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Apple Cream Scones

Apple Cream Scones

Tender cream scones are folded with diced apple and warm cinnamon, then baked until golden with a crisp sugared top. They are simple enough for breakfast yet polished enough for an afternoon tea or brunch spread.

Prep: 20 min · Cook: 18 min · Total: 38 min · Serves: 8

Ingredients

  • 6 tbsp unsalted butter (cold and cut into 1/2-inch cubes)
  • 1 tsp ground cinnamon
  • 0.75 cup heavy cream (cold)
  • 1 tsp vanilla extract
  • 1 medium tart apple (peeled, cored, and diced small)
  • 0.5 tsp fine salt
  • 1 large large egg (cold)
  • 2.25 cups all-purpose flour
  • 1 tbsp baking powder
  • 0.333 cup granulated sugar
  • 1 tbsp turbinado sugar (for topping)

Instructions

  1. Arrange a rack in the center of the oven and heat the oven to 400°F (204°C) for at least 15 minutes so the scones bake evenly.
  2. Line a rimmed half-sheet pan with parchment paper and set it on the counter; the parchment should lie flat so the wedges can bake without sticking.
  3. Whisk 2.25 cups all-purpose flour, 0.333 cup granulated sugar, 1 tbsp baking powder, 0.5 tsp fine salt, and 1 tsp ground cinnamon in a large mixing bowl for about 30 seconds, until the leavening and cinnamon are evenly distributed.
  4. Add 6 tbsp cold cubed unsalted butter to the bowl and cut it into the flour mixture with a pastry blender or your fingertips for 2-3 minutes, until the largest butter pieces are pea-size and the mixture looks sandy with a few flat flakes.
  5. Add 1 medium peeled, cored, and diced tart apple to the bowl and toss with a flexible spatula for about 30 seconds, until the apple pieces are lightly coated in flour and evenly dispersed.
  6. Whisk 0.75 cup cold heavy cream, 1 large cold egg, and 1 tsp vanilla extract in a 2-cup liquid measuring cup for about 30 seconds, until the egg is fully blended into the cream.
  7. Pour the cream mixture over the flour mixture and stir with a fork or flexible spatula for 45-60 seconds, just until shaggy clumps form and no large puddles of cream remain; do not beat the dough, or the scones will be tough.
  8. Turn the dough onto a lightly floured work surface and gently press it together with floured hands for 30-45 seconds, folding it over itself 2 or 3 times only until it holds in a rough mass.
  9. Pat the dough into a 7-inch round about 1 inch thick, using a bench scraper to tidy the edges; the surface should look slightly craggy with visible apple and butter pieces.
  10. Cut the round into 8 equal wedges with a floured chef's knife or bench scraper, then transfer the wedges to the prepared half-sheet pan, spacing them about 2 inches apart.
  11. Brush the tops lightly with any cream left in the measuring cup or with a few drops of additional cream if needed, then sprinkle 1 tbsp turbinado sugar evenly over the wedges for a crunchy top.
  12. Bake the scones on the center rack at 400°F (204°C) for 16-18 minutes, rotating the pan once after 10 minutes, until the tops are golden, the edges are set, and an instant-read thermometer inserted into the center of a scone reads about 200°F (93°C).
  13. Let the scones cool on the hot sheet pan for 5 minutes so they finish setting, then transfer them with a spatula to a wire rack and cool for at least 10 minutes before serving warm or at room temperature.

Nutrition (per serving)

  • Calories: 316
  • Protein: 6 g
  • Fat: 16 g
  • Carbohydrates: 38 g
  • Fiber: 2 g
  • Sugar: 14 g
  • Sodium: 281 mg

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