Apple Scone Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat. Place a metal or ceramic baking sheet in the oven to preheat as well (optional — helps the scones rise and brown).

Combine dry ingredients

In a large mixing bowl, whisk together 3 cups all-purpose flour, 2 tsp baking powder, 3 tbsp granulated sugar, and 1 tsp fine sea salt until evenly distributed.

Cut in the butter

Cut 6 tbsp cold unsalted butter into small cubes. Using a pastry cutter, two forks, or your fingertips, work the butter into the dry mixture until the texture resembles coarse crumbs with some pea-sized pieces of butter remaining. Chilled pea-sized bits create flakiness.

Prepare the apples

Peel, core, and finely dice 1 large apple (about 1 to 1 1/4 cups diced). Pat the diced apple dry with a paper towel to remove excess moisture so the dough doesn't become wet. Toss the diced apple with 1 tsp finely grated lemon zest to prevent browning and add brightness. Fold the apple pieces into the flour-butter mixture so they are evenly distributed.

Make wet mix

In a separate small bowl, whisk together 1 large egg, 1 cup heavy cream, and 1 tsp vanilla extract until smooth.

Form the dough

Make a well in the center of the dry mixture and pour in most of the wet mixture. Stir gently with a wooden spoon or rubber spatula just until the dough comes together. Add additional cream as needed — you may not need every last tablespoon — dough should be slightly shaggy but hold together when pressed. Do not overmix. The dough will be sticky but manageable.

Shape and cut scones

Turn the dough out onto a lightly floured work surface. Using floured hands, gently pat the dough into a 1-inch (2.5 cm) thick round about 8 inches (20 cm) across for large scones, or 7 inches (18 cm) for medium. Using a sharp knife or a bench scraper dipped in flour, cut the round into 8 wedges. Alternatively, pat into a square and cut into 8–9 squares. Handle the dough as little as possible to keep scones tender.

Arrange on baking sheet

Transfer the wedges to the prepared baking sheet, spacing about 1 inch apart. If you preheated a baking sheet in the oven, transfer to that hot surface carefully to help immediate oven spring.

Brush and sugar

Brush the tops lightly with a little additional heavy cream (about 1–2 tbsp). Sprinkle the tops with 1 tbsp turbinado sugar for sparkle and crunch.

Bake

Bake in the preheated 425°F (220°C) oven for 12–16 minutes, rotating the pan halfway through, until the scones are risen, golden on top, and a toothpick inserted in the center comes out clean. Baking time will vary with size — smaller scones may take 10–12 minutes.

Cool

Remove from the oven and let the scones cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool slightly. Serve warm or at room temperature.

Split or serve whole warm scones with 1/2 cup jam and 1/2 cup Devonshire cream (clotted cream) on the side. For traditional serving: place a generous spoonful of jam on the scone, then top with a dollop of Devonshire cream, or reverse order depending on preference. Serve immediately.

Storage: Store cooled scones in an airtight container at room temperature for up to 2 days. Reheat gently in a 300°F (150°C) oven for 5–7 minutes. For longer storage, freeze individually wrapped scones for up to 1 month; thaw and reheat before serving.