Apple Scones
- Total Time: 50 mins
- Yield: 16 1x
Description
Try these sweet, seasonal treats for a grab-and-go breakfast that will brighten your morning.
Ingredients
- 2 cups (480 ml) flour, half whole wheat and half unbleached all purpose
- 1/4 cup (60 ml) sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (120 ml) butter, cold and cut into pieces
- 1 tsp cinnamon
- 3 apples, peeled and cut into small pieces
- 1 egg
- 1/2 cup (120 ml) milk
- 1 tsp lemon juice
- 1 tsp brown sugar
Instructions
- In a bowl mix flour, sugar, baking powder, baking soda, 3/4 of the cinnamon and salt. Add in butter. Using your hands break the butter up into the dry ingredients until it makes a sandy texture (takes about 5 minutes). Add in the apple pieces and mix well.
- In another bowl beat the egg, milk and lemon juice together. Pour a little at a time into the dry ingredients and mix before adding in more. It will make a very wet dough. Turn it out onto a floured surface and knead about 4 or 5 times. Using your hands, pat out the dough into a round circle about 1/2 inch thick.
- Take out a round baking sheet (pizza pan) and pour about 1/2 tbsp of oil on it. Using a napkin, spread the oil around on the pan so it’s nice and oiled but not overly so. Because I used a cutting board to knead and spread my dough out onto, I took the pizza sheet and turned it on top of the dough. Sliding one hand under the cutting board and the other on top of the pizza sheet, flip it over so the pizza pan is on the bottom. Gently lift the cutting board off the dough and pat out the dough again. Take a knife and cut the dough like a pizza to make about 16 scones.
- Sprinkle brown sugar and the rest of the cinnamon on top of the scones and put in a preheated oven at 400F for about 15- 20 minutes or until the top is golden brown.
- Prep Time: 30 mins
- Cook Time: 20 mins
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 170
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Frequently Asked Questions
The instructions use a pizza pan to flip the dough — is there an easier way?
The technique described — kneading on a cutting board, then inverting the oiled pizza pan on top of the dough and flipping the whole thing so the pan ends up on the bottom — is the recipe’s solution for transferring a very wet, sticky dough without losing its shape. If you have a well-floured parchment sheet, you can also pat the dough out directly on parchment and slide it onto the pan, which avoids the flip entirely.
Why does this scone dough use half whole wheat and half all-purpose flour?
The recipe calls for 2 cups total — half whole wheat and half unbleached all-purpose flour. The whole wheat adds a slightly nutty, hearty flavor and denser texture that complements the apple pieces, while the all-purpose flour keeps the scones light enough to rise properly with the baking powder and baking soda. Using all whole wheat would make the scones noticeably heavier.
