📋Rustic Apple Scones recipe

apple cinnamon scones on a black serving platter with a green apple and blue paisley patterned oven mitts in the background

5 from 1 vote

📋Rustic Apple Scones recipe

This Rustic Apple Scones recipe is rolled then sliced, so you get layers of pastry with apple filling, ensuring the perfect balance of cinnamon apple and flaky pastry in every single bite! They pair perfectly with a cup of tea or coffee and are ideal for bringing along to a Mother's day brunch, baby shower, bridal shower, afternoon tea, or bake sale.

Course Breakfast, brunch, Dessert, Snack

Cuisine American, Canadian, Scottish

Keyword scone, apple, cinnamon

Special Diet Vegetarian

Prep Time 15

Cook Time 25

Total Time 40

Servings scones

Calories 343kcal

Author Terri Gilson

Equipment

Ingredients

2 cups all-purpose flour plus more as needed
¼ cup plus 1 teaspoon granulated sugar
1 ½ cups finely chopped Granny Smith apples about 2 small apples or 1.5 medium ones
2 ½ teaspoon baking powder
1 teaspoon grated lemon zest from 1 medium lemon
2 tablespoon brown sugar
2 teaspoon cinnamon
½ teaspoon salt
½ cup unsalted butter frozen
¾ cup plus 1 tablespoon heavy cream/whipping cream
¼ cup powdered sugar/icing sugar

US Customary - Metric

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Instructions

Heat the oven to 400°F /204°C and arrange a rack in the middle. Line a baking sheet with parchment paper and set aside. Lightly flour a large plate or smaller baking sheet and set aside.
Combine the dry ingredients ( flour, ¼ cup of the white granulated sugar, the baking powder, lemon zest, 1 teaspoon of the cinnamon, and salt) in a large bowl and whisk to break up any lumps.
Using a cheese grater, grate frozen butter. *Alternatively, you could use a pastry cutter or 2 knives and cut in the butter.
Then mix the grated butter into dry ingredients.
Pour in ¾ cup of the cream.
Using your fingers, mix until just incorporated and a rough, slightly sticky mound has formed (not all of the flour will be incorporated).
Turn the dough and loose flour out onto a work surface and knead until most of the flour is incorporated and the dough just holds together (be careful not to overwork it).
Lightly flour a rolling pin and the work surface. Using your hands, roughly form the dough into a rectangle, keeping the long edge toward you. Roll the dough into an 8-by-10-inch rectangle (if the dough cracks, push it back together), again keeping the long edge toward you.
You can trim the edges to look neater, but you don't have to.
Peel, core and dice apples, then toss in remaining 1 teaspoon cinnamon and brown sugar.
Arrange apple in a single layer over the lower two-thirds of the rectangle, and press them into the dough.
Starting with the top, the third with no apples, fold the dough lengthwise into thirds,
Press on the layers as you roll.
Fold right over until seam is on the bottom. (Use a spatula or pasty scraper if the dough sticks to the work surface).
Slice the dough crosswise (do not saw back and forth) into 4 equal pieces. Cut each piece diagonally to form 2 triangles.
Transfer the scones to the floured plate or baking sheet and place in the freezer for 10 minutes.
Remove the scones from the freezer and transfer to the prepared baking sheet, setting them 2 inches apart. Brush a thin layer of the remaining ½ tablespoon whipping cream over the tops of the scones
Sprinkle with the remaining 1 teaspoon of white sugar.
Bake until golden brown on the top and bottom, about 20 - 25 minutes (*23 minutes was perfect for me.)
*Be sure to check it at 15 minutes. If it's browning too fast place a sheet of tin foil over the scones (be sure to spray it with non-stick spray first, shiny side down).
Let the scones cool 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
Sprinkle with powdered sugar and cinnamon and enjoy!

Notes

Expert Tips

- Use frozen butter- this will ensure that the butter stays cold and won't melt when you're working the dough, causing the scones to spread during baking.

- Measure all ingredients precisely - baking is simply a chemical reaction and for that reaction to happen, the ratio of ingredients has to be exact.

- Sift the flour and baking powder together- if they are well incorporated this will guarantee a more even rise.

- Make sure your ingredients are COLD - cold butter (preferably frozen) and cream will prevent the scones from spreading. If they overspread, they lose the crumbly, flaky, and moist texture.

- Dice your apples small (see process photos) - this will ensure they cook all the way through because it's a relatively short bake time.

- Make sure you are using whipping cream/heavy cream that is at least 33 % - 35% fat. Thinner liquids will make your scones both drier and bland.

- Handle the dough as little as possible- the less you knead the dough, the less the gluten will tighten up, which means your scones will stay loose and crumbly, rather than tight and springy.

- Don't roll the dough too thin - the key to the perfect scone is not rolling it out too thinly. It should be as thick as pie dough, which is generally between ⅛ and¼ of an inch thick.

- Freeze the unbaked Scones for 10 minutes - this ensures they go into the oven cold and prevents further spreading.

- Keep an eye on them in the oven and check at 15 minutes to make sure they're not browning too fast- cover with greased foil (sprayed with non-stick cooking spray) if they are browning too fast (shiny side down)

- Use parchment paper - parchment paper prevents the bottom from over- browning .

Storage:

Homemade scones typically last a couple of days stored in an airtight container at room temperature. If you leave the leftover scones longer, they can become a bit dry. Store scones in the fridge if you want them to last longer (up to 5 days).

If you are making them a day or two in advance, store them in the fridge and sprinkle on the powdered sugar just before serving.

Freezing: I recommend freezing the baked and cooled scones before topping them with powdered/icing or confectioners’ sugar. I usually freeze it in a Ziploc freezer-safe bag or an airtight container. However, if you freeze them with powdered sugar, it's not a big deal; you'll just need to reapply it, and that will make them a little sweeter.

To thaw: Leave it out on the counter for a few hours or in the refrigerator overnight. Warm in the microwave for 10 seconds, if desired.

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