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

Ingredients:

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

Directions:

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.

 

One Year Ago: Baked Apple Sauce                     

Two Years Ago: Peanut Butter Delight Pupcakes 

 

11 Responses to “Apple Fritter Scones”

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    1
    Fran@fransfavs.com — October 24, 2012 @ 10:35 am

    Oh, these scones look absolutely scrumptious! It’s the time of year when I can’t get enough apple and pumpkin treats. These look particularly worthy of forgetting to count carbs and calories! And your directions are great–hope to make them soon.

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    2
    Ashley @ Wishes and Dishes — October 24, 2012 @ 11:30 am

    These look great! I love the tip about freezing them and being able to have one anytime!

  3. #
    3
    Jed Gray (sportsglutton) — October 24, 2012 @ 1:16 pm

    What else could I want? Hmmm not too much more. Looks delish!

  4. #
    4
    ChgoJohn — October 24, 2012 @ 3:43 pm

    I can just imagine waking up and having one of these, warmed, for breakfast. Yum!

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    5
    Laura Dembowski — October 24, 2012 @ 8:54 pm

    I’m not typically a scone fan, but those look great! I love freezing baked goods to pop in the oven for a quick and easy breakfast or treat.

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    6
    Wendy@chezchloe — October 29, 2012 @ 8:09 am

    These look like the perfect Sunday morning treat with a cup of spicy tea. I love scones and I love apple fritters.
    Have to re- follow. I’ve missed getting your posts in my mail.

  7. #
    7
    Ashley — November 10, 2012 @ 5:49 pm

    These look wonderful! And how have I never though of freezing scones before?!? Genius! :)

  8. #
    8
    IndyBaker — November 20, 2012 @ 5:24 pm

    These were so good! I’m so glad I made them to take somewhere, otherwise I’m afraid I could have–and would have!–eaten them all myself. Thanks for the great recipe.

    • Christina replied: — November 20th, 2012 @ 5:54 pm

      Yay!! I’m so happy to hear that you enjoyed the scones! Thanks so much for letting me know how they turned out for you! :)

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    9
    Val songer — January 12, 2014 @ 7:54 pm

    I have made the chocolate raspberry scones ( delish!) and the apple ones. I made one change in that I wanted them more apple tasting so I grated 4 apples and cooked them as suggested and then spread them on the dough and prepared them the way the recipe said to. They were amazing! I would definitely do it that way again. This is the most wonderful scone recipe I have found and all my family love them!

    • Christina replied: — January 13th, 2014 @ 9:45 pm

      Yay! I’m so happy to hear that you enjoyed the scones! My family loves these scones, so I make them pretty often and freeze the extras. I’ll have to try using 4 apples next time! Thank so much for letting me know how they turned out for you! :)

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