Apple Scones with Cinnamon and Cardamom
These apple scones are soft and moist, with just the right amount of spice and a crisp cinnamon-sugar topping. The dough is enriched with heavy cream and butter (no eggs) giving them a rich, tender crumb that’s anything but dry. Enjoy them for breakfast or an afternoon snack.
Servings: 12 scones
Calories: 390kcal
Equipment
- Instant-read thermometer
Ingredients
Apple Scones
- 2 1/2 cups (315 grams) unbleached all-purpose flour
- 1/4 cup (50 grams) packed light brown sugar
- 1 tablespoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground nutmeg
- 1 teaspoon kosher salt
- 1 teaspoon (2 grams) orange zest about 1 orange
- 8 tablespoons (113 grams) unsalted butter frozen
- 200 grams chopped apples Ginger Gold or Golden Delicious recommended
- 1 1/3 cups (320 ml) heavy cream cold
- 1-1/2 teaspoons pure vanilla extract
Egg Wash
- 1 large egg
- 1 teaspoon water
Sugar Cinnamon Topping
- 2 tablespoons (25 grams) granulated sugar
- 1 tablespoon (13 grams) packed light brown sugar
- 1/2 teaspoon ground cinnamon
Instructions
Make the Scone Dough
- Place the flour, brown sugar, baking powder, cinnamon, cardamom, nutmeg, and salt in a large mixing bowl and whisk until well combined. Zest the orange into the dry ingredients and then toss the orange zest until well combined with the other ingredients.
- Peel the apple. Typically, one large apple or 1-1/2 medium sized apples will produce enough fruit for this recipe. With the apple in the upright position and the stem pointing skyward, cut down and around the cores to remove the flesh in 4 lobes (you’ll be left with a square-shaped core). Chop the apple into 1/2-inch pieces until you have 200 grams.
- Grate the frozen butter into the dry ingredients using the large holes on a box grater. Toss the butter into the dough and then use your fingers to rub the butter in the dough for about 20 seconds.
- Add the chopped apples to the butter and dry ingredients and toss the apples until they’re completely coated with flour. Let this mixture sit for 8 minutes. This resting time allows the flour coating to hydrate from the moisture in the apples. When you add the cream, the dough will be moist enough to shape.
- Measure the heavy cream into a 2-cup measuring cup and stir in the vanilla extract. Add 1 cup of the heavy cream to the dry ingredients, and use a dough scraper to mix the ingredients together until the cream is absorbed. Add the remaining cream making sure to fold the dough from the bottom of the bowl to catch the dry flour bits. The dough will look shaggy and there will still be some flour not mixed in.
- Dump the dough onto a floured work surface. Use a dough scraper to get all the dough out of the bowl. Flour your hands. Use the palm of your hand and a bench scraper to shape the dough into a rectangle shape. There will still be some dry bits of flour, but they will be worked into the dough. Use a bench scraper to fold the top third of the dough down towards the center. Fold the bottom third over the top fold. Rotate the dough 90 degrees. Lightly press the dough into a rectangle and repeat the tri-fold method. Repeat this step one more time.
- Divide the dough into two pieces, about 480 grams each piece. Shape each dough into a 6-inch circle, that is 1-inch thick. Cut each circle into 6 pieces. Place the wedges on a board or tray (that will fit into the refrigerator) and chill for 45 minutes.
Make the Sugar Cinnamon Topping
- Place the granulated sugar, brown sugar, and cinnamon in a small bowl. Use your fingers to break up brown sugar clumps and mix the ingredients together.
Bake the Scones
- Preheat the oven to 400°F. Line a half baking sheet with parchment paper. Whisk together the egg and water for the egg wash.
- Place 6 scones on the baking sheet. Brush the tops of the scones with the egg wash, then generously sprinkle the top of each scone with the sugar cinnamon mixture.
- Bake the scones for 13-15 minutes until the tops are golden brown and the scones have increased in height. The internal temperature should be 203°F using an instant-read thermometer.
- Remove the scones from the oven. Let them sit on the baking sheet for 5 minutes, then move them to a wire rack to finish cooling.
- Let the baking sheet completely cool before baking the second batch.
Serving the Scones
- The scones taste best the day they are made because the sugar cinnamon topping creates a nice crunchy topping. Serve them plain, or with butter.
How to Store the Scones
- Store the cooled scones in an airtight container for up to 2 days, then in the refrigerator in an airtight container for up to another 4 days. If refrigerated the scones can be reheated in the microwave or in a 350°F oven.
Notes
Weigh the Ingredients. For the best results weigh the flour to ensure you don't have too much flour which will results in a dry scone.
Make-Ahead Option: After shaping and chilling the scones, you can freeze them for later. Place the chilled scones on a parchment-lined baking sheet and freeze for 2 hours until solid. Transfer to a freezer bag and store up to 3 months. To bake, brush frozen scones with egg wash, add topping, and bake at 400°F for 16-18 minutes (no thawing needed).
Apple Selection: Ginger Gold and Golden Delicious work best because they soften to match the scone texture during baking. Firmer apples like Granny Smith will create chewier chunks that contrast with the tender scone.
The 8-Minute Rest: Don't skip the resting time after coating the apples - this step is crucial for proper dough hydration and prevents overly wet or spreading scones.
Chilling Time: The 45-minute chill time chills the butter, so that the scones will get that beautiful rise when then bake. Don't skip this step. The scones can be made the day before. If making the scones a day ahead, cover them with plastic wrap to prevent them from drying out.
Batch Baking: Always let your baking sheet cool completely between batches to prevent the second batch from spreading.
Baking the Scones: I have an LG oven which tends to bake faster than other oven brands (i.e. Jenn-Air, Whirlpool). Depending on your oven brand, the bake time may be shorter or longer, but it should only be a difference of 2-3 minutes.
Nutrition
Calories: 390kcal | Carbohydrates: 50g | Protein: 7g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 66mg | Sodium: 211mg | Potassium: 116mg | Fiber: 2g | Sugar: 11g | Vitamin A: 668IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 3mg