Blog Flog: Apple Pie Scones

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As you may have noticed, I’m a fan of the scone. I’m also a fan of apples, and pie, and sweet-but-not-too-sweet carby things to nibble with coffee, and warming up the house from the kitchen out. Enter the apple pie scone – an amalgamation of all of the above.

A slab scone is simply biscuit or scone dough – you could use whatever formula you like – for this recipe I’ve used this dough and this dough and both work just fine – and rather than roll or pat it an inch thick to cut, you roll it into a 10-inch square. In the past I’ve filled slab scones with jam and other preserves – there is potential to get creative here – but this time I tossed some apples with sugar and cinnamon, as you would if you were making pie, and loaded those in a strip down the middle instead.

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Sliced apples will cook through as the scones bake, as long as you slice them thin – use any kind you have on your countertop, but I like the tart, flavourful varieties, like Jonagold, Ambrosia and Pink Ladies. Because W likes galas and we always seem to have a stash, that’s what went into these – but anything goes.

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Slab scones, particularly the apple pie sort, fall into that category of easy but impressive-looking, the sort of thing to pull up when you have to bring something somewhere or are in charge of brunch but don’t have the gumption to make a batch of cinnamon buns. People will be equally happy with these, and you don’t have to wait for them to rise. I usually cut mine into 6, but you could easily get 8 out of a batch – and feel free to cut slices instead of wedges, or whatever wonky shape you come up with. Scones of all shapes and sizes are beautiful and eagerly eaten.

Next time I think I’ll make a quick maple syrup icing drizzle to splatter overtop. Or make aged cheddar biscuits to fold the apples up in, pie-style.

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This is the final post in a month-long series to celebrate Apple Month and all the growers west of us producing beautiful apples in their Okanagan orchards. There are few local fresh fruits available at this time of year, but we still have BC apples! Look for the sticker to make sure they’re coming from next door. (Or wherever you are!)

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apple pie scones recipe
apple pie scones recipe

Apple Pie Scones

Recipe link


February 24, 2017


1 1/2 cups all-purpose flour

2 Tbsp. sugar

1 1/2 tsp baking powder

1/4 tsp. salt

1 cup heavy (whipping) cream, plus extra for brushing

1 apple, cored and thinly sliced

2 Tbsp. sugar

1/2 tsp. cinnamon

coarse sugar, for sprinkling (optional)


1Preheat the oven to 425F.


3In a medium bowl, stir together the flour, sugar, baking powder and salt. Add the cream and stir until the dough comes together. Roll or pat it into an 8-10 inch square.


5In a small bowl, toss the apple slices with sugar and cinnamon. Spread them down the middle of the dough square, covering about a third, and fold over the edges to cover, like a letter. Brush with a little extra cream and sprinkle with coarse (or even regular) sugar. Cut into 6 wedges and transfer to a parchment-lined baking sheet, spacing them an inch or so apart.


7Bake for 20 minutes, or until the apples are tender and the scones are golden. Makes 6 scones.


*Thanks to BC Tree Fruits for asking me to help celebrate Apple Month!


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8 comments on “Blog Flog: Apple Pie Scones

  1. Beth Abbott
    February 24, 2017 at 6:17 pm

    Hi Julie
    These look yummy and great for Saturday or Sunday Breakfast – I can also imagine them with a salty caramel syrup over them but that would make them quite sweet –
    Thanks for all the great ideas.

  2. Susan
    February 24, 2017 at 8:53 pm

    I wish I could post a pic, these look awesome! And taste pretty good too. I used random counter top apple, worked just fine. Crunchy raw sugar on top.

  3. Kristin
    February 25, 2017 at 10:20 am

    scone recipe without butter? interesting. may be making these today…

  4. Sandra
    February 26, 2017 at 10:48 am

    Can 1% milk be substituted for cream?

    • Julie
      February 26, 2017 at 11:40 am

      In this case the recipe relies on heavy cream, since there’s no butter – if you make a recipe that calls for cutting in butter, you can definitely use 1% milk!

      • Sandra
        February 26, 2017 at 12:22 pm


  5. Nicolle in Calgary
    February 26, 2017 at 4:36 pm

    Made these last night with my daughter. FAN-TAS-TIC!! We used two apples, since they were quite small and it was perfect. I was prepared for much more work, but found this recipe so simple and quick to make. The ROI was high! I topped them with regular granulated sugar because that is all I had, but coarse sugar would have been even better. Thanks Julie!

    • Julie
      February 27, 2017 at 7:45 pm

      So glad to hear it Nicolle!!

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