It is the perfect Fall breakfast to keep your belly full and satisfied on these slightly chilly mornings.
- 2 apples (I used gala apple)
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 3 cup all-purpose flour
- 1/3 cup granulated sugar
- 3/4 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1 tablespoon baking powder
- 1 1/2 stick unsalted butter - cold
- 3/4 – 1 cup buttermilk
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- Extra buttermilk for brushing
- 2 tablespoon granulated sugar + 1/2 teaspoon cinnamon for sprinkling
- Preheat oven to 400°F.
- Core, peel and dice the apples into bite size pieces.
- Add apple, sugar and cinnamon into a medium sauce pan over medium heat. Stir to mix sugar and cinnamon with the apple until all the sugar dissolves. Turn off heat and set aside to cool.
- Measure flour, sugar, salt, baking soda and baking powder into a large mixing bowl, whisk to combine.
- Cube the cold butter and add to the flour mixture, toss to coat all the butter pieces with flour and cut with a pastry blender or a fork until butter is about pea size and mixture resembles coarse crumbs. Or you could use your fingers and rub the butter into the flour until coarse crumbs form, working quickly so the butter doesn’t melt.
- Mix the egg, 3/4 cup of buttermilk and vanilla in a small bowl or measuring cup and beat to combine.
- Make a well in the middle of the flour mixture and add the liquid to it. Mix with a spatula until a soft dough forms. If the dough is dry, add more buttermilk 1 tablespoon at a time up to 1/4 cup, you want the dough to be slightly wet. The more liquid is added, the softer and moister the scones will be.
- Turn the dough out onto a well-floured board and pat into a rectangle. Flour the rolling pin and top of dough. Roll the dough out to about 1/2” thick, try to keep the rectangular shape, but it doesn’t have to be perfect.
- Spread the apple mixture over half of the dough, carefully fold the other half over the apple filling. Seal the edges by pressing the dough together with your fingers.
- Cut the dough into 8 large scones or 12 medium scones with a floured serrated knife.
- Place scones on a parchment paper lined baking sheet. Brush the top with extra buttermilk.
- Mix 2 tablespoons of sugar with 1/2 teaspoon of cinnamon, and sprinkle liberally over the top of the scones.
- Bake for 25 minutes until brown. Remove from the oven and transfer to a wire rack to cool.