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!
Today I am excited to share a new and delicious apple scone recipe with you!
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.
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!
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.
More Recipes to Try
If you love simple baked desserts, be sure to check out my blackberry cobbler recipe! Strawberry muffins, baked french toast, and Dutch baby pancakes are reader favorites, they’re the perfect weekend treat!
- 2 cups flour
- 1 stick butter 1/2 cup
- 1/4 cup sugar
- 1 cup apple pie filling
- 2 teaspoons baking powder
- 3/4 cup cream regular milk or almond milk also work
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 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
- Preheat oven to 400 F.
- 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.
- While the butter is in the freezer, combine flour, sugar, baking powder, cinnamon and salt in a medium-sized mixing bowl.
- Remove butter from the freezer and add to the flour mixture.
- Using a pastry blender (or your hands), break the mixture down until you have a coarse meal with pea-sized butter bits.
- 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.
- Divide the dough into two equal halves. Form each half into a small disc, wrap with saran wrap, and chill for 20 minutes.
- 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.
- 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).
- 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.
- 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!
- 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.
- Bake at 400 F for 15 minutes.
- After 15 minutes, remove the scones from the oven. With a very sharp knife, slice the round into 8 triangular pieces (like a pizza).
- 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.
- Once fully baked, remove from the oven and allow to cool completely, then drizzle with a cinnamon glaze, and enjoy!
- FOR THE GLAZE: Combine all ingredients in a small mixing bowl. Beat until combined.