Apple Pie Scones
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.
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.
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.
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!)
Apple Pie Scones
Apple Pie Scones
AuthorJulie
Preheat the oven to 425F.
In 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.
In 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.
Bake for 20 minutes, or until the apples are tender and the scones are golden. Makes 6 scones.
Ingredients
Directions
Preheat the oven to 425F.
In 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.
In 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.
Bake 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!
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.
Beth
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.
scone recipe without butter? interesting. may be making these today…
Can 1% milk be substituted for cream?
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!
Thanks!
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!
So glad to hear it Nicolle!!
I keep returning to this recipe: it’s a great one.
Just hosted a birthday breakfast, and this was the most popular thing on the table!
So great to hear it Carol! And thanks for hanging around here for so long! <3
It was very easy to make and absolutely delicious.
I didn’t need to worry about calories much because there’s no butter included, and also very satisfied with just a little amount of sugars in it.
Flavorful and soft.
I assure that I’ll make it again.
Do these freeze ok? Looking for make ahead options.
Yes, definitely!
Hey Julie! I made these the other day and LOVED them – and since I have a food blog, and I’m wanting to feature other people’s blogs on there from time to time, I wondered if you’d mind if I posted this picture with the link to your site?
I only want to share recipes that I’ve tried and enjoyed, and this one is pretty exciting to me! Let me know if that’s ok with you.
–Naomi
Sure thing Naomi! Food is for sharing! 🙂
It is 1:30 am, I am up to tend to my sick cat, and decided I wanted to make bread. I was in search of new recipes and came across your page. I explored the various recipes you have posted, and then I saw this post – I think I found a piece of food heaven. These scones will be ready for breakfast when the family wakes.
Julie,
I’m a retired flight test engineer turned baker when my son and daughter in law opened a coffee shop. This reciepe is one of the favorite of his customers. One customer even went so far as to claim one of these was the best thing he had ever eaten. Thanks to you we have some repeat customers, and now friends, because of these scones.
I did make two adjustments and have had no complaints. One thing I do is add some ginger to the dry ingredients, just shake it across the top of the dry no measurements. Maybe 1/2 teaspoon, maybe 1 teaspoon, ands wisk it in.
The other thing I did was to change the cut from a traditional sharp pointed triangle one used with scones and leave the pointed end about 3/8 to 1/2 inch wide. This helps keep the top of the scone together when they bake.
Thanks for what you do.
Don
WOW, you just made my day! That’s such a great story. And I love your adaptation ideas!
These are truly delicious and a very quick bake. Wondering if almond flour can be substituted in place of all purpose ?
They would definitely have a different texture – be heavier and crumblier – made with almond flour.
These have become a family favourite! I cannot count how many times I have been asked to share the recipe. I usually use Jazz apples, which are a good eating apple. Love these, and your other cream scone recipes as well. Thanks Julie!
Perfect! Just what I was hoping! Curious if other fruit would work as well??? Will use as a basic scone and experiment! Thanks so much!
Could I use 10 % cream instead of whipping cream ?
Sure thing!
These look so fantastic, I can’t wait to make them!
I must say, though, from the pictures, it looks like at least 2 maybe three apples…..
Hi please let me know how much is the percentage of cream
Hi Nassim! Usually whipping cream is around 35%, but you could blend in some butter and then use a lighter cream, or even milk.
Hi Julie
I have made these simply delish scones but now I cannot find the recipe in my book so I returned to your blog and all I can find are the comments. Has the recipe been removed?? Help!!