Spiced Apple Scones

Spiced Apple SconesMost of us look forward to vacation. We make reservations and plan for months, even years in advance. However, have you ever noticed how nice it is to come home, whether you have been away days, weeks, or months?

Webster’s says that home is a place where one lives; a residence, the physical structure within which one lives, such as a house or apartment, a dwelling place together with the family or social unit that occupies it; a household. In reality, home means so much more. It is the place we relate to love, family, and special memories.

I don’t even have to be in the driveway. I can see the house in the distance and breathe a sigh of relief. At my age, with a home of my own, there is still something special about going to mama’s house too. I recently visited mama for a few days, and we went on our annual Ellijay apple trip, with a pit stop at the Dawsonville Pool Room for a Bully Burger, yum! This year we had five extra family members join us, which was fun.

Scones are one of my favorite foods. With apples galore, I adapted my blueberry scone recipe to make these fabulous scones. With cinnamon, nutmeg and loads of apples, these scones are precisely what a crisp fall morning breakfast should be!
Spiced Apple Scones

Spiced Apple Scones
  • 2 c. all-purpose flour
  • ⅓ c. packed brown sugar
  • 1 tsp. baking powder
  • ½ tsp. salt
  • ¼ tsp. baking soda
  • 1 tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • 1 stick unsalted butter, frozen, and grated with a cheese grater
  • ½ c. whipping cream
  • 1 lg. egg
  • 2 tsp. vanilla extract
  • 1½ to 2 c. peeled and diced apples (I used a combination of Granny Smith and Braeburn)
  • Spiced Glaze:
  • 1 c. confectioners' sugar
  • ½ tsp. cinnamon
  • pinch nutmeg
  • ¼ c. whipping cream, use more if the consistency is too thick for dipping
  • Glaze for piping:
  • 1 c. powdered sugar
  • 2 to 3 tbsp. whipping cream (you want this stiff enough to pipe onto scones without it running, as mine did)
  1. For the scones:
  2. Preheat oven to 400°F.
  3. Line a baking sheet with parchment paper and set aside.
  4. Place the butter in the freezer for about 30 to 45 minutes. Remove from freezer and shred, using a cheese grater. Return the shredded butter to the freezer until you are ready to use.
  5. In a large bowl, combine the flour, brown sugar, baking powder, salt, baking soda, cinnamon, and nutmeg.
  6. In a small bowl, whisk together the whipping cream, egg, and vanilla.
  7. Add the frozen shredded butter to the flour mixture and toss with fingers to coat with flour.
  8. Stir in the egg mixture just to combine. Transfer dough to a well-floured board and dust top with additional flour. Working quickly, knead the dough a few times. Flatten the dough, using your fingers, into a 12" x 12" square. Sprinkle with apples and lightly press them into the dough.
  9. Fold ⅓ of the dough over, then the other ⅓ over the top of that piece (fold like you would a letter). Press the ends together and shape, if needed into, a 12" x 4" rectangle.
  10. Cut crosswise in the middle, then again in the middle of each piece. You should have four even squares. Cut each square diagonally into two triangles. Place on prepared pan.
  11. Bake 15 to 20 minutes in preheated oven. Remove from oven and cool 10 minutes.
  12. For glazes: In the meantime mix up the glaze mixtures. Brush the spiced glaze onto each scone using a pastry brush. Cool for a few minutes.
  13. Spoon white glaze into a ziptop bag. Snip off a small section of the corner of the bag. Pipe the glaze on top of each spiced glazed scone.
  14. Allow glaze to air dry at room temperature then serve.


Share Button
(Visited 13 times, 1 visits today)

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: