apple spice scones

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Sweet-tart apples, brown sugar, and warming spices collide in these tender apple spice scones. Briefly caramelizing the apples in butter and brown sugar before folding them into the dough adds great depth of flavor, and creates a lovely apple spice syrup that’s easy to whisk into a glaze. Recipe makes 14 scones.

Apple Spice Scones

Studded with pockets of caramelized apple and drizzled with spiced glaze, this is the perfect seasonal scone for weekend entertaining.

Apple Spice Scones

Make Ahead Scones

Cut each circle of dough into wedges on baking sheet; cover and freeze overnight. Brush with cream and bake directly from the freezer, adding 1-2 minutes to baking time. For longer storage, transfer frozen scones to a freezer bag until ready to use.

Apple Spice Scones

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Apple Spice Scones

Apple Spice Scones

  • Author: Laura Kasavan
  • Prep Time: 25 minutes
  • Cook Time: 24 minutes
  • Total Time: 49 minutes
  • Yield: 14 scones
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Description

Apples, brown sugar, and warming spices collide in these tender apple spice scones! Drizzled with spiced glaze, these scones make the best fall breakfast! Recipe makes 14 scones.


Ingredients

Apples

  • 1 Tbsp unsalted butter
  • 1/4 cup light brown sugar
  • 2 cups peeled and diced apples
  • 1 tsp cinnamon
  • 1/8 tsp cloves
  • 1/8 tsp nutmeg

Scones

  • 3 cups flour
  • 1 Tbsp aluminum-free baking powder*
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1/8 tsp cloves
  • 1/8 tsp nutmeg
  • 3/4 cup sugar
  • 1 1/3 to 1 1/2 cups cold heavy cream

Topping

  • 1 Tbsp heavy cream

Glaze

  • 2 Tbsp apple spice syrup (reserved from above)
  • 1 Tbsp unsalted butter, melted
  • 3/4 cup powdered sugar
  • pinch of allspice
  • 1/8 tsp salt
  • 1 Tbsp milk

Instructions

  1. Combine butter, brown sugar, apples, and spices in a skillet. Cook over medium-high heat, stirring frequently, until mixture is bubbling and apples are slightly tender. Use a slotted spoon to remove apples from pan, and transfer the remaining apple spice syrup (about 2 tablespoons) into a small bowl for the glaze. Chill caramelized apples for 15 minutes in the freezer.
  2. For the scones, line two rimmed baking sheets with parchment paper. Whisk together flour, baking powder, salt, spices, and sugar in a medium bowl. Drizzle cream over flour mixture and fold in just until flour is incorporated. Add caramelized apples and gently fold in just until a shaggy dough forms – if needed, add 2 more tablespoons cream.
  3. Divide dough in half and turn out on a lightly floured board. Use lightly floured hands to pat each half into a 6-inch circle. Place the two circles of dough on prepared baking sheets and cut each circle into 7 wedges. Chill baking sheets in the freezer for 20 minutes while preheating oven to 425°F.
  4. Pull the wedges slightly apart, leaving an inch between them. Brush scones with heavy cream.
  5. Bake for 24 minutes, rotating baking sheets halfway through, until tops are set, edges are beginning to turn golden, and a toothpick inserted in the center comes out clean. Cool scones for 5 minutes on baking sheet before removing to a wire rack to cool.
  6. For the glaze, whisk together apple spice syrup, melted butter, powdered sugar, allspice, salt, and milk until smooth. Drizzle over scones and let set before serving.

Notes

Baking powder: Use an aluminum-free baking powder to keep your scones from discoloring.

Make ahead: Cut each circle of dough into wedges on baking sheet; cover and freeze overnight. Brush with cream and bake directly from the freezer, adding 1-2 minutes to baking time. For longer storage, transfer frozen scones to a freezer bag until ready to use.

Keywords: Apple Spice, Apple Spice Scones, Scones, Breakfast

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18 Comments

  1. As a passionate lover of scones, this recipe is simply awesome, Laura! What kind of milk do you use for the glaze?

    1. Hi Beth, the recipe is correct. With the heavy cream, there’s no need to add butter. I used to make scones with butter, but ever since discovering cream scones, I’ve never gone back – they bake up soft and flaky every time! 🙂