Tasty Apple Scones

With chopped apple, (optional) cinnamon chips, brown sugar and half whole grains, Apple Scones are flaky, tasty, and perfect for fall!

Recently, a Facebook reader described my Maple Pecan Cherry Scones as “Summer Meets Fall!”  I loved that description and decided that today we are having “Fall Meets Scone” with Cinnamon Apple Scones.

Now just like my Cherry Scones, these are just a little more wholesome than your classic British scone.  But they are still totally flaky and delicious.

Yes, these scones are made with half white whole wheat flour for some extra fiber and nutrition.  But the texture is still flaky and the cinnamon and apple flavors totally ring out!

It’s almost like taking a bite of fall.

What are Scones

Wikipedia says that “A scone is a traditional British/Irish baked good… usually made of either wheat or oatmeal with baking powder as a leavening agent and…. often slightly sweetened…”

And while scones are often thought of as breakfast, brunch or tea offerings, I love them for any meal or snack!

Why You’ll Love This!

Tasty.  These Apple Scones are loaded with apple and cinnamon flavors for special fall goodness. 

Healthier.  Half white whole wheat flour and some fresh fruit makes these just a little healthier than your average scone.

Easy.  I remember when I was afraid to make scones, thinking they’d come out like hockey pucks.  Well they’re really not hard using a food processor or even by hand–which is how my daughter taught me after studying in Scotland.

What You’ll Need

Ingredient Notes

• All-purpose Flour.  Along with the white whole wheat flour, this provides the body of the scone.
• White Whole Wheat Flour.  This adds a nutty quality to the flours.  You may use additional all purpose flour, or whole wheat flour in its place.
• Baking Powder.  This lightens the scone and helps it rise.
• Cinnamon, allspice.  This provides yummy fall flavors.
• Salt. This enhances flavor.
• Butter.  This provides richness and flakiness.
• Eggs.  This enriches and lightens the scone.
• Brown Sugar.  This adds flavor and sweetness.
• Apples.  This provides fruity bursts of flavor and added nutrition.
• Coarse sugar.  Optional for decorating
• Cinnamon chips.  These are optional but can add additional bursts of cinnamon flavor.

Special Tools

• No special tools are needed but a dough scraper is nice to transfer the scones to the baking sheet.

Step by Step Directions

In a large mixing bowl or the bowl of a food processor, combine flour, baking powder, and salt.  Cut the butter into the flour mixture with a fork, pastry tool or food processor, until butter pieces are tiny and flour coated. The mixture should look a little sandy. 

In a separate bowl, beat the eggs, then remove 2-3 teaspoons to a separate bowl. Set the smaller amount aside (for an egg wash before baking).

Stir the brown sugar into the larger quantity of beaten egg. Pour into the dry mix and pulse or stir until just moistened.

Gently mix in the chopped apple and cinnamon chips if using, then dump onto a floured surface to knead a couple times. If the mixture is too dry to hold together, add a little milk or water, a teaspoon at a time. If it’s too wet to hold together, add some additional flour.

Pat mixture into an approximately 6 x 6 inch square. Cut the square into four 3 x 3 inch pieces, then cut each of those on a diagonal to make a total of 8 triangular scones.  Transfer scones to a cookie sheet that has been sprayed with non-stick spray or lined with parchment.

Beat a teaspoon of water into the reserved egg to make an egg wash. Brush each scone with the egg wash and sprinkle with coarse sugar, if desired.

Bake at 400 F for 15 – 20 minutes until just golden and an inserted toothpick comes out dry.  Serve warm or cold.

How to Serve

You probably think of a lovely tea or breakfast or brunch when you think of scones.  Indeed they are perfect for these occasions.

But I also like to serve scones as a side dish, especially with a good soup or salad.  And they can dress up a bread basket for lunch or dinner. 

Unless they are right out of the oven I eat my scones with butter.  My husband, on the other hand, goes plain.  Jam, marmalade and honey are also traditional accompaniments and apple butter would be so much fun with Apple Scones!

Variations  

If daintier scones are more to your liking, I have recipes for these as well!.  Check out my Honey Lavender Scones or my Sunshine Orange Scones.  And don’t forget savory scones like my Smoked Salmon and Dill Scone.

And if you want a more cake-like apple treat, check out this Easy Apple Cake.

