Perfect Apple Scones
Super soft and warm scones filled with Honeycrisp apple pieces!Fall is happening.
Serves: 8
  • 2 cups all purpose flour
  • ½ cup granulated sugar (I used cane sugar)
  • 2.5 tsp baking powder
  • 1.5 tsp cinnamon powder
  • 1 tsp apple pie spice (If you don't have apple pie spice, you can add a total 1tsp mix of cinnamon, nutmeg and all spice)
  • ½ tsp salt
  • ½ Cup unsalted butter, frozen and grated on a grater (I used a box grater)
  • ½ cup full fat coconut milk or heavy cream
  • 1 large egg
  • 1 tsp vanilla extract
  • 1+3/4 cup packed finely chopped Honeycrisp apple (I used 1 large apple)
  • Coarse sugar for sprinkling on top before baking
  1. Preheat oven to 400F.
  2. Adjust baking rack to the middle position. Line a baking tray with parchment paper or silicone mat and keep aside.
  3. In a bowl, add flour, sugar, baking powder, cinnamon, apple pie spice and salt. Grate the frozen unsalted butter on a box grater and add it in the stirred flour mixture. Mix it using your hands or pastry cutter until it resembles a coarse meal. Set aside.
  4. In another small bowl, add coconut milk, egg and vanilla extract. Stir it until it gets smooth. Add it to the flour mix and using a rubber spatula move it around very very gently until all the flour gets moist. Do not over work the dough or you will get hard scones!!
  5. Slowly add apple pieces and using spatula just bring it all together so apple gets evenly distributed but with minimum stirring of the dough. Transfer the dough mix to the lined baking sheet (Don't panic as it wont look like a proper dough as we are not mixing it too much). Using your hand pat it down into an 8" circle and using a sharp knife cut in 8 slices. If you feel knife is getting stuck, you can coat the knife with all purpose flour everytime you cut in the dough.
  6. Sprinkle with coarse sugar.
  7. Bake in a preheated oven for 22-25 minutes until it gets golden and inside gets cooked. Once out of the oven let it cool.
Basic dough recipe taken from my 'Cherry Scone' Recipe on blog.
Recipe by Naive Cook Cooks at