Apple Buttermilk Scones Recipes

APPLE PIE SCONES

Steps:

• Peel and core the apple and cut into small bite size pieces, this will yield about 2 cups.
• Add 1 tablespoon of unsalted butter to a small sauce pan and melt over medium heat.
• Add apple, sugar and spices to the pan and cook until sugar is melted.
• Continue to cook over medium low heat until the apple is starting to soften and the mixture is bubbly and thickened slightly.
• Take off the heat and allow to cool.
• Preheat the oven to 400°F and line a baking sheet with parchment paper.
• Mix 1 tablespoon of granulated sugar with the spices and set aside to use later.
• Add flour, sugar, salt, baking soda and baking powder to a medium mixing bowl and mix to combine.
• Toss the cubed butter in the flour mixture and work it into the flour with the tip of your fingers until about large pea size. Toss in the cooked apple pieces without the syrup.
• In a measuring cup, add buttermilk, egg and vanilla extract and beat to combine.
• Make a well in the middle of the flour mixture and pour in the liquid mixture, reserving about 2 tablespoon to use as egg wash. Add the left over syrup from the cooked apple.
• Fold with a spatula or wooden spoon until a wet dough forms.
• Turn the dough out onto a well-floured board, fold it over itself a 2 - 3 times, and shape into a circle about 1 1/2" thick.
• Cut into 8 scones.
• Place the scones on the prepared baking sheet, brush the top and sides with the reserved egg wash, and sprinkle generously with spiced sugar.
• Bake for 23 - 24 minutes until golden brown and a toothpick inserted in the center comes out clean.
• Let cool completely on a wire rack.

APPLE SCONES

Steps:

• Preheat oven to 425 degrees.
• Measure flour, sugar, b. powder, soda, and salt into large bowl. Cut in butter until crumbly.
• Add apple and milk. Stir to form soft dough.
• Turn out onto lightly floured board; knead gently 8 to 10 times. Pat into two 6-inch circles. Place on greased baking sheet.
• Brush tops with milk; sprinkle with sugar and cinnamon. Score each top into six pie-shaped wedges.
• Bake for 15 minutes or until browned and risen. Serve with warm butter and marmalade.
• Optional: Add 1/2 cup currants to batter.

APPLE CINNAMON SCONES

Steps:

• Preheat the oven to 400 degrees F (204 degrees C), with racks in the upper and lower thirds. Line two baking sheets with parchment paper.
• In a large bowl, whisk together the flour, granulated sugar, baking powder, cinnamon and salt. Add the butter and toss to coat the cubes with flour. Cut the butter into the flour by rubbing it between your forefingers and thumbs until the butter pieces are between the size of peas and walnut halves. Add the chopped apples and toss gently to combine.
• Make a well in the center of the dry ingredients and pour in the cream. Toss the mixture with your fingers to combine, then knead gently to ensure everything is evenly moistened.
• Scoop 1/4-cup mounds of the dough onto the prepared baking sheets (I do this by hand because I like them to look craggy, but you can use a No. 16 (1/4-cup scoop)), leaving at least 1 1/2 inches between them. Brush the tops of the scones with the egg wash and sprinkle generously with turbinado sugar.
• Bake the scones, switching the sheets from front to back and top to bottom at the halfway mark, for 20 to 22 minutes, until the tops and edges are golden brown. The scones can be served warm or at room temperature.

APPLE SCONES

Steps:

• Measure flour, sugar, baking powder, soda, and salt into a large bowl. Cut in butter or margarine until crumbly. Add shredded apple and milk. Stir to form a soft dough.
• Turn dough out onto a lightly floured surface. Knead gently 8 to 10 times. Pat into two 6-inch circles. Place on greased baking sheet. Brush tops with milk, and sprinkle with sugar and cinnamon. Score each into 6 pie-shaped wedges.
• Bake at 425 degrees F (220 degrees C) for 15 minutes, or until browned and risen. Serve warm with butter.

APPLE CHEDDAR SCONES

Steps:

• In a large bowl, combine the first five ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Gently fold in the cheese and apples. Turn onto a floured surface; knead 10 times., Pat into a 9-in. circle. Cut into eight wedges. Separate wedges and place on a greased baking sheet. , Bake at 450° for 12-15 minutes or until golden brown.

APPLE BUTTERMILK SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a cookie sheet with parchment paper.
• Whisk together flour, brown sugar, baking powder, cinnamon, and salt in a large bowl.
• Quickly shred butter into the flour mixture. Using a fork, gently work butter into the flour until it is the consistency of coarse crumbs.
• Whisk buttermilk and egg together in a small bowl and pour over the flour mixture. Use a spatula to combine until just moist. Gently fold in chopped apples, using your hands if necessary, until it just comes together. Do not over mix the dough.
• Turn dough out onto a lightly floured surface, divide in half, and pat each half into a 5-inch circle. Using a bench scraper or knife coated with cooking spray, cut into 6 wedges. Place wedges, not touching, on the prepared cookie sheet
• Bake in the preheated oven until light golden brown, about 15 minutes. Transfer to a wire rack to cool, about 30 minutes.
• Whisk confectioners' sugar, maple syrup, and cinnamon together until a smooth glaze forms. Drizzle over scones and garnish with grated nutmeg.