Apple Streusel Scones

These apple scones are moist and rich with warm fall spices like allspice, nutmeg, cardamom, and of course, cinnamon. A simple brown sugar streusel is the perfect topping for these tender scones!

Now that we’re in to the second week of November, cozy meals are a must. These apple scones will make your house smell homey and warm while baking.

Any apple should work in this recipe, so go ahead and use your favorite variety or what you have on hand at home. I used a Granny Smith apple, which has a great tartness and firmer texture.

Tips for making perfect scones—

Scones are an important practice in mise en place, which means putting everything in its place before beginning. The act of making the scones is quick; more time is actually spent setting it all up!

• Going ahead and whisking the flour with the sugar, spices, and baking powder will cut down on unnecessary worry.
• Since the butter needs to stay cold, it should be cubed and stowed away in the refrigerator until it’s needed.
• The whole milk needs to be whisked with the egg before adding these liquids to the scone dough. It also needs to be kept cold until use.
• The apple is an extra addition that needs to be prepared beforehand to avoid forgetting it!
• The streusel is also an additional ingredient that isn’t added until the scones are cut, so having it ready to go is necessary.

APPLE STREUSEL SCONES

Makes eight scones

INGREDIENTS

FOR THE SCONES

• 2 3/4 cups (330 g) all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon allspice
• 3/4 teaspoon cinnamon
• 1/8 teaspoon cardamom
• 1/4 teaspoon nutmeg
• 1/3 cup (67 g) light brown sugar
• 8 tablespoons (112 g) unsalted butter, cubed and kept cold
• 2/3 cup (85 g) finely chopped apple (a small to medium sized apple)
• 2/3 cup (160 g) whole milk
• 1 large egg, cold
• 1 teaspoon vanilla extract
• whole milk, for brushing

FOR THE STREUSEL

• 1/4 cup plus two tablespoons (45 g) all-purpose flour
• 2 tablespoons (26 g) light brown sugar
• 2 tablespoons (28 g) unsalted butter, cubed and cold
• pinch of salt
• 1/4 teaspoon cinnamon

INSTRUCTIONS

Preheat the oven to 400 F. Whisk together the flour, baking powder, salt, spices, and brown sugar in a large bowl and set aside. In a separate bowl or measuring cup, whisk the whole milk, egg, and vanilla together and keep in the refrigerator until ready for use.

Peel the apple and cut into four sections around the core. Lay each section flat and slice thinly, like matchsticks. Cut the sections crosswise the same way. This will create very fine chopped, almost minced, pieces. I like to place the apples in the freezer until they’re added to the scone dough—that way the pieces are nice and cold.

To make the streusel, add the all-purpose flour, brown sugar, cold butter, salt, and cinnamon to a small bowl. Using a fork, work the mixture until it becomes sandy and well distributed. If the butter gets too warm, pop the bowl into the freezer for a few minutes and then continue mixing and tossing. Reserve the streusel in the refrigerator until the scones are cut.

Add the cubed and cold butter to the large mixing bowl, and with a pastry cutter, cut the butter into the scone mixture until the butter is crumb sized. Drizzle in the whole milk mixture and minced apples, folding the dough with a spatula until just combined. Gently bring the dough together so it’s cohesive, and then turn out onto a lightly floured surface. Form a ball, and press and shape into an 8” circle. Cut the dough in eight equal triangles and transfer to a baking sheet lined with a silicone mat.

Brush the tops with whole milk, and sprinkle the streusel the tops. Be generous, there should be plenty of streusel to have a bit of a heavy hand. The streusel can be very lightly pressed to ensure coverage.

Place the baking sheet in the freezer for about 10 minutes, then transfer to the preheated oven and bake for 24-26 minutes or until golden. Let the scones cool on a baking sheet for at least ten minutes before moving to a wire wrack or plate.

These scones can be left in a sealed container for a day; if room temperature, pop them in the microwave for 15 seconds for best taste. If not eaten within a day, go ahead and freeze them. They will taste fresh from frozen after microwaving for about 30 seconds.