Description
Warm spices, tender apples, and a silky cinnamon glaze—fall, in scone form.
Ingredients
Units
Scale
For the apples:
- 2 apples, peeled and very thinly sliced
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger powder
- fresh grated nutmeg
- pinch of salt
For the scones:
- 3 1/2 cups flour (420 grams)
- 1 teaspoon salt
- 2 tablespoons sugar
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 10 tablespoons cold butter, grated or chopped into cubes and kept cold until ready to mix
- 1 3/4 cup cold whole milk Greek yogurt
- For topping: heavy cream and turbinado sugar
For the glaze:
- 1 cup powdered sugar
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1–2 tablespoons heavy cream
Instructions
- Prepare the apples. Thinly slice the peeled apples and place in a large bowl. Add the rest of the ingredients and stir together until apples are coated. Set aside while you prepare the scone dough.
- Preheat oven to 425 °F.
- In a large mixing bowl or bowl of a stand mixer, add the flour, salt, sugar, baking soda, baking powder, and cinnamon together and whisk to combine. Add the cold butter to the bowl. Using your fingers, press the butter into the dry ingredients. You want to keep chunks of butter in the flour, so don’t over-mix.
- Add the cold yogurt. Use a spatula or the whisk attachment on your mixer to combine the yogurt into the rest of the ingredients just until it starts to come together. The dough should still be pretty shaggy.
- Turn the dough out onto a floured surface and bring it together with your hands to press into a rectangle about 2 inches thick. Cut the rectangle into thirds, and stack the three pieces. Flatten again to about 2 inches thick, cut into thirds, and stack the three pieces. Press down and roll until you have a rectangle about 12 inches long and 8 inches wide.
- Lay the apples out into an even layer in the middle part of the rectangle, leaving behind any liquid that may have drained from the apples.
- Fold the bottom third of the dough over the apples, then roll onto the top third, flipping so your fold is on the bottom of the dough. Cut into desired shapes and size—you can get about 8 large scones, or 10-12 smaller ones. Brush tops with heavy cream and sprinkle with turbinado sugar. Place scones onto a lined baking sheet and bake on the bottom rack for 20-22 minutes until deeply golden brown. Remove from oven and set aside.
- Prepare the glaze. Mix glaze ingredients until combined. Drizzle over scones and serve immediately. Enjoy!
- Prep Time: 20
- Cook Time: 22
- Category: scone
Keywords: scone, apple pie