Applescones Recipes

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.

HOW TO MAKE PERFECT SCONES

Steps:

• Whisk flour, sugar, salt, and baking powder together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.
• Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the add-ins, then mix together until everything appears moistened.
• Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it's too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges. For smaller scones, press dough into two 5-inch discs and cut each into 8 wedges. To make 10-12 drop scones: Keep mixing dough in the bowl until it comes together. Drop scones, about 1/4 cup of dough each, 3 inches apart on a lined baking sheet. To make mini (petite) scones, see recipe note.
• Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
• Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
• Meanwhile, preheat oven to 400°F (204°C).
• Line a large baking sheet with parchment paper or silicone baking mat(s). If making mini or drop scones, use 2 baking sheets. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
• Bake for 18-26 minutes or until golden brown around the edges and lightly browned on top. Larger scones take closer to 25 minutes. Remove from the oven and cool for a few minutes. Feel free to top with any of the toppings listed in the recipe Note below.
• Leftover scones keep well at room temperature for 2 days or in the refrigerator for 5 days.

APPLE PIE SCONES

Steps:

• Preheat oven to 375F and line a baking sheet with parchment paper
• Add the flour, baking powder, salt, spices, sugars, and butter to the bowl of a food processor and pulse together until the butter is broken up and only small pieces remain. The mixture will look crumbly.
• Slowly add in the milk, continuing to pulse until the dough comes together.
• Remove the dough from the food processor and fold in the apples by hand.
• Gently roll out the dough on a lightly floured surface until it is about 1 inch thick. Cut out 6 scones with a 3 inch biscuit cutter.
• Place the scones on the prepared baking sheet and bake for about 20 minutes until risen and starting to turn slightly golden on top.
• Remove from the oven and allow the scones to cool before glazing.
• To make the glaze, whisk the powdered sugar, milk, and vanilla extract together until smooth. Gently dip the scones into the glaze, and turn them over onto a rack and let the glaze harden.
• Sprinkle a little nutmeg on top of the glazed scones, if you like (I like.)

CARAMEL APPLE SCONES

Steps:

• In a small bowl, combine the flours, brown sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the cream, egg yolk and vanilla; add to dry ingredients just until moistened. Stir in apple. Turn onto a floured surface; knead 10 times. , Pat into a 5-in. circle. Cut into 4 wedges. Separate wedges and place on an ungreased baking sheet. Bake at 400° for 15-20 minutes or until golden brown. Cool for 10 minutes. Drizzle with caramel topping.

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:

• Preheat oven to 400 F.
• Prepare the dough: Prep the butter: use a sharp knife to cut butter into small sugar cube-sized squares. Then, place the butter in the freezer for about 5 minutes.
• While the butter is in the freezer, combine flour, sugar, baking powder, cinnamon and salt in a medium-sized mixing bowl.
• Remove butter from the freezer and add to the flour mixture.
• Using a pastry blender (or your hands), break the mixture down until you have a coarse meal with pea-sized butter bits.
• Stir in cold cream until the mixture becomes dough-like. The dough should be slightly crumbly. It may seem like there isn't enough liquid, but use the base of the mixing bowl to work the dough into a ball. It should be similar to chocolate chip cookie dough, if the dough sticks to your hands, add 1/4 cup additional flour. Ideally, work the dough minimally. You don't want the butter to begin to melt.
• Divide the dough into two equal halves. Form each half into a small disc, wrap with saran wrap, and chill for 20 minutes.
• Once the dough has chilled, remove from the refrigerator and remove plastic wrap. Working on a lightly floured non-stick surface (I use a silpat mat), roll each dough piece out so that it is 3/4"-1" thick, about 9" round.
• Place one of the rolled-out halves of dough onto a lined baking sheet, set the other half aside. Spread the apple pie filling over the top, leaving a slight lip on the outer edge (like pizza sauce).
• Place the other half of the dough directly on top of the apple pie filling. Use your fingers to press the layers together, trapping the apple pie filling inside like a pop-tart.
• Use a fork or knife to poke a few small holes in the top of the dough for air to escape as the scones bake. Now, chill the dough for 20 minutes, do not skip this step!
• Remove the dough from the refrigerator, use a basting brush to brush 1 tablespoon of milk over the top, and sprinkle with coarse sugar and cinnamon if desired.
• Bake at 400 F for 15 minutes.
• After 15 minutes, remove the scones from the oven. With a very sharp knife, slice the round into 8 triangular pieces (like a pizza).
• Most likely, the scones will not be completely baked through. Use a spatula to spread each scone out on the baking sheet, and continue to bake for about 10 more minutes or until fully baked through. The tops should be golden brown, and the bottom of the scones should not be dough-like.*If the tops of your scones begin to burn, cover them, and reduce the temperature of the oven to 350 F until they are fully baked.
• Once fully baked, remove from the oven and allow to cool completely, then drizzle with a cinnamon glaze, and enjoy!
• FOR THE GLAZE: Combine all ingredients in a small mixing bowl. Beat until combined.

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:

• 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.