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Apple pie scones

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Triangle scones stuffed with apple pie filling served on a plate

 
I cannot claim that sandwiching fresh fruit and jam between layers of scone was my original idea, sadly. I was inspired by the blueberry stuffed scones at Darling Coffee in NYC, which was featured on the show Unique Sweets. It’s one of my favourite shows because it showcases innovative bakers and actually gives a quick overview of some of their most drool-worthy recipes. I learn a ton from the show and I’m always inspired to bake after watching. 
cut apples on a wooden cutting board with a serrated knife

You can easily incorporate fresh fruit, frozen fruit, or dried fruit into a scone dough, mixing it into the dry ingredients before you add the liquid (cream, buttermilk, or milk). For example, you can incorporate chopped rhubarb into your dry ingredients to make these cute little rhubarb scones, or chopped pear into these pear and chocolate scones.

Now, if you want to stuff scones with a filling, the technique is a little different:
  1. Make a big batch of scone dough and divide it into two equal pieces
  2. Roll out the two  portions of dough into two discs
  3. Spread filling over one disc of dough
  4. Top with second disc, pinching edges to seal in the filling
  5. Cut into wedges (or other shapes)
  6. Brush with egg wash or milk, sprinkle with your favourite topping
  7. Bake
A collage showcasing how to make apple stuffed scones. Image 1 shows a disk of scone dough rolled out and topped with a smear of apple butter and chopped apple. Image 2 is the assembled stuffed dough, cutting into wedges with a knife. Image 3 is the stuffed scones before baking on a parchment-lined sheet pan. Image 4 is the baked stuffed apple pie scones

Filling ideas for stuffed scones

 
apple stuffed scone on a plate with a little jar of jam and a knife

These scones are really tender and moist, made with butter and cream, and leavened with baking powder. Since it’s fall, I decided to layer in Eden apple butter and chopped apple. The nice thing about apple butter is the flavour is so concentrated that, on its own, it tastes a lot like apple-y molasses. Sandwiched between two layers of scone, the apple butter mellows into a rich apple pie flavour. I encourage you to serve these warm, 10 minutes after you pull them out of the oven. It’s heart-warming, like eating apple pie in biscuit form.

apple stuffed scones | kitchen heals soul

Remember, the key to making the best scones is to use cold ingredients: make sure the butter is very cold and the cream too. This way, your scones will be more tender, light and flaky, not heavy or greasy.

Apple pie scones

These scones are really tender and moist. The scone dough is filled with a layer of apple butter and chopped apple, which makes these taste like apple pie in the form of scones 
Course Breakfast
Cuisine British
Keyword apple pie scones, stuffed scones
Prep Time 20 minutes
Cook Time 34 minutes
Total Time 42 minutes
Servings 8
Calories 450kcal
Author Janice

Equipment

OXO whisk
Rolling pin
Pastry brush
Sheet pans

Ingredients

  • 375 grams (3 cups) all-purpose flour
  • 50 grams (¼ cup) granulated sugar
  • 15 mL (1 tbsp) baking powder
  • 2.5 mL (½ tsp) Diamond Crystal fine kosher salt
  • 115 grams (½ cup) Stirling Creamery unsalted butter diced and kept cold
  • 1 (1 ) large egg
  • 250 mL (1 cup) whipping cream (35 % fat) plus more to brush on the scones before baking
  • 5 mL (1 tsp) pure vanilla extract
  • 60 mL (¼ cups) apple butter I used Filsinger or Eden brands
  • 1 (1 ) large apple cored and diced
  • 15 mL (1 tbsp) turbinado sugar
  • 2.5 mL (½ tsp) ground cinnamon

Instructions

  • Preheat the oven to 400°F.
  • In a large bowl, whisk together the flour, sugar, baking powder and salt.
  • Drop in the cold, diced butter. With both hands, quickly pick up handfuls of the flour mixture and rub together with your palms to quickly work in the butter. This is called “sanding”. Continue sanding the flour until you obtain a fairly even mixture that ressembles very coarse oatmeal. Make a well in the center of the mixture for the wet ingredients.
  • In a small bowl, combine the cream, egg and the vanilla. Whisk it together to break up the egg then pour the wet ingredients into the well.
  • Using a fork, stir the wet ingredients into the flour, working from the center out. When it’s all combined, give the mixture a last knead with your hands. Divide the dough in 2.
  • Roll half the dough on a lightly surface to a disk of about 9 to 10 inches in diameter each.
  • Spread the apple butter on the surface of one disk, and top with the chopped apple.
  • On a lightly floured surface, roll the other half of the dough until it's just slightly larger than the first half, about 10 or 11 inches in diameter.
  • Place the second dough round on top of the first, pressing it down and gathering in the edges with your palms to tighten the edges and seal them together.
  • Brush the round with cream, sprinkle with turbinado sugar and cinnamon. Cut into 8 large wedges.
  • Transfer the wedges onto a parchment-lined baking sheet, staggering them, and bake for about 30 minutes, until the edges are golden brown.
  • Let the scones cool for about 10 minutes to firm up before scarfing them down.

Notes

  • I used Stirling Creamery butter for this post
  • If you prefer to make your scone dough without eggs, replace the egg with 60 mL (1/4 cup of cream). This means that total for this recipe, you would measure out 310 mL (1-1/4 cups) of cream
Tried this recipe?Mention @kitchenhealssoul or tag #kitchenhealssoul!

Nutrition

Calories: 450kcal | Carbohydrates: 52g | Protein: 6g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 94mg | Sodium: 147mg | Potassium: 302mg | Fiber: 2g | Sugar: 13g | Vitamin A: 861IU | Vitamin C: 1mg | Calcium: 120mg | Iron: 3mg

a stack of freshly baked apple stuffed scones cut into wedges, on a ceramic display

I do my best to bake with the finest ingredients. Stirling Creamery, a Canadian company, has provided the butter for this post.

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21 Responses to Apple pie scones

  1. Medeja September 30, 2013 at 11:16 PM #

    These look and sound like perfect scones for me! 😀

    • Janice Lawandi October 2, 2013 at 3:26 AM #

      You should definitely give them a try 😉

  2. Melissa October 1, 2013 at 5:39 AM #

    Haha! When my wasp guy came he was all “are we doing this the organic way or the other way?” And I was all “I don’t care… I want them all dead dead dead and outta my house” needless to say, we didn’t go organic. Don’t mess with the little buggers!

    • Janice Lawandi October 2, 2013 at 3:27 AM #

      I’m very tempted, but moth balls smell so nasty, and I read somewhere that fumigating doesn’t really work with moths (which really worries me because I’m not sure how my vacuuming is going to top fumigating?).

    • Janice Lawandi October 2, 2013 at 3:28 AM #

      Oh man, wasps = way worse. At least moths don’t bite. I guess I’m “lucky” in the grand scheme of bug problems 😉

  3. Yes Cook October 2, 2013 at 7:59 AM #

    Love apples and love scones.. delicious.

    • Janice Lawandi October 8, 2013 at 1:54 PM #

      Thanks for stopping by! Hope you get to try them sometime soon!

    • Yes Cook October 9, 2013 at 12:49 PM #

      I sure will try them. Thanks.

  4. Charlotte October 5, 2013 at 7:46 PM #

    As an outsider to the moth situation, I have to say that I found your account pretty darn funny. But if I had to live through it, I’d be pissed. Good luck with the tupperware bins, sweaters, and scones!

    • Janice Lawandi October 8, 2013 at 1:55 PM #

      It’s true. In the moment it was all pretty terrible, but now looking back, it’s rather hilarious 😉
      Thanks for reading!

Trackbacks/Pingbacks

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