Who can resist the smell of apple pie baking in the oven? With these easy Apple Pie Scones, you can enjoy all the flavors of a classic apple pie in a fraction of the time. These scones are tender, buttery, and packed with juicy apples and warm spices. Perfect for breakfast, a snack, or a cozy dessert, they’re sure to become a favorite in your home.
Steps
- In a bowl, mix apple slices with brown sugar, salt, lemon juice, and cinnamon. Let the apples sit for 2-6 hours to soften, depending on your preference for their texture.
- Once softened, strain the apples and reserve the liquid. Cook the liquid on medium heat until it reduces to a few tablespoons.
- Combine the reduced juice with heavy cream, an egg, and vanilla in a separate bowl, whisking well.
- In a large bowl, mix flour, baking powder, sugar, salt, and optional cinnamon. Cut in cold butter until pea-sized chunks form.
- Pour the liquid mixture into the dry ingredients and mix with a spatula until a dough forms. Use your hands to bring the dough together.
- On a floured surface, shape the dough into a thick rectangle and roll it out to about ½ inch thickness.
- Spread the drained apples over the dough, leaving a border, then roll the dough into a log. Slice the log into V shapes to make about 9 scones.
- Arrange the scones on parchment paper with space between them and freeze for at least an hour.
- Preheat the oven to 400°F. Brush scones with heavy cream and sprinkle sugar on top, if desired. Bake for 20-25 minutes until golden brown.
Ingredients
- Two small apples, thinly sliced (approximately 210g)
- 2 tablespoons sugar
- Sprinkle of salt
- Squeeze of lemon juice
- 1 teaspoon cinnamon
- 2 1/2 cups all-purpose flour (270g)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter (113g), very cold and cubed
- 2 tablespoons reduced apple liquid
- 1 large egg
- 1/3 cup heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon (optional)
FAQ
- Can I make these Apple Pie Scones without apple cider?
- Yes, you can. Instead of using reduced apple cider, you can use the liquid extracted from the macerated apples. Simply reduce this liquid to a syrup consistency and incorporate it into the dough, which will still give you that distinct apple pie flavor.
- Should I freeze the scone dough before baking?
- Freezing the scone dough before baking is recommended as it helps the scones retain their shape and ensures the butter remains cold, which contributes to the flaky texture. This also allows for clean cuts, revealing beautiful layers.
- How can I achieve crunchy tops on my scones?
- To get a crunchy top, brush the scones with heavy cream while they’re still frozen, right before baking. Then, sprinkle them generously with sugar. The heavy cream helps the sugar stick and creates a delightful crunch as it bakes.
- What types of apples are best for this recipe?
- Granny Smith apples are ideal for this recipe due to their tartness and firmness, which hold up well during baking. However, any firm and tart apple variety can be substituted if needed.
- Can the recipe be doubled for larger batches?
- Absolutely! You can double the recipe and freeze the scones for up to a month. This way, you can bake fresh scones anytime by simply popping them into the oven directly from the freezer.
Tips
- Use Cold Butter for Flakiness: Ensure the butter is very cold before incorporating it into the dry ingredients. Cut it into cubes and return it to the fridge or freezer until needed. This helps create flaky layers as the butter melts during baking.
- Macerate Apples for Flavor: Allow the apple slices to macerate with sugar and spices for 2-6 hours, depending on your preference for softness. This process not only softens the apples but also releases flavorful juices that can be reduced to enhance the dough.
- Freeze Scones Before Baking: After shaping the scones, freeze them for at least an hour. This step helps maintain their shape during baking and ensures the butter melts slowly, contributing to flaky layers.
- Achieve Crunchy Tops: For a crunchy scone top, brush the scones with heavy cream while they are still frozen, then sprinkle generously with sugar. This technique helps achieve a crunchy, matte finish once baked.
Equipment
- Pastry Cutter – Used to cut the butter into the flour to achieve the desired texture.
- Mandoline Slicer – For slicing apples very thinly.
- Parchment Paper – To line the baking sheet and prevent the scones from sticking.
- Baking Sheet – Essential for baking the scones in the oven. (While common, some may not have an appropriate one for baking scones.)
- Rubber Spatula – Helpful for mixing the dough and ensuring all ingredients are incorporated.
