Fragrant and not too sweet, these scones are best paired with a cup of coffee or tea for an afternoon snack.
Spiced Apple Scones
Makes 8 scones
Ingredients
- 2 cups (250 grams) all-purpose flour
- ¼ cup (50 grams) granulated sugar
- 2½ teaspoons (12.5 grams) baking powder
- 1½ teaspoons (2.5 grams) Chinese five-spice powder, divided
- 1 teaspoon (3 grams) kosher salt
- ¼ teaspoon (1.25 grams) baking soda
- 6 tablespoons (84 grams) cold unsalted butter, cubed
- 1 cup (120 grams) finely diced firm sweet apple
- 1 cup (240 grams) plus 8 tablespoons (120 grams) heavy whipping cream, divided
- 1½ teaspoons (9 grams) vanilla bean paste, divided
- 1 cup (120 grams) confectioners’ sugar
Instructions
- Preheat oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, granulated sugar, baking powder, 1¼ teaspoons (2.5 grams) five-spice powder, salt, and baking soda. Using a pastry blender or 2 forks, cut in cold butter until mixture resembles coarse crumbs. Stir in apple.
- In a small bowl, stir together 1 cup (240 grams) cream and 1 teaspoon (6 grams) vanilla bean paste. Add cream mixture to flour mixture, and stir until combined and no dry streaks remain.
- Turn out dough onto a lightly floured surface. Gently knead 2 to 3 times to bring dough together. Roll or pat dough into a 7-inch circle (about 1 inch thick). Using a floured knife or bench scraper, cut into 8 wedges. Place at least 2 inches apart on prepared pan. Freeze until firm, about 15 minutes.
- Brush 2 tablespoons (30 grams) cream onto dough wedges.
- Bake until golden brown and a wooden pick inserted in center comes out clean, 15 to 20 minutes. Let cool on pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
- In a medium bowl, whisk together confectioners’ sugar, 5 tablespoons (75 grams) cream, remaining ½ teaspoon (3 grams) vanilla paste, and remaining 1⁄4 teaspoon five-spice powder until smooth and pourable; whisk in up to remaining 1 tablespoon (15 grams) cream if needed. Drizzle glaze onto cooled scones. Store in an airtight container for up to 3 days.
Tried this recipe?Let us know how it was!
What spices could I use instead of the Chinese 5 spice? Thank you so much for a great recipe!!
Hi Kathie,
You can substitute other warm spices in the place of Chinese Five-Spice. Something like cinnamon or pumpkin pie spice would work! Hope this helps and happy baking!
I have been making scones for years. This is one of the best recipes I have come across in a long time. Thank you for sharing this with us. I’m passing it on to a friend in Canada who also does a lot of teas.
This recipe is a keeper!
Deborah
I made these a few days ago and they are the best. I followed the recipe exactly (except the brushed on the cream before I froze them….I didn’t read ahead correctly. However it didn’t make a difference. My guest told me they would pay me to make them for them. Thank you for sharing your wonderful recipe.