Bready or Not: Spiced Apple Scones

Posted by on Apr 17, 2024 in apples, Blog, Bready or Not, breakfast, british | 0 comments

These Spiced Apple Scones make for a delicious breakfast. They are great fresh, but they can also be frozen for a convenient meal on the go later in the week.

Bready or Not: Spiced Apple Scones

These are not super sweet. There is enough sugar inside to elevate them above what Americans regard as a biscuit; the glaze not only adds some sweetness, but a texture for contrast. If you want these plainer, just omit the glaze!

Bready or Not: Spiced Apple Scones

If you don’t have pie spice, just use cinnamon with perhaps a sprinkle of nutmeg.

Bready or Not: Spiced Apple Scones

Greatly modified from Bake from Scratch Magazine September/October 2023.

Bready or Not: Spiced Apple Scones

Brighten your morning with these delicious fruit-filled scones! Make a batch over the weekend, and freeze them to pull out throughout the week. Greatly modified from Bake from Scratch Magazine September/October 2023.
Servings: 8 scones
Author: Beth Cato


  • baking sheet with parchment or scone pan
  • knife or bench knife



  • 2 cups all-purpose flour plus more for surface
  • 1/4 cup white sugar
  • 2 1/2 teaspoons baking powder
  • 1 1/4 teaspoons pie spice
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 6 Tablespoons unsalted butter cut into cubes and cold
  • 1 teaspoon vanilla extract
  • 1 cup half & half or milk, plus more for tops if desired
  • 1 medium baking apple (about 120 grams) peeled and diced


  • 1 cup confectioners' sugar plus more if needed
  • sprinkle pie spice
  • 1 Tablespoon half & half plus more if needed
  • 1/2 teaspoon clear vanilla extract


  • Preheat oven at 375-degrees. Line a baking sheet with parchment paper or pull out a scone pan.
  • In a big bowl, stir together flour, sugar, baking powder, pie spice, salt, and baking soda. Cut in the butter, mashing it until it resembles coarse crumbs. Pour in the vanilla and half & half, stirring until just combined. Fold in the diced apple.
  • If using a baking sheet to bake, flour a work space. Flour hands and fold and pat the dough into a thick disc. Use a knife or bench knife to slice it into 8 wedges. Move wedges, spaced out, onto baking pan. Alternatively, press dough into scone pan to evenly fill each hole. Whichever method is used, chill scones for about 15 minutes.
  • If softer scones are desired, measure out a tablespoon of milk and brush that atop the scones. If crisper tops are wanted, leave the scones be.
  • Bake scones until tops are golden brown, 15 to 20 minutes. Let cool for about 20 minutes.
  • Make the glaze. Whisk together confectioners’ sugar, a sprinkle of pie spice, half & half, and clear vanilla until they achieve a thick but oozy texture. Drizzle over scones.
  • Enjoy scones right away, or store at room temperature in a sealed container for up to 2 days. They can also be frozen and thawed for later enjoyment.


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