To Glaze or Not to Glaze

Sometimes I glaze (or usually drizzle) my scones and sometimes I go with a coarse sugar topping.  My biggest concern with the glaze is the calories and sugar.  To simply drizzle these eight scones used a full cup of powdered sugar–about 70 calories per scone with the other ingredients.  And a full coating could be double that. Yes, that does make me think twice!

There are a few scones where I really feel glazed is better and a few where I think sugared is better.  The others I think can go either way, in which case I usually go with the coarse sugar.  Apple Scones fall into the last group, so I’m including cinnamon glaze instructions in the notes. 

Leftovers

Scones are best the first day and good for another day or two after that.  Seal anything that’s left by evening, and refrigerate any not eaten by the end of the second day (or earlier if your house is very warm).  This recipe is slightly smaller than some (8 scones vs 12) to facilitate finishing them at their best!

And I won’t tell you how long they last in my two person household (insert guilty grin here).

If you go with the unglazed version, you can always pop a day old scone in the oven or microwave briefly and it’ll be (almost) as good as new.

They should freeze fine if unglazed–and will be best if frozen as soon as they cool.  

Tips & FAQs

The moisture levels of your dough can vary depending on everything from the humidity to the ripeness of your apples.  So, adjust the final dough by adding a (very) little extra flour or liquid as needed when you (briefly) knead and pat out the dough.  It should hold together but not be wet.  But don’t obsess–mine have come out great even when I’ve been off the ideal.

A dough scraper is a wonderful tool that can make transferring your scones to the baking sheet much easier–especially if they’re on the damp side.  But a spatula with a thin edge is a good substitute.

I can’t get white whole wheat flour–can I use use another flour?  I like white whole wheat flour because it has the nutrition of regular whole wheat flour, with a lighter taste.  But if you’d like to use all-purpose flour or regular whole wheat flour, either should work.  Again, be ready to adjust the liquid/flour balance if needed since the density may vary.

Apple Scones

With chopped apple, (optional) cinnamon chips, brown sugar and half whole grains, Apple Scones are flaky, tasty, and almost wholesome.

Author: Inger

5 from 1 vote

Print

Prep Time 20 mins

Cook Time 15 mins

Total Time 35 mins

Course Breakfast

Cuisine British

Servings 8

Calories 217 kcal

Ingredients

  

1x2x3x

• 1 cup all purpose flour
• 1 cups white whole wheat flour
• 1 Tablespoon baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1/4 teaspoon salt
• 4 Tablespoons butter ½ stick
• 2 eggs divided
• 1/3 cup brown sugar
• 1 cup chopped apples about 1 apple
• 1/3 cup cinnamon chips optional
• coarse sugar for decorating, optional

Instructions

 

• In a large mixing bowl or the bowl of a food processor, combine flour, baking powder, and salt.  Cut the butter into the flour mixture with a fork, pastry tool or food processor, until butter pieces are tiny and flour coated. The mixture should look a little sandy.
• In a separate bowl, beat the eggs, then remove 2-3 teaspoons to a separate bowl. Set the smaller amount aside (for an egg wash before baking).
• Stir the brown sugar into the larger quantity of beaten egg. Pour into the dry mix and pulse or stir until just moistened.
• Gently mix in the chopped apple and cinnamon chips if using, then dump onto a floured surface to knead a couple times. If the mixture is too dry to hold together, add a little milk or water, a teaspoon at a time. If it's too wet to hold together, add some additional flour.
• Pat mixture into an approximately 6 x 6 inch square. Cut the square into four 3 x 3 inch pieces, then cut each of those on a diagonal to make a total of 8 triangular scones.
• Transfer scones to a cookie sheet that has been sprayed with non-stick spray or lined with parchment.
• Beat a teaspoon of water into the reserved egg to make an egg wash. Brush each scone with the egg wash and sprinkle with coarse sugar, if desired.
• Bake at 400 F for 15 – 20 minutes until just golden and an inserted toothpick comes out dry.  Serve warm or cold.

Notes

Calorie count is without cinnamon chips or glaze.

If you'd like a drizzle you can melt 2 Tablespoons butter, then stir in 2 Tablespoons liquid (water, milk, or apple cider), 1/2 teaspoon cinnamon and 1 cup powdered sugar.  Double this amount if you want to cover the scone tops.

Nutrition

Calories: 217kcalCarbohydrates: 34gProtein: 5gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 56mgSodium: 295mgPotassium: 81mgFiber: 2gSugar: 11gVitamin A: 244IUVitamin C: 1mgCalcium: 120mgIron: 2mg

I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.

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