Wednesday, October 19, 2016

Apple Pie Scones

I recently stopped by a local bakery and picked up a few scones.  One was an 'Apple Pie Scone' and we rather liked it.  I converted one of my scone recipes to something similar and will give it the same name. 

  • 2 cups flour
  • 1/2 teaspoon salt
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup cold butter
  • 1 1/2 cups finely chopped apple (tart apples such as Honeycrisp or Granny Smith are best)
  • 1 Tablespoon brown sugar
  • 1 teaspoon cinnamon
  • 1 large egg
  • 1 cup buttermilk
  • 1 tablespoon butter
  • 2 tablespoons milk
  • 1/4 cup brown sugar
  • 1/4 teaspoon cinnamon
  • 1/4 to 1/2 cup icing sugar
  1. Preheat your oven to 375°F. 
  2. In a large bowl, combine the flour, salt, sugar, baking powder and baking soda.
  3. Cut in the butter, using a pastry blender...or grate with a coarse grater and combine with fingertips. 
  4. In separate bowl, add brown sugar and cinnamon to diced apple and stir to coat.  Add to dry ingredients and stir to distribute apple pieces throughout.
  5. Whisk together the eggs and buttermilk.
  6. Stir this mixture into the dry ingredients. 
  7. Drop by large spoonfuls (ice-cream scoop) onto parchment paper lined cookie sheet.
  8. Bake until golden...15 to 18 minutes.
  9. While still warm, drizzle with glaze.  (Heat butter and milk together in microwave for 30 seconds on high. Add brown sugar and cinnamon and stir until sugar is melted. Stir in icing sugar a little at a time until smooth and desired thickness.)
 Yield: 1 dozen large scones.

Tip: Scones are best enjoyed fresh from the oven.  They do freeze well, however.  Just thaw, heat and serve.



  1. Ive been thinking on these all day ever since I tweeted it out to the world!

  2. Have to try these as I love anything with apples!

  3. These look really good! I love apples and scones. The two together have to be delicious

  4. This was delicious!! I’m definitely going to add this to my recipe rotation.

  5. Our french exchange student arrived last night and I made these for breakfast this morning. They were perfect! Thank you so much for the recipe!