Yes, another apple recipe! They are in season right up until the end of October here, so taking full advantage. For this recipe, I am remaking my favourite scone recipe…but with an apple twist.

I used the same recipe as the Double Berry Scones, which many of you love (you can find that recipe here). It was one of my most popular posts this summer, so I am so happy that you all love it as much as I do.


This recipe is so simple and works out great time after time. I love how they keep well in the freezer too. They will last you 4-5 days in an airtight container, but freeze them for later. They are perfect after a few minutes in the toaster oven with a cup of coffee.

INGREDIENTS:

  • 2 + 3/4 cups of flour

  • 2 tsp of baking powder

  • 1/3 cup of sugar

  • 1/2 tsp of salt

  • 1/2 tsp of baking soda

  • 4 oz of cold butter, cut into small cubes

  • 1 egg

  • 2 tbsp of heavy cream

  • 1/2 cup of milk (I used oat milk)

  • 1 cup of diced apples

  • 1 cup of white chocolate chips

DIRECTIONS:

  1. Preheat your oven to 400 F and line a baking sheet with parchment paper or a baking mat.

  2. In a large mixing bowl; combine the flour, baking powder, baking soda, salt and sugar. Mix to combine all the ingredients.

  3. Cut your butter into small chunks and then using your hands, work it into the dry ingredients.

  4. Add in the egg, milk and cream. Use a fork or spoon to mix the wet ingredients in.

  5. Dice your apple into small cubes and add to your mixing bowl. Add in the chocolate chips and either using your hands or spatula, fold into the batter.

  6. On a floured surface, roll out the dough into an 8-inch circle. Cut the circle into 8 slices and transfer onto a baking sheet.

  7. Lightly brush each scone with some of the heavy creams and sprinkle a little sugar on each.

  8. Bake scones for about 20 minutes, or until edges start to turn golden. If your scones are on the thicker side, they might need an additional 3-4 minutes.

Let cool slightly before serving. Store in an airtight container for up to 4 days. When you want to reheat, pop them in the toaster oven for a few minutes!

These also freeze very well. Keep frozen for up to two months in a freezer bag!

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