Apple Scone Recipe

Preheat the oven to 400ºF (204ºC). Line a large baking sheet with a silicone baking mat or parchment paper. Lightly flour a large circle in the center. Set aside.
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, salt, and cinnamon until completely combined.
2 and ¼ cups (270g) all-purpose flour, ¼ cup (50g) granulated sugar, ¼ cup (50g) light or dark brown sugar, 2 and ½ teaspoons baking powder, 1 teaspoon ground cinnamon, ½ teaspoon salt
Quickly grate the frozen butter into the flour mixture. Using a pastry blender, a fork, or two knives, blend the butter into the flour until it resembles coarse crumbs. Set aside.
6 Tablespoons (85g) unsalted butter
In a small bowl, whisk together the buttermilk and the egg. Pour this mixture evenly over the flour/butter mixture and blend together with a spatula until everything is just moist. Gently fold in the chopped apples, using your hands if necessary.
½ cup (120mL) buttermilk, 1 large egg, 1 cup (125g) peeled and chopped apple
With your hands, form into a ball and transfer to prepared baking sheet. Press ball into 8" disc and cut into 8 equal triangles with a sharp knife. Sprinkle with coarse sugar, if using.
coarse sugar
Bake scones for 26-30 minutes or until edges start to brown and center of circle is set. Remove from oven and allow to cool on baking sheet for a few minutes before serving. Scones are best served immediately, but will stay fresh in an airtight container at room temperature for 2 days. Scones may be frozen up to 3 months. Defrost at room temperature and warm to preference before enjoying.

Ingredients

Instructions

Notes

Nutrition Disclosure