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scones stuffed with apple butter on parchment lined baking tray

Apple Butter Scones

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Buttery, flaky, moist, and stuffed with sweet, spiced apple butter - these Apple Butter Scones are a celebration of cozy fall flavors. Like something you might find at a fancy pastry shop, these scones are so special and really fun to make and eat.

  • Total Time: about 1 hour
  • Yield: 6 large scones

Ingredients

3 cups all-purpose flour, plus more for dusting

½ cup granulated sugar

1 ½ tablespoons baking powder

1 tablespoon ground cinnamon or apple pie spice

¼ teaspoon salt

2 sticks (½ pound) unsalted butter, grated (you can absolutely use salted and I often do)

1 cup heavy cream

1 egg

1 teaspoon vanilla extract

about 1 cup apple butter

a few tablespoons of cream for brushing scones before baking

a few tablespoons of sugar for sprinkling scones before baking

Instructions

  1. In a large mixing bowl, stir together the flour, granulated sugar, baking powder, salt, and cinnamon. 
  2. Add the grated butter and mix until the butter is all incorporated and coated with flour
  3. Mix the cream with the egg and vanilla in a large, spouted measuring cup. Pour the cream in slowly while gently stirring the dry ingredients with a fork just until it comes together.
  4. Turn the dough onto a floured surface and lightly press it together until it forms a rough rectangle. Cut dough in half and stack one half on top of the other, press back into a rough rectangle. Repeat this process one more time. The stacking process creates perfect, flaky layers.
  5. Next, roll dough out into a large rectangle about 1/2 inch thick. See photos in blog post for reference. Cut this rectangle in half through the center so you have two squares.
  6. On one of the squares, mark 6 even rectangles. Using your fingers or a small measuring spoon, make an indentation down the middle of each rectangle.
  7. Place about 2 tablespoons of apple butter inside each indentation.
  8. Lift the second square of dough and place it gently on top of the square with apple butter. Line up the edges as best you can.
  9. Slice scones using a bench scraper or sharp knife. It's ok if some apple butter oozes out.
  10. Place scones onto parchment lined baking sheet and freeze for 30 minutes while you clean up and preheat the oven to 400 degrees F.
  11. After scones have chilled, brush them with heavy cream and sprinkle with sugar.
  12. Bake scones for 20-25 minutes, tenting with foil after about 15 minutes if the tops are getting too brown.
  13. Enjoy warm or room temperature.

Notes

I like to make these into larger "bakery-style" scones as it is just easier to stuff them. You can make them smaller using the same process and just make them into smaller squares instead of large rectangles. I have not tried making these into the common triangle/wedge style but I think it would work just fine.

Cooled scones will keep, covered at room temperature, for 3 days.

Once shaped, unbaked scones can be frozen for up to 3 months if wrapped tightly to prevent freezer-burn. Bake straight from the freezer.

  • Author: anita | wild thistle kitchen
  • Prep Time: 20 minutes plus chilling
  • Cook Time: 20 minutes
  • Category: scones, breads, breakfast, fall
  • Method: baking
  • Cuisine: American

Find it online: https://wildthistlekitchen.com/apple-butter-scones/