Scones are a handy little treat to have. You can make a batch in next to no time, they can be sweet or savoury depending on your mood, and they’re great with a cuppa. In fact, there are a few other advantages to scones — share them with friends, keep them in the freezer — and at less than $5 per serve, these apple pie scones are great for the budget conscious.
Naturally, this particular recipe was inspired by the humble apple pie. I really liked the flavours of cinnamon, ginger and — of course — fresh apple. If you’re wondering about the type of apple to use for this apple pie scone recipe, the answer is ‘any kind’. I used a sweet variety (think Kanzi, Fuji, Royal Gala), but you could also use those varieties that have a sweet-tart balance (my mouth waters just thinking about them).
- 1 large egg
- 1/4 cup unsweetened apple sauce
- 1 tsp lemon juice)
- 1 tbsp sugar
- 1 medium apple
- 2 cups plain flour (plus a small amount for dusting)
- 1/2 tsp salt
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 5 tbsp cold butter
- Preheat the oven to 210C.
- Wash the apple, cut it into quarters, then cut off the core from each piece. Use a box grater or large holed cheese grater to shred the apple.
- In a medium bowl, whisk together egg, apple sauce, lemon juice, sugar, and shredded apple.
- In a separate bowl, stir together flour, salt, baking powder, cinnamon, and ginger. Once combined, add butter and work it into the flour until it resembles coarse, damp sand.
- Pour the apple egg mixture into the flour and butter bowl. Stir until a dough forms and no more dry flour remains on the bottom of the bowl.
- Turn the dough out onto a lightly floured surface and shape into a 15cm wide, 4cm thick disc. Cut the disc into eight wedges.
- Line a baking sheet with parchment paper and place the cut scones on top. Bake scones for 18-20 minutes, or until they are just slightly golden brown on top. Allow the scones to cool completely.