My Apple Scones are tender, buttery, and made with buttermilk for a soft, rich crumb. Thin cinnamon-coated apple slices are layered into the dough, creating a beautiful visible layers of sweet, spiced apples throughout every scones. They’re flaky, cozy, and packed with fresh apple and warm cinnamon flavor in every bite.
Without a doubt, these scones are inspired by my Jewish Apple Cake, and just like the cake they are not only all about the sweet, fruity apples flavors. It is also about the beautiful layers interior that gives you a crisp apple texture in every bite.
Unlike most of my scones recipes where I add the add ons into the flour mixture, in this recipe, the apples are incorporated into the scones by layering the slices over the pre-made dough.
The Key Ingredients
You will need classic every day staples like flour, butter and sugar, but to make the scones extra tender, and extra flavorful pay attention to these two:
- Apples. But not just any type, use Granny Smith, or Honey Crisp. Both tend to keep thier shape and crisp texture during baking.
- Buttermilk. Its thick consistency helps bring the dough together without overworking it, reducing the risk of developing too much gluten and creating a chewy texture.
Let’s Get Baking
Making scones is a straight forward process, and you only need a large bowl and a fork. When testing this recipe I learned that using cold ingredients, and pouring with 2/3 of the liquids as a start are the key to perfect results.
- Cold ingredients. The colder, the better and crumblier the scones will turn out. The reaso is that cold butter will coat the flour without releasing its water content. Water means gluten chains, and chewy texture.
- The Liquids. You kitchen and environment will make a huge difference when it comes to the amount of liquids needed in the dough. If we add too much, it may be a bit too sticky to press and layer the apples. So start with pouring only about 2/3 of the liquids, then icnoporaing it with a frok.
The dough should be hydrated and easily come together without sticking to your hands and counter. If you notice dry flour that won’t incorporate into the clumpy pieces, add more of the liquids, 1 teaspoon at a time.
Make Ahead
These delicious and comforting scones are best when warm and fresh out of the oven. You can make the dough and assemble the night before then refrigerate over night. Bake when ready.
Tender Buttermilk Apple Scones
Ingredients
- 1 Medium (150g) Apple peeled, cored and sliced into 1/4-inch slices (granny smith or honey crisp)
- 1 Tablespoon (12.5g) Sugar
- 1 teaspoon Ground cinnamon
- 2 Cups (240g) All-purpose flour
- 2 teaspoons Baking powder
- 1/3 Cup (70g) Sugar
- 1/2 Cup (113g) Unsalted butter, very cold
- 1/2 Cup (120g) Cold buttermilk
- 1 Large Egg, cold
Instructions
- Mix the sugar and cinnamon in a small bowl, then sprinkle it over the sliced apples and toss to distribute. Set aside.
- In a large bowl, mix the flour (240g), sugar (70g), and baking powder (2 teaspoons).
- Measure the buttermilk then mix in the egg.
- Use a vegetable grated to grate the butter, then using your hands, toss the butter in the flour mixture.
- Use your hands to rub the butter into the flour, until you no longer notice any dry flour and the mixture look like damp sand.
- Pure over about 2/3 of the buttermilk-egg mixture, then use a fork to distribute the milk.
- Once there is no longer visible flour and you have clumps of dough, use your hand to press the mixture into a dough.
- Dust your work space with flour, then place the and press it into a 9×7-inch rectangle.
- Cut the dough at the center into two parts.
- Top the bottom half with half of the apple slices, then top the slices with the second half of the dough.
- Using your fingers, gently press the dough into a 9×7-inch rectangle.
- Again, slice the dough at the center, and top the bottom half with the rest of the apple slices.
- Press the dough into a 8×6-inch rectangle.
- Using a kitchen knife, cut the rectangle at the center into two 6×4-inch rectangles.
- Cut each rectangle into two rectangles, each 3×2-inches. You should have a total of four parts.
- Cut each part into two triangles, you will have a total of 8-triangles.
- Place the scones over a large cookie sheet lined with parchment paper.
- Pour the liquids from the apples into the buttermilk leftovers, then brush the sides and top of each scones with it.
- Sprinkle the Turbinado sugar on top and refrigerate, or freeze the pan while you warm up your oven to 400°F.
- Bake for 20-25 minutes over the middle oven rack until the scones are golden brown.
- Remove from the oven, allow the scones to cool in the pan for 10-15 minutes, then serve.
- The scones are best when warm and fresh, and it is best to store them at room temperature for up to 3 days.
- Left overs can be stored in a freezable bag and frozen for up to three weeks.
