Homemade Apple Crumble Scones
These delicious apple scones are everything you love about fall in one recipe. From the buttery flaky scone dough filled with cinnamon and fresh apples to the crunchy crumble topping to the tangy glaze, there's nothing better on a cool fall day!
Equipment
- Baking tray
- Parchment paper
- sharp chef's knife
- 2 small bowls
- spoon
Ingredients
Cinnamon Apple Scone Dough
- 2 cups all purpose flour spooned and leveled
- 2 tsp baking powder sifted
- 1/2 tsp kosher salt
- 1 tsp ground cinnamon
- 1/3 cup brown sugar
- 1/2 cup unsalted butter 1 stick; very cold and cut into cubes
- 1/2 cup buttermilk
- 1 egg
- 1 apple cored and finely diced
Crumble Topping
- 2 tbsp butter melted
- 1/4 cup brown sugar
- 1/4 cup all purpose flour
Creamy Glaze (Optional)
- 1 cup powdered sugar
- 2 tbs heavy cream or milk
- 1 tsp lime juice or apple juice
Instructions
- Preheat the oven to 400 degrees F. Line a half sheet tray with a sheet of parchment paper.
- Place the dry ingredients in the bowl of a food processor (flour, baking powder, salt, sugar, and cinnamon). Pulse to combine.2 cups all purpose flour, 2 tsp baking powder, 1/2 tsp kosher salt, 1 tsp ground cinnamon, 1/3 cup brown sugar
- Add the cold butter and blend for 5-6 seconds until it breaks into small pieces.1/2 cup unsalted butter
- Add the buttermilk, egg, and diced apples. Mix for 3-4 seconds until fully combined.1/2 cup buttermilk, 1 egg, 1 apple
- Dump the scone mixture onto the prepared baking sheet. Knead it into a ball and press it down into a round shape approximately 1 inch tall. Refrigerate for 10-20 minutes.
- In a small bowl, melt the butter for the crumble using the microwave. Stir in the flour and sugar until clumpy.2 tbsp butter, 1/4 cup brown sugar, 1/4 cup all purpose flour
- Add the crumble topping to the top of the scone dough. Use a sharp knife to cut the scones into 8-10 pieces. Separate the pieces to allow them to expand.
- Bake for 18-20 minutes or until the bottoms are golden brown. Allow to cool on the pans for 5-10 minutes before serving.
- To make the optional glaze, whisk the powdered sugar, cream, and lime juice in a bowl and drizzle it over the warm scones. Enjoy!1 cup powdered sugar, 2 tbs heavy cream, 1 tsp lime juice
Notes
This batch makes 8-12 scones depending on how you cut them. Store them in an airtight container in the fridge for 3-4 days or freeze the leftovers for later.
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- Make them by hand. Instead of the food processor, follow the same process but use a fork or pastry cutter to cut the butter into the dry ingredients before adding the wet. You will likely need to add slightly more buttermilk.
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- If your dough feels really sticky on the baking sheet, pop it in the fridge right away. You either added too much liquid or the butter started to warm up. You won't get the same fluffy texture if you bake now. Just refrigerate the whole pan with the dough then reshape it if needed, add the crumble, cut, and bake.
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- Make tiny scones. You don't have to make full-sized scones. Feel free to cut your dough into tiny squares or place the dough in drops on the baking sheet for drop scones.
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- Adjust the spices. I like to use Ceylon cinnamon for these, but you can really try a variety of different seasonings. They'd be great with ground ginger, allspice, apple pie spice, etc.
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- Add some extras. There are so many different ways to flavor these scones! They're wonderful as they are, but you can also try adding chopped walnuts or pecans, chopped candied ginger, cinnamon chips, a little lemon or orange zest, some cranberries, etc. Have fun with them!
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- Increase the apple. There's a fine line between adding too much fruit and not enough. I used one medium-sized apple for this batch and prefer it when I add a little bit extra. You can also add both small diced pieces and larger apple chunks for extra apple flavor.
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- Use a silicone liner. I love using reusables instead of disposables, but I don't use silicone liners for scones. Why? You need to cut the dough, and it'd cut through the mat, which can be dangerous as some contain fiberglass. If you want to use silicone, put the dough on the counter or a cutting board first.
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- Add an extract for extra flavor. Feel free to add up to 1 tsp of vanilla extract, cinnamon extract, or cardamom extract to the dough.
Nutrition
Calories: 417kcal | Carbohydrates: 62g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 306mg | Potassium: 121mg | Fiber: 2g | Sugar: 34g | Vitamin A: 565IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 2mg
Servings: 8
Calories: 417kcal