- Yield: 8
- Prep Time: 60 minutes
- Cook Time: 45 minutes
Apple Pie Scones
As the days are getting shorter and the leafs turn into a sea of color, we all feel those cravings for warm and comforting flavors and treats resurface. Fall has a way to make us want to indulge in all the great things that can be made with the plenty of fruits and vegetables that are in season right now. On top of my list: Apple Pie. There is something about a treat with sweet and tart apples in combination with a crumbly crust that is irresistible.
But because I cannot should not eat entire apple pies by myself, I'm welcoming ways to pack the same flavor into a smaller item that can easily be frozen and then just be baked up when needed. About two weeks ago, I came across a recipe for an apple pie babka and, of course, made it the very same day. While I wasn't quite happy with the result (mostly filling to bread ratio), it made me think of other ways to use up this kind of apple pie filling. And then it hit me: Apple Pie Scones. Scones are a perfect fit for apples. They're not too sweet and deliciously crumbly.
My first attempt tastes great. But I have to admit, that I messed it up due to lack of patience. Ideally, you want to wait for your apple pie filling to be cool. Cold, actually. So it doesn't temper with your scone dough. From this attempt, here are a few remarks:
- Make the filling ahead, even the night before and keep it in the fridge. That way it is nice and cold and doesn't make you scream at your scones when they're disintegrating right in front of you.
- Because my filling was too warm, I couldn't pat down the role and cut the scones. Instead I had to simply cut the role in slices, so I ended up with pinwheel scones.
- You may not need all the filling. Simply store the leftover in the fridge and stir it into your morning granola or yogurt.
- Use any kind of apple that you like in an apple pie. I used Honeycrisp.
- For the rum raisins: put some raisins into a mason jar and add a good Jamaican rum so they are generously covered and keep that jar in the fridge. The raisins last forever and can be pulled out every time, you need them.
Ingredients
- For the Filling
- Apples - 2, medium sized
- Granulated Sugar - 1/4 cup, depending on sweetness of apples
- Corn Starch - 4 tbsp
- Lemon - 1, juice and zest
- Salt - 1/4 tsp
- Cinnamon - 1/2 tsp
- Rum Raisins - 2 tbsp (optional)
- For the scones
- All Purpose Flour - 2 cups
- Baking Powder - 1 tbsp
- Granulated Sugar - 1/4 cup
- Salt - 3/4 tsp
- Unsalted Butter - 4 tbsp, cold, cut into cubes
- Heavy Cream - 1 cup
Instructions
Filling:
- Use a box grater to grate the apples on the coarse setting.
- In a small bowl, mix sugar, cornstarch, salt, lemon zest, and cinnamon until combined.
- Add apples, lemon juice, rum raisins (and an optional tablespoon of soaking rum) into a heavy saucepan.
- Stir sugar mixture in and put over medium heat. Cook, stiring constantly, until the mixture thickens. That'll take about 10 - 15 minutes.
- Put in a bowl and chill.
Scones:
- Preheat oven to 375° Fahrenheit and line a baking sheet with parchment paper.
- Whisk flour, baking powder, sugar, and salt in a large bowl.
- Add the butter and with your hands or a pastry blender, cut into the flour mixture until the mixture resembles coarse meal.
Use your fingers to flatten the butter pieces, but work fast to not melt the butter. - Add the heavy cream at once and with a fork, bring the dough together.
- Once it comes together, pour onto a lightly floured surface and give it a few kneads but do not overwork it.
- If your dough is fairly soft and warm, chill it for 30 minutes, otherwise proceed directly.
- Roll the dough into a rectangle of approximately 10 x 18 inches. I do this on a floured layer of plastic warp to make the next step and cleanup easier.
- Spread the filling evenly onto the rectangle going all the way to the edges but leave a 1 inch border on a short side so the dough can stick together when you roll it up.
- Roll up the dough from the short end and make sure you don't include air and pinch the roll close.
- Pat this role down to approximately 1.5 inches thickness and then cut into 8 scones.
- Put the scones onto the baking sheet and bake until nicely golden, about 30 minutes.
- Let cool for 15 minutes and serve warm or at room temperature with a sprinkle of powdered sugar or a sugar glaze drizzle.
Hi. Your scones look absolutely delicious. I will be making them today. I have a question for you though. Looking at the picture of your scones, ready to go into the oven and referencing #10 in your instructions for the scones, do you mean to pat the dough down and then cut the scones 1 1/2 inches wide to make 8 scones, because judging from the picture of each scone, they look more than 1 1/2 inches wide.
Hi Erin, indeed the picture does not correspond to the instructions. On the second attempt (when I took the pictures), I didn’t pat the dough down but just sliced it like you would slice cinnamon rolls. I found that to deliver better overall texture and results. Good luck remaking them!