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Apple Cinnamon Scone Wedges, fall treats recipes easy
Brittany Stage

Apple Cinnamon Scone Wedges

These apple cinnamon scone wedges use cold butter and the simple pat-and-cut method to produce a tender, flaky texture with sweet apple tucked inside every bite. They bake up golden in about 20 minutes and smell like fall the whole time.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour spooned and leveled, plus extra for the surface
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp fine salt
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 6 tbsp unsalted butter very cold, cut into small cubes
  • 1 cup apple peeled and finely diced, about 1 medium apple
  • 1/2 cup heavy cream cold, plus 2 tbsp for brushing
  • 1 tsp pure vanilla extract
  • 2 tbsp coarse sugar for sprinkling on top, such as turbinado

Equipment

  • large mixing bowl
  • pastry cutter or box grater
  • large rimmed baking sheet
  • parchment paper
  • sharp knife or bench scraper
  • pastry brush

Method
 

  1. Line a large baking sheet with parchment paper and set it aside. If you are doing the freezer rest before baking, you will need this pan cold, so you can slide it into the fridge now.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg until combined.
  3. Add the cold butter cubes to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture looks like coarse crumbs with some pea-sized pieces still visible. You can also freeze the butter and grate it on a box grater directly into the flour, which makes this step faster. Work quickly so your hands do not warm the butter.
  4. Add the diced apple and toss gently to coat the pieces in flour. This helps keep the apple distributed and prevents it from sinking.
  5. Stir the vanilla into the 1/2 cup of cold cream. Drizzle it over the flour mixture and fold everything together with a spatula or your hands until the dough just comes together. It will look shaggy and a little dry, and that is fine. Do not add more cream and do not knead it. Overworked dough makes tough scones.
  6. Turn the dough out onto a lightly floured surface and gently press it into a round about 7 inches across and 1 inch thick. If it cracks at the edges, just press them back together gently.
  7. Cut the round into 8 equal wedges, like slicing a pie. Transfer the wedges to the prepared baking sheet, spacing them about 1 inch apart. Place the whole pan in the freezer for 20 minutes. This cold rest is what gives you that flaky, layered texture when they hit the hot oven.
  8. While the scones chill, heat your oven to 400 degrees.
  9. Brush the tops of the chilled wedges with the remaining 2 tablespoons of cream and sprinkle generously with coarse sugar. Bake for 18 to 21 minutes, until the tops and edges are golden and a toothpick inserted into the thickest part comes out clean. The apple pieces inside will be tender.
  10. Let the scones cool on the pan for 5 minutes before serving. They are best warm but still good at room temperature a few hours later.

Notes

Honeycrisp or Fuji apples hold their shape well during baking and stay slightly firm. Granny Smith works if you prefer a tart note. Avoid apples that are very high in moisture, like McIntosh, which can make the dough wet.