Apple Pie Scones

5 from 6 votes

These delicious apple pie scones have a delicious layer of apple pie filling and streusel topping over a delicious scone base. They are made in a scone pan to make it easy and they're perfect for breakfast, dessert, or a snack.

Prep Time20

Cook Time20

Total Time40

Servings: servings

US Customary - Metric

Author: Melissa Oleary

Ingredients

For Scones

2 ¼ cup all-purpose flour
½ cup sour cream or heavy cream
1 large egg
12 tablespoons unsalted butter cold. Shredded on the coarse side of a cheese grater. You can also cut your butter into ½ inch pieces.
2 tablespoons sugar
1 tablespoon baking powder
½ teaspoon salt
1 teaspoon pure vanilla extract

Apple Topping

2 granny smith apples peeled and diced
¼ cup sugar
4 tablespoon unsalted butter cold
½ tablespoon cinnamon

Streusel Topping

½ cup All purpose flour
¼ cup sugar
4 tablespoon unsalted butter
½ teaspoon salt optional but very good in the streusel topping.

Instructions

Prepare Apple Topping

In a medium saute pan over medium heat, add all the ingredients for the apple topping and cook until the sugar has dissolved and the apples start to soften, about 5-10 minutes.
2 granny smith apples, ¼ cup sugar, 4 tablespoon unsalted butter, ½ tablespoon cinnamon
Once the apple topping is ready remove from the heat and set aside to cool.

Prepare Streusel Topping

Grate your butter into a medium bowl.
4 tablespoon unsalted butter
Now add your flour, sugar and salt to the bowl and mix well with a fork until the shredded butter is well distributed into the dry ingredients.
¼ cup sugar, ½ teaspoon salt, ½ cup All purpose flour
Place your bowl in the refrigerator until you are ready to assemble your scones.

Scones

Pre-heat your oven to 400 degrees
In a large bowl add your flour, salt, sugar and baking powder.
2 ¼ cup all-purpose flour, 2 tablespoons sugar, 1 tablespoon baking powder, ½ teaspoon salt
Shred your cold butter on course side of your cheese grater.
12 tablespoons unsalted butter cold.
Add this to your bowl of dry ingredients.
Using a pastry cutter (two forks or a food processor), cut the butter into the flour mixture until the butter becomes the size of peas.
Once you have added your cold butter to the dry ingredients, place your bowl in the freezer for 5 minutes.
Now in a medium bowl combine wet ingredients (your egg, vanilla, and sour cream) and mix well
½ cup sour cream, 1 large egg, 1 teaspoon pure vanilla extract
Remove your bowl of dry ingredients from the freezer and stir the wet ingredients into the dry ingredients until just combined. If the dough does not stay together when pressed, then add a tablespoon of milk at a time until it does.
Now take your dough and turn it out on to a lightly floured surface. Pull it all together into a ball. It will be shaggy.
Gently fold 3-4 times then pat it into a circle shape about ½ inch thick.

If using a scone pan

After 5-10 minutes, if you have a scone pan, grease the pan with some butter.
Divide the dough equally into the slots of your scone pan. Gently press the dough into place.

If you are not using a scone pan

Transfer the disc to a baking sheet. After adding the toppings below, cut into 8 triangles and gently slide the triangles away from each other so they bake evenly.

Apple Topping Assembling

With a slotted spoon, scoop about a tablespoon of your apple topping and place a thin layer of it on top of your scones making sure not to add the liquid from the cooking. Leave a little bit of the scone exposed on the edges since the topping will spread during baking.

Streusel Topping Assembling

With a spoon, evenly sprinkle your streusel topping over your apple layer. Leave a little bit of the scone exposed on the edges since the topping will spread during baking.
You may have to carefully press some of the streusel in place if it rolls off.
Do this until all the streusel is used up.

Bake

Bake for 18-25 minutes or until they just start to get golden on top and bottom.
When done, let cool on a wire rack for 15 minutes. The scone streusel topping will firm up when cooling.
Serve with coffee, tea or with some sweet butter on the side.
Enjoy!

Nutrition

Nutrition Values are estimates only.

See full nutrition disclaimer here

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Course :Breakfast, Dessert