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: 8scones
Author: Beth Cato
Equipment
baking sheet with parchment or scone pan
knife or bench knife
Ingredients
Scones
2cupsall-purpose flourplus more for surface
1/4cupwhite sugar
2 1/2teaspoonsbaking powder
1 1/4teaspoonspie spice
1teaspoonkosher salt
1/2teaspoonbaking soda
6Tablespoonsunsalted butter cut into cubes and cold
1teaspoonvanilla extract
1cuphalf & half or milk, plus more for tops if desired
1medium baking apple (about 120 grams) peeled and diced
Glaze
1cupconfectioners' sugar plus more if needed
sprinklepie spice
1Tablespoonhalf & half plus more if needed
1/2teaspoonclear vanilla extract
Instructions
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.