Apple Scones with Cinnamon and Nutmeg
Grating the apple instead of dicing it changes these scones more than you might expect. The shreds disappear into the dough, keep the crumb moist from edge to edge, and spread apple flavor through every bite rather than in occasional chunks. Cinnamon and a quarter teaspoon of nutmeg do the rest.
The method is a classic cream scone. Whisk the flour, sugar, baking powder, salt and spices, then cut in cold cubed butter with a pastry cutter or fork until the mix looks like coarse crumbs. Stir in the grated apple, then a mixture of heavy cream, one egg and vanilla, just until the dough holds together. A gentle knead, a 1-inch-thick round, eight wedges, a brush of cream and a sprinkle of coarse sugar, and they bake at 400°F for 18 to 20 minutes.
Cold butter is non-negotiable. Those little pieces melt in the oven and leave pockets that make the scones flaky and tall. Handle the dough as little as possible for the same reason. The coarse sugar is my favorite detail, because that crunchy, sparkly top is half the charm. A quarter cup of chopped nuts or dried fruit worked into the dough is a nice extra. They are best a little warm, when the cinnamon smells strongest.
More morning recipes like this are gathered in my scones and breakfast bakes.
PrintApple Scones
Cream scones with grated apple, cinnamon and nutmeg, cut into wedges and finished with coarse sugar.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 scones 1x
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup grated apple (about 1 medium apple)
- 1/2 cup heavy cream, plus a little for brushing
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp coarse sugar (for topping)
Instructions
- Heat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk the flour, sugar, baking powder, salt, cinnamon and nutmeg.
- Add the cold butter and cut it in with a pastry cutter or fork until the mixture looks like coarse crumbs.
- Stir in the grated apple until evenly distributed.
- In a separate bowl, whisk the cream, egg and vanilla. Pour into the dry ingredients and stir just until combined.
- Turn the dough out onto a lightly floured surface and knead gently into a ball. Pat into a 1-inch-thick circle and cut into 8 wedges.
- Set the wedges on the baking sheet with space between them. Brush the tops with a little cream and sprinkle with the coarse sugar.
- Bake for 18-20 minutes, until golden brown and a toothpick inserted in the center comes out clean.
- Cool slightly before serving, warm or at room temperature.
Notes
For extra texture, add 1/4 cup of chopped nuts or dried fruit to the dough.
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