Apple Pie Scones

Ingredients

• 240 g (2 cups)plain flour
• 25 g (2 tbsp)sugar
• 25 g (2 tbsp)brown sugar
• 12 g (1 tbsp)baking powder
• 1.5 g (1/4 tsp)salt
• 1.3 g (1/2 tsp)ground cinnamon
• 113 g (8 tbsp), cold and cubedbutter
• 1egg
• 120 ml (1/2 cup), plus extra for brushingcream
• 115 g (3/4 cup), finely dicedapples
• 14 g (1 tbsp)butter
• 5 ml (1 tsp)vanilla extract
• 2.6 g (1 tsp)ground cinnamon
• 1 g (1/2 tsp)ground nutmeg
• 25 g (2 tbsp)brown sugar
• 120 g (1 cup)icing sugar
• 15–30 ml (1–2 tbsp)milk
• 15 ml (1 tbsp)maple syrup

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C (400°F).

2. 2

   Cook the apples

   Put the diced apples, 14 g butter, vanilla, 2.6 g cinnamon, nutmeg and 25 g brown sugar in a small saucepan over low to medium heat. Cook for 5–8 minutes, stirring occasionally, so the flavours come together.

3. 3

   Mix the dough

   While the apples cook, briefly mix the flour, both sugars, baking powder, salt and 1.3 g cinnamon in a mixer bowl. With the mixer on low, add the cold butter cubes one at a time. Once the mixture looks like coarse crumbs, add the egg and cream, mixing only until just combined.

4. 4

   Add the apples

   Take the apples off the heat and use a slotted spoon to transfer them into the dough. Mix just until combined.

5. 5

   Shape and bake

   Turn the dough onto a floured surface and pat it into a circle about 2.5 cm (1 inch) thick. Cut it into eight wedges, place them on a greased baking sheet and bake for 17–18 minutes, until golden brown.

6. 6

   Make the glaze

   While the scones bake, mix the icing sugar and maple syrup in a small bowl. Add the milk 15 ml (1 tbsp) at a time until the glaze reaches your preferred consistency; the recipe typically uses 15 ml.

7. 7

   Glaze the scones

   Let the scones cool for a couple of minutes, then pour the icing over them.

8. 8

   Serve the scones

   Enjoy.

What are apple pie scones?

Scones are a familiar American bakery treat, often served for breakfast or alongside coffee. This version borrows the cosy combination of apple, cinnamon and nutmeg associated with apple pie.

Cooking the diced apples with butter, sugar and spices gives them a head start before they go into the dough. The result is a tender, buttery scone with pockets of spiced fruit and a light maple icing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 425 calories, 6g protein, 62g carbs, 18g fat.

The flour and sugars provide most of the carbohydrates, while butter and cream contribute much of the fat. The egg and cream supply some protein, but these are primarily a sweet, flour-based bake. Pair a scone with yoghurt or eggs and fresh fruit for a more balanced plate.

Choosing the apples

Apple pieces: Dice the apples finely so they distribute through the wedges and soften during their brief time in the pan and oven.

Spice mixture: Cinnamon and nutmeg flavour the fruit, while vanilla and brown sugar add a rounded sweetness. Use the slotted spoon to leave excess cooking liquid behind when adding the apples to the dough.

Keeping the dough flaky

Cold butter: Keep the butter chilled and cubed before mixing it into the flour. Stop once the mixture resembles coarse crumbs rather than working it into a smooth paste.

Light mixing: Add the egg and cream only until the dough comes together, then fold in the apples briefly. Overmixing can make scones dense instead of tender.

Shaping and baking

Even thickness: Pat the dough into a circle about 2.5 cm (1 inch) thick so the wedges bake at a similar rate. Flour the work surface enough to prevent sticking, but avoid working extra flour into the dough.

Doneness: Bake at 200°C (400°F) for 17–18 minutes. Look for golden-brown tops and edges; ovens can vary, so start checking at the earlier end of the range.

Getting the glaze right

Milk gradually: Mix the icing sugar and maple syrup first, then add the milk a tablespoon at a time. Stop when the glaze is thick enough to pour but not so runny that it disappears off the scones.

Slightly cooled: Let the scones rest for a couple of minutes before icing. They will still be warm, but the glaze is less likely to melt away immediately.

When to serve them

Breakfast or brunch: Serve a scone with plain yoghurt or fruit for a simple spread. They also work as an afternoon snack with tea or coffee.

On the side: If serving them as part of brunch, pair them with eggs or a savoury dish to balance their sweetness.

Recipe notes & tips

• Keep the butter cold until it is time to mix it into the flour.
• Use the slotted spoon to avoid adding too much liquid from the cooked apples.
• Mix the dough only until the ingredients come together.
• Flour the work surface lightly before shaping the dough.
• Add milk to the glaze gradually so you can control its thickness.
• Let the scones cool for a couple of minutes before icing.

Variations

• Tart apples: Choose a tart variety to give the sweet dough and glaze a brighter contrast.
• Extra cinnamon: Add a little more cinnamon to the apple mixture for a stronger spice note.
• Chopped nuts: Fold chopped pecans or walnuts into the dough with the apples for added crunch.
• No maple syrup: Leave out the syrup and use a little extra milk in the icing for a simple glaze.
• Coarser topping: Sprinkle a little brown sugar over the wedges before baking for a crisp, sweet finish.

Common mistakes to avoid

• Warm butter: Soft butter blends into the flour instead of forming crumbly pieces; keep it cold and cubed.
• Wet dough: Adding all the apple cooking liquid can make the dough sticky; lift the fruit out with a slotted spoon.
• Overmixing: Mixing until smooth can make the scones tough; stop as soon as the dough comes together.
• Uneven shaping: A lopsided or unevenly thick circle bakes inconsistently; pat it to an even 2.5 cm (1 inch) thickness.
• Runny glaze: Adding too much milk at once makes the icing thin; add it a tablespoon at a time.
• Icing too soon: Glazing straight from the oven can make the icing melt away; wait a couple of minutes.

How to store

Store cooled scones in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Warm briefly in a low oven or microwave; the glaze may soften as it reheats.

Frequently asked questions