Apple Scones

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These Almond Apple Scones are such a delicious way to celebrate the flavors of fall. The scones have such a tender, buttery, and flakey texture, and the flavor is bursting with apples, and autumn flavors like cinnamon, and nutmeg - all topped with a sweet almond flavored icing.

Prep Time10

Cook Time25

Total Time35

Course: Dessert

Cuisine: American

Keyword: apple scones, cinnamon, nutmeg, scones

Servings: scones

Calories: 443kcal

Author: Ellen

Ingredients

For the Apple Scones:

2 cups all-purpose flour
½ cup packed brown sugar
1 tbsp baking powder
1 tsp cinnamon
½ tsp salt
¼ tsp ground cardamom
¼ tsp nutmeg
6 tbsp cold butter (cut or grated into small pieces)
1 cup heavy cream
1 tsp vanilla extract
1 tsp almond extract
2 small green apples (peeled, cored, and finely diced)

For the Almond Glaze:

1/2 cup powdered sugar
2 TBS whole milk
1 tsp almond extract
1/4 cup sliced almonds

Instructions

For the Apple Scones:

In a large bowl, whisk together the dry ingredients; flour, brown sugar, baking powder, cinnamon, salt, cardamon, and nutmeg. 2 cups all-purpose flour, 1 tbsp baking powder, 1 tsp cinnamon, ½ tsp salt, ¼ tsp ground cardamom, ¼ tsp nutmeg
Grate the cold butter with a box grater and add it to the flour mixture with a pastry cutter, or two forks until you have a mixture of pea sized crumbs. 6 tbsp cold butter
In another small bowl, whisk together the heavy cream, vanilla extract, and almond extract. 1 cup heavy cream, 1 tsp vanilla extract, 1 tsp almond extract
Slowly drizzle the wet ingredients into the dry ingredients and mix together until you have a nice sticky dough.
Fold the apple pieces into the mixture. 2 small green apples
Pour the mixture out onto a lightly floured surface and knead the dough about 5 times. Form it into a round ball as best as you can, about 9 inches across.
Cut the ball into 8 even sized wedges. Place the scones on a baking sheet in the fridge for 15 minutes.
Preheat the oven to 400 degrees Fahrenheit. Line a cookie sheet with parchment paper.
Transfer the scones to the baking pan, about 2 to 3 inches apart.
Bake the scones for 20 to 25 minutes, or until the tops are golden brown.
Remove from the oven and let them cool on the sheet for 5 minutes, then transfer them to a cooling rack.
When slightly cooled, top them with the almond glaze.

For the Almond Glaze:

In a medium bowl, stir together the powdered sugar, milk, and almond extract until it is the consistency of a glaze. Add more milk, or powdered sugar as needed to get a drizzle-able consistency. 1/2 cup powdered sugar, 2 TBS whole milk, 1 tsp almond extract
Drizzle the glaze over the top of the scones as desired.
Sprinkle sliced almonds onto each scone. 1/4 cup sliced almonds

Nutrition