I’ve posted a number of different scone recipes over the years, but this is the first one with apple. The recipe is a variation on the scones from Foster’s Market in Durham, NC. Foster’s version is double this and they make their scones a bit larger. Along with the Cinnamon Apple Scones, Fosters makes Plain, Berry, Peanut Butter, Chocolate Chip Espresso and Maple Walnut, so if apple’s not your thing you have options.
But if you do like a little apple in your scones, the Cinnamon Apple Scones are quite good. They’re softer than most scones thanks to the apple, but they still have very crusty edges and are rich with butter.
Add the buttermilk slowly, because if you add too much liquid the dough will be too soft and the scones will spread. Even with the apple, these spread a little more than the other variations. They’re also not too sweet, so I recommend topping them with a good bit of cinnamon sugar.
- 2 1/4 cups all-purpose flour (290 grams )
- 1/4 cup sugar (50 grams)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt, plus an extra pinch
- 1 1/2 teaspoons ground cinnamon
- 2/3 cup finely chopped, peeled Granny Smith apple
- 12 tablespoons cold unsalted butter (144 grams)
- 1/2 cup plus 2 tablespoons buttermilk plus more buttermilk if needed
- 1-2 tablespoons of heavy cream for brushing tops
- 2 teaspoons cinnamon sugar (mix 2 teaspoons sugar with a pinch of cinnamon)
- Preheat the oven to 400 degrees. Have ready a large heavy duty baking sheet lined with nonstick foil or parchment.
- Combine the flour, sugar, baking powder, baking soda, salt and ground cinnamon in food processor and pulse to mix.
- Add the butter and pulse until coarse and crumbly, then add the chopped apple and pulse until coarse. Add the buttermilk 2 tablespoons at a time and pulse until just combined and the dough begins to stick together. Add a tiny bit more buttermilk only if mixture seems very dry.
- Empty the crumbly mixture onto a floured surface. Shape into a 6 1/2 inch round.
- Using a buttered chef's knife, cut round into 8 triangles.
- Brush tops of scones with a little heavy cream and sprinkle with cinnamon sugar if desired.
- Bake 25 minutes or until golden brown. Let cool for about 10 minutes before serving.