Apple Fritter Scones
Tender scones packed with caramelized fresh apple chunks, a hefty dose of cinnamon and drizzled with a delicious spiced glaze. Super easy and ready in less than an hour. What more could you want?
Sweet caramelized apple chunks are the stars in these tender melt in your mouth scones. One of my favorite things about homemade scones are that they freeze beautifully so you can enjoy freshly baked scones any day of the week. Just flash freeze on a baking sheet until firm, tightly wrap in plastic wrap and place in a ziploc freezer bag. When you are ready to bake just pop them into the oven straight from the freezer. No need to thaw, just add a few more minutes to the baking time.
Apple Fritter Scones
Tender scones packed with caramelized fresh apple chunks, a hefty dose of cinnamon and drizzled with a delicious spiced glaze.
Yield: 8 scones
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
For the Apples:
1 tablespoons unsalted butter
1 large granny smith apple, finely diced, peeled
2 tablespoons granulated sugar
1 teaspoons cinnamon
1 tablespoons water
For the Scones:
1/2 cup plus 2 tablespoons heavy cream, divided
1/2 cup sour cream
2 cups unbleached all-purpose flour (10 ounces), plus additional for work surface
1/2 cup sugar (3 ½ ounces), plus 1 tablespoon for sprinkling
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon table salt
8 tablespoons unsalted butter, frozen, cut into ½ inch pieces
For the Spiced Glaze:
1/2 cup plus 1 ½ tablespoons powdered sugar
1/8 teaspoon ground cinnamon
pinch ground nutmeg
1 tablespoon milk
In a skillet over medium heat, melt butter. Add apples, sugar, cinnamon, and water. Cook, stirring occasionally, until apples are tender, about 8-10 minutes. Remove from heat and spread into a single layer on a large plate. Place in the freezer until needed
Adjust oven rack to middle position and heat oven to 425 degrees. Whisk together 1/2 cup heavy cream and sour cream in a medium bowl; refrigerate until needed.
In the bowl of a food processor fitted with the metal blade, pulse flour, ½ cup sugar, cinnamon, nutmeg, baking powder, baking soda, and salt until combined, about five 1-second pulses. Add butter and toss with a fork to cover in flour mixture. Pulse until mixture looks like coarse cornmeal flecked with pea-sized bits of butter, about 10 to 12 pulses. Transfer mixture to a large mixing bowl.
Add cream mixture to flour mixture; fold with spatula until just combined. With rubber spatula, transfer dough to liberally floured work surface. Dust surface of dough with flour; with floured hands, knead dough 6 to 8 times, until it just holds together in ragged ball, adding flour as needed to prevent sticking.
Roll dough into an approximate 12-inch square. Fold dough into thirds like a business letter, using bench scraper to release dough if it sticks to countertop. Lift short ends of dough and fold into thirds again to form approximate 4-inch square. Transfer dough to plate lightly dusted with flour and chill in freezer 5 minutes.
Transfer dough to floured work surface and roll into approximate 12-inch square again. Sprinkle apples evenly over surface of dough, then press down so they are slightly embedded in dough. Using bench scraper, loosen dough from work surface. Roll dough, pressing to form tight log. Lay seam-side down and press log into 12 by 4-inch rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles and transfer to parchment-lined baking sheet.
Brush tops with 2 tablespoons of heavy cream and sprinkle with remaining tablespoon sugar. Bake until tops and bottoms are golden brown, 18 to 25 minutes. Transfer to a wire rack to cool slightly.
While the scones are cooling, make the spiced glaze by mixing the powdered sugar, cinnamon, nutmeg and milk together until smooth. Drizzle over each scone and allow the icing to dry before serving.
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