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5.0 from 12 votes

Easy Apple Scones

These buttery Apple Scones are fragrant with cinnamon, cloves and nutmeg. Delicious and easy to make and simply perfect for breakfast or as a treat.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
2 hrs 30 mins
Total Time
3 hrs 5 mins
Servings: 8 scones
Course: Snacks
Cuisine: American

Ingredients

  • 2 cups (250g) flour (all purpose/plain)
  • ½ cup (100g) granulated sugar
  • 1 tbsp baking powder
  • ½ tsp salt
  • ⅓ cup (75g) unsalted butter , frozen then grated
  • ⅓ cup (80ml) cold heavy cream or buttermilk
  • 1 egg
  • 2 small apples , grated
  • ½ tsp lemon juice optional, so apples don't brown
  • 1 tsp angostura bitters
  • 1 tsp ground cinnamon
  • ¼ tsp ground cloves
  • ⅛ tsp grated nutmeg
Topping
  • 3 tbsp heavy cream (double cream)
  • 2 tbsp demerara sugar
  • caramel sauce to drizzle optional

Instructions

    Cup of Yum
  1. Remember to place the butter in the freezer for at least two hours before starting this recipe.
  2. Grate the butter then place back in the freezer (remember the colder the better!).
  3. Mix the cream or buttermilk with the egg and place in the fridge.
  4. Grate the apples and add the spices, lemon juice and Angostura bitters. Mix to combine.
  5. Sift the flour, sugar, baking powder and salt into a mixing bowl.
  6. Add the grated butter and use a pastry scraper or two forks to mix into the flour.
  7. Pour in the buttermilk/egg and use the forks to combine everything together.
  8. Add the grated apple and mix to combine. If the dough becomes really soft and wet due to the moisture in the apples you might need to add a little more flour.
  9. Tip the dough onto a lightly floured surface. Pat the dough into a rectangle then fold the dough into thirds.
  10. Form a disk (approximately 8 inch - the sides need to be at least 2 inches high). Use a sharp knife or a bench scraper to cut into eight wedges.
  11. Transfer to a baking sheet lined with parchment paper and either space the wedges apart or keep them in a circle but pull each one out a few inches to allow space for them to expand while baking.
  12. Put the tray in the fridge or the freezer and preheat the oven to 200F (400F).
  13. Brush the cold scones with a little cream and sprinkle with the sugar and cinnamon.
  14. Bake for 18-20 minutes or until golden and risen.
  15. Eat warm either plain or drizzled with caramel.