Fall is here, and we love everything apple (and pumpkin). Our annual visit to a local orchard yielded a nice mix of hand-picked apples. Making fresh apple spice scones was first on our list. Since we only get Mutsu Crispin apples when we visit the orchard, I decided to use one for this recipe, and it was perfect. The flavor is a cross between the Golden Delicious and Indo apples. They are sweet, crisp, and bake well.
The first scone I ever ate was mass-produced from a national coffee shop chain. It was vanilla flavored, not too sweet, and just okay. These fresh apple spice scones are much better, I promise.
Some of my favorite scones have been from small independent bakeries. Last summer, we were lucky to get a reservation at Claridge’s in London and savored their infamous plain and raisin scones. Both were a welcomed part of afternoon tea.
I’ve tried a few scone making techniques and recipes. Some call for eggs and milk and others may be eggless and include heavy cream. A less dense scone, one that is decadent and moist on the inside is my preference.
Our apple spice scone recipe is a winner. You can whip them up in an hour or less. They are packed with fresh apples, cinnamon, nutmeg, and lots of oats – keeping well for several days. Serve them warm.
Bake the apple spice scones for 20 minutes or until golden brown. For a truly decadent treat, add a drizzle of salted caramel (find my homemade recipe below). However, they are just as delicious without it.
Ingredients
2 cups all-purpose flour
2/3 cups rolled oats
1 tablespoon baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 apple (of your choice) peeled, cored, and chopped
1/2 cup butter, unsalted and cold
1/2 cup heavy cream
1/4 cup maple syrup
1 teaspoon pure vanilla extract
**Topping**
2 tablespoons heavy cream
3 tablespoons rolled oats
1 1/2 tablespoons turbinado sugar
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
**Caramel Drizzle (optional)**
1/2 cup turbinado sugar
3 tablespoons butter, salted
1/4 cup heavy cream
1/2 teaspoon salt
Instructions
- Line a baking sheet with parchment paper.
- In a large bowl, whisk flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Add butter to the flour mixture and use a pastry cutter, a fork, or your fingers to combine until the texture of pea-sized crumbs form.
- In a second bowl add the cream, maple syrup, vanilla, and apples. Stir to combine.
- Add wet mixture to dry ingredients and mix until the dough is moistened.
- Lightly dust your work surface and hands with flour. Place dough on the surface and gently knead into a ball.
- Place the ball of dough on the parchment paper-lined baking sheet and press into a 9-inch circle that is 3/4 -1 inch thick.
- Cut into 8 wedges. Arrange the wedges 1 inch apart.
- Topping: In a small bowl combine oats, sugar, cinnamon, and nutmeg.
- Brush tops and sides with heavy cream and evenly add topping mixture.
- Place in the freezer for 20-30 minutes.
- Preheat the oven to 400 degrees Fahrenheit.
- Bake for 20 minutes or until golden brown.
OPTIONAL: SALTED CARAMEL DRIZZLE
- In a small saucepan over medium heat, add sugar. Stir frequently, breaking lumps as the sugar melts.
- Turn heat to low-medium and add butter. Whisk until the butter melts and combines with sugar.
- Add heavy cream and salt and whisk continuously. Once combined remove from the heat. It will be extremely hot.
- Store unused salted caramel in an airtight container and refrigerate.
Notes
Gluten-free: Substitute all-purpose flour with measure-for-measure flour and use gluten-free oats.
You may also like, How to Make a Sweet or Savory Galette.
