Tender Buttermilk Apple Scones
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.
Servings 8 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 9x7-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 9x7-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 8x6-inch rectangle.
- Using a kitchen knife, cut the rectangle at the center into two 6x4-inch rectangles.
- Cut each rectangle into two rectangles, each 3x2-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.
If needed, sprinkle some flour over the dough and flour your hands.
Have a cup with flour next to you and dust your work space and hands as needed. Make sure to use small amounts every time.