This is my passionate opinion. Scones are the most underrated of all pastries. Indeed, the range from can’t believe it to it’s okay The range may be wide, but when you find something great, it’s magic. It’s such a scone. It may not be the fanciest food, but one bite and you’ll want to send a message to everyone you know.
Crunchy, buttery layers meet a warm apple and cinnamon-scented glaze, recreating all the comforting nostalgia of apple pie in every tender bite.
Dare I say it…one of my best recipes?
Ingredients needed for apple pie scones
- apple: Use whatever you have on hand. I love Cosmic Crisp or Gala for its natural sweetness and firm texture.
- Sugars: We use brown sugar for the apples, granulated sugar for the batter, turbinado for the top, and powdered sugar for the glaze. You can omit the turbinado and glaze if you like, but you’ll need at least two types of sugar to get the right flavor and texture.
- salt: A pinch brings all the flavors to life.
- spices: Cinnamon, nutmeg, and a touch of ginger provide a comforting, heartwarming fall flavor.
- butter: Always cold is the key to a flaky, soft layer.
- All-purpose flour: A durable and reliable scone base.
- Baking powder + baking soda: Indispensable for lifting and lightness.
- Whole milk yogurt: Using yogurt instead of milk or eggs will help the dough come together and make your scones moist and soft.
Tips for making scone dough
Scones are surprisingly simple and much easier than yeast bread, but with a few key techniques you can achieve the perfect soft and flaky texture every time.
Do not over mix. When mixing the dough, stop as soon as it comes together. If you use too much, gluten will form, resulting in a hard, chewy scone instead of light, crumbly layers. The dough should look a little fuzzy and a little dry. This is exactly what you want. think push Bring the dough together instead of kneading it.
Keeps everything cold. Cold butter is the secret to the visible layers and high rise. Some bakers grate and freeze butter, but I’ve found that if you work quickly and avoid using too much, roughly chopping refrigerator-chilled butter turns out beautifully. You should still be able to see distinct bits of butter in the dough. Those pockets melt in the oven, creating steam and lift. If the dough starts to feel warm and soft, place the formed scones in the refrigerator for 10 to 15 minutes before baking.
How to store leftovers
We recommend storing the scones unglazed until you are ready to serve them. If baking the day before, simply prepare the glaze fresh and drizzle just before serving. Store leftover scones in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness. To reheat, heat in the toaster oven for a few minutes until heated through.
And truly, these are best enjoyed with hot coffee and good company. Enjoy every comforting bite.
explanation
Warm spices, soft apples, and a silky cinnamon glaze are drenched in scone form.
For apples:
- 2 apple, peeled and sliced ​​very thinly
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger powder
- fresh grated nutmeg
- pinch of salt
For scones:
- 3 1/2 cup Flour (420 grams)
- 1 teaspoon of salt
- 2 tablespoons sugar
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 10 tablespoons Cold butter, grated or chopped into cubes and kept cold until ready to mix
- 1 3/4 cup cold whole milk greek yogurt
- Toppings: fresh cream, turbinado sugar
For glaze:
- 1 cup powdered sugar
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1–2 tablespoon of fresh cream
- Prepare the apples. Thinly slice the peeled apple and place in a large bowl. Add remaining ingredients and mix until apples are coated. Set aside while you prepare the scone dough.
- Preheat oven to 425 degrees °F.
- In a large mixing bowl or the bowl of a stand mixer, add together the flour, salt, sugar, baking soda, baking powder, and cinnamon and whisk to combine. Add the cold butter to the bowl. Use your fingers to press the butter into the dry ingredients. Don’t over mix as you want to leave chunks of butter in the flour.
- Add cold yogurt. Using a spatula or the whisk attachment on a mixer, mix the yogurt with the remaining ingredients until it begins to combine. The dough should still be quite fuzzy.
- Turn the dough out onto a floured surface and use your hands to press it together into a rectangle about 2 inches thick. Cut the rectangle into 3 equal parts and stack the 3 pieces on top of each other. Flatten again to about 2 inches thick, cut into 3 equal parts, and overlap the 3 parts. Press down and roll until you have a rectangle about 12 inches long and 8 inches wide.
- Place the apples in an even layer in the center of the rectangle, leaving any liquid from the apples behind.
- Fold the bottom third of the dough over the apples, roll the top third, and flip it over so the fold is at the bottom of the dough. Cut into desired shape and size. Makes about 8 large scones and 10-12 small scones. Brush with fresh cream and sprinkle with turbinado sugar. Place the scones on a lined baking sheet and bake on the bottom rack until golden brown, 20 to 22 minutes. Remove from oven and set aside.
- Prepare the glaze. Mix the glaze ingredients. Drizzle over scones and serve immediately. enjoy!
- Preparation time: 20
- Cooking time: twenty two
- category: scone
keyword: scones, apple pie
Source: Camille Styles – camillestyles.com
