A Delicious recipe for Apple Scones

August 27, 2019

Looking for a delicious recipe for apple scones? You’ve come to the right place! These apple scones feature apple pie filling sandwiched between two layers of buttery dough!

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Looking for a delicious recipe for apple scones? You’ve come to the right place! These apple scones feature apple pie filling sandwiched between two layers of buttery dough!

Apple Scones

Today I am excited to share a new and delicious apple scone recipe with you! This recipe kicks off our annual seasons of home tour, which means…fall will be here soon!

I am sorry if you love summer, I am looking forward to the new season! I dislike sweating, sticking to leather car seats, melting chapstick, and mosquitoes. Needless to say, I can’t wait for autumn!

Each year, I get together with a group of friends to bring you recipes and holiday decorating ideas! We call this the Seasons of Home tour, and I am so grateful to my friend Ella Claire Blog for hosting this series each year. It is a lot of work for her to put together, so I hope you enjoy it, and if you have a chance, visit her blog and say hello!

Looking for a delicious recipe for apple scones? You’ve come to the right place! These apple scones feature apple pie filling sandwiched between two layers of buttery dough!

Our first recipe of the year is always an apple recipe! Last year I shared an apple brioche bread pudding recipe, and the year before, a no-churn apple pie ice cream recipe!

This year, I’ve got a really yummy apple scone recipe for you!

This apple scone is a derivative of my blueberry lemon scone recipe which has become a reader favorite!

Scones are very basic and straightforward. They are incredibly easy to make, and even easier to eat ;). The key to a good scone is cold butter, and cold dough! So as you make this recipe, be sure to chill when noted, and work the dough as little as you can.

Top Fall Dessert Recipes

no churn apple pie ice cream

baked pumpkin donuts

apple brioche bread pudding

pumpkin chocolate chip cookies

pumpkin spice ice cream


Looking for a delicious recipe for apple scones? You’ve come to the right place! These apple scones feature apple pie filling sandwiched between two layers of buttery dough!

To make these apple scones, I used up a can of my homemade apple pie filling! It made for a delicious scone, and I was able to use some of the syrup left over in the jar to create the glaze!

If you don’t have homemade apple pie filling, don’t worry. Store bought apple pie filling will work for this recipe!

I hope you enjoy this apple scone recipe, and be sure to scroll down and visit my friend’s blogs for more apple recipe ideas!

Looking for a delicious recipe for apple scones? You’ve come to the right place! These apple scones feature apple pie filling sandwiched between two layers of buttery dough!

How to prepare apple scones:

These apple scones have a bit of a twist to them. Rather than mixing the apples into the dough, you will create an apple pie scone by sandwiching the filling between the dough.

To do so, divide the dough into two equal halves. Chill the dough, then roll each half out so that it is about 3/4”-1” thick and about 9” round.

Place one of the halves onto a lined baking sheet, then spread the apple pie filling evenly over the top. Leave a slight lip on the outer edge, like you’re making a pizza!

Then, place the other half of the dough directly on top of the filling. Use your fingers to press the two halves of dough together to sandwich the filling inside, like a pop-tart!

Be sure to poke a couple of holes in the top to allow air to escape while the sones bake!

When to cut apple scones:

This recipe is a bit unique because you won’t cut the scones into a triangular shape until after they’ve baked.

This is because you want the apple pie filling to remain sandwiched inside the dough. In my experience, cutting the round into triangular slices before baking causes the apple pie filling to fall out.

To make these apple scones, bake them for 15 minutes. Then remove them from the oven, and using a very sharp knife, cut them like a pizza, into 8 triangular slices.

Use a spatula to spread each scone (slice) out onto the baking sheet. Place the scones back in the oven and continue to bake until fully cooked.

Yield: 8 scones

Apple Scones

Apple Scones

Looking for a delicious recipe for apple scones? You’ve come to the right place! These apple scones feature apple pie filling sandwiched between two layers of buttery dough!

Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes

Ingredients

  • DOUGH:
  • 2 cups flour
  • 1 stick butter (8 T)
  • 1/4 cup sugar
  • 1 cup apple pie filling
  • 2 tsp. baking powder
  • 3/4 cup cream (regular milk or almond milk also work)
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • GLAZE:
  • 2 cups powdered sugar
  • 1/8 cup apple juice (or remaining syrup from the apple pie filling)
  • 1 teaspoon vanilla extract (optional)
  • dash of cinnamon

Instructions

  1. Preheat oven to 400 F.
  2. Prepare the dough: Prep the butter: use a sharp knife to cut butter into small sugar cube-sized squares. Then, place the butter in the freezer for about 5 minutes.
  3. While the butter is in the freezer, combine flour, sugar, baking powder, cinnamon and salt in a medium-sized mixing bowl.
  4. Remove butter from the freezer and add to the flour mixture.
  5. Using a pastry blender (or your hands), break the mixture down until you have a coarse meal with pea-sized butter bits.
  6. Stir in cold cream until the mixture becomes dough-like. The dough should be slightly crumbly. It may seem like there isn’t enough liquid, but use the base of the mixing bowl to work the dough into a ball. It should be similar to chocolate chip cookie dough, if the dough sticks to your hands, add 1/4 cup additional flour. Ideally, work the dough minimally. You don’t want the butter to begin to melt.
  7. Divide the dough into two equal halves. Form each half into a small disc, wrap with saran wrap, and chill for 20 minutes.
  8. Once the dough has chilled, remove from the refrigerator and remove plastic wrap. Working on a lightly floured non-stick surface (I use a silpat mat), roll each dough piece out so that it is 3/4”-1” thick, about 9” round.
  9. Place one of the rolled-out halves of dough onto a lined baking sheet, set the other half aside. Spread the apple pie filling over the top, leaving a slight lip on the outer edge (like pizza sauce).
  10. Place the other half of the dough directly on top of the apple pie filling. Use your fingers to press the layers together, trapping the apple pie filling inside like a pop-tart.
  11. Use a fork or knife to poke a few small holes in the top of the dough for air to escape as the scones bake. Now, chill the dough for 20 minutes, do not skip this step!
  12. Remove the dough from the refrigerator, use a basting brush to brush 1 tablespoon of milk over the top, and sprinkle with coarse sugar and cinnamon if desired.
  13. Bake at 400 F for 15 minutes.
  14. After 15 minutes, remove the scones from the oven. With a very sharp knife, slice the round into 8 triangular pieces (like a pizza).
  15. Most likely, the scones will not be completely baked through. Use a spatula to spread each scone out on the baking sheet, and continue to bake for about 10 more minutes or until fully baked through. The tops should be golden brown, and the bottom of the scones should not be dough-like.*If the tops of your scones begin to burn, cover them, and reduce the temperature of the oven to 350 F until they are fully baked.
  16. Once fully baked, remove from the oven and allow to cool completely, then drizzle with a cinnamon glaze, and enjoy!
  17. FOR THE GLAZE: Combine all ingredients in a small mixing bowl. Beat until combined.

More Delicious Recipes

Blueberry & Lemon Scones (a reader favorite!)

Scones Flavors from The Vintage Society Co.

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  1. Oh my, these scones looks so delicious! I like to try new things out, your recipe seems to be results in something that totally worth the calories. And I have so many apples that are waiting for making something out of them.