If you love apple pie, this is the scone for you. It has just the right touch of cinnamon to offset the sweet apple filling. If you’re short on time, you can use canned apple pie filling, but be sure to drain it well so it doesn’t add too much moisture.
MAKES 6 scones
INGREDIENTS
2 cups (342g/12 oz) Scone Base
¼ cup (50g/1.8oz) granulated sugar
½ teaspoon ground cinnamon
⅛ teaspoon grated nutmeg
1½ cups (300g/10.6oz) Apple Filling or store-bought apple pie filling
½ cup (120g/4.2oz) heavy cream, plus 1 to 2 tablespoons for brushing
1 egg
1 tablespoon coarse sanding sugar
- Preheat the oven to 325°F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the scone base, granulated sugar, cinnamon, and nutmeg. Gently fold in the apple filling.
- In a liquid measuring cup, whisk together the heavy cream and egg. Create a well in the flour mixture and gently stir in the cream and egg, stirring until it all comes together. Do not overmix. If you still have loose flour, you may need to add an additional tablespoon of cream.
- Turn the dough out onto a lightly floured surface. Using a bench scraper, fold the dough over onto itself from back to front, give it half a turn, and repeat quickly until the dough is smooth and evenly incorporated. Do not overwork.
- Gently pat the dough into a 6- to 7-inch round about 1 inch thick. With a lightly floured chef’s knife, cut into 6 equal wedges.
- Transfer to the prepared baking sheet, brush with the heavy cream, and sprinkle lightly with the sanding sugar.
- Bake for 10 minutes. Rotate the pan front to back and continue baking for 8 to 10 minutes, or until golden brown.
- Let the scones cool on a cooling rack for 10 to 15 minutes before serving.