Want to go straight to the recipe? Click here to go to the apple pie scones recipe.
You can easily incorporate fresh fruit, frozen fruit, or dried fruit into a scone dough, mixing it into the dry ingredients before you add the liquid (cream, buttermilk, or milk). For example, you can incorporate chopped rhubarb into your dry ingredients to make these cute little rhubarb scones, or chopped pear into these pear and chocolate scones.
- Make a big batch of scone dough and divide it into two equal pieces
- Roll out the two portions of dough into two discs
- Spread filling over one disc of dough
- Top with second disc, pinching edges to seal in the filling
- Cut into wedges (or other shapes)
- Brush with egg wash or milk, sprinkle with your favourite topping
Filling ideas for stuffed scones
- jam, like homemade rhubarb jam (no pectin), plum jam, or spiced apple jam
- marmalade, like this homemade three fruit marmalade
- spreads, like homemade nutella or homemade maple butter
- fresh fruit, chopped apple, chopped pear, stone fruits, berries, etc
These scones are really tender and moist, made with butter and cream, and leavened with baking powder. Since it's fall, I decided to layer in Eden apple butter and chopped apple. The nice thing about apple butter is the flavour is so concentrated that, on its own, it tastes a lot like apple-y molasses. Sandwiched between two layers of scone, the apple butter mellows into a rich apple pie flavour. I encourage you to serve these warm, 10 minutes after you pull them out of the oven. It's heart-warming, like eating apple pie in biscuit form.
Remember, the key to making the best scones is to use cold ingredients: make sure the butter is very cold and the cream too. This way, your scones will be more tender, light and flaky, not heavy or greasy.
Apple pie scones
- 375 grams (3 cups) bleached all-purpose flour
- 50 grams (¼ cup) granulated sugar
- 15 mL (1 tablespoon) baking powder
- 2.5 mL (½ teaspoon) Diamond Crystal fine kosher salt
- 115 grams (½ cup) Stirling Creamery unsalted butter diced and kept cold
- 1 (1 ) large egg(s)
- 250 mL (1 cup) whipping cream (35 % fat) plus more to brush on the scones before baking
- 5 mL (1 teaspoon) pure vanilla extract
- 60 mL (¼ cups) apple butter I used Filsinger or Eden brands
- 1 (1 ) large apple cored and diced
- 15 mL (1 tablespoon) turbinado sugar
- 2.5 mL (½ teaspoon) ground cinnamon
- Preheat the oven to 400°F.
- In a large bowl, whisk together the flour, sugar, baking powder and salt.
- Drop in the cold, diced butter. With both hands, quickly pick up handfuls of the flour mixture and rub together with your palms to quickly work in the butter. This is called “sanding”. Continue sanding the flour until you obtain a fairly even mixture that ressembles very coarse oatmeal. Make a well in the center of the mixture for the wet ingredients.
- In a small bowl, combine the cream, egg and the vanilla. Whisk it together to break up the egg then pour the wet ingredients into the well.
- Using a fork, stir the wet ingredients into the flour, working from the center out. When it’s all combined, give the mixture a last knead with your hands. Divide the dough in 2.
- Roll half the dough on a lightly surface to a disk of about 9 to 10 inches in diameter each.
- Spread the apple butter on the surface of one disk, and top with the chopped apple.
- On a lightly floured surface, roll the other half of the dough until it's just slightly larger than the first half, about 10 or 11 inches in diameter.
- Place the second dough round on top of the first, pressing it down and gathering in the edges with your palms to tighten the edges and seal them together.
- Brush the round with cream, sprinkle with turbinado sugar and cinnamon. Cut into 8 large wedges.
- Transfer the wedges onto a parchment-lined baking sheet, staggering them, and bake for about 30 minutes, until the edges are golden brown.
- Let the scones cool for about 10 minutes to firm up before scarfing them down.
- I used Stirling Creamery butter for this post
- If you prefer to make your scone dough without eggs, replace the egg with 60 mL (¼ cup of cream). This means that total for this recipe, you would measure out 310 mL (1-¼ cups) of cream
I do my best to bake with the finest ingredients. Stirling Creamery, a Canadian company, has provided the butter for this post.