I love scones because they’re only ever so slightly sweet, go great with coffee, and they freeze really well. So, I can whip up a batch, then toss them in the freezer after they cool. That way I can pull out just one Apple Pie Scone at a time on mornings when I want something a little extra special, or thaw a few if unexpected guests stop by. They’re easy to make and great to keep on hand!
What Kind of Apple Should I Use?
This recipe is pretty flexible. I’d go for a sweet or sweet-tart variety of apple, like Fuji, Gala, Honeycrisp, or McIntosh, rather than a fully tart variety like Granny Smith.
How to Freeze Apple Pie Scones
If you plan to freeze your scones, make sure they cool completely at room temperature first to prevent condensation. Once cooled, simply place them in a gallon-sized freezer bag and pop them in the freezer! They thaw fairly quickly at room temperature, or you can microwave for 15-30 seconds for a nice warm treat.
Try These Other Scone Flavors:
- Cranberry Orange Cream Scones
- Lemon Poppy Seed Two-Bite Scones
- Cheddar Scallion Scones
- Lemon Blueberry Scones
Fresh Apple Pie Scones
- 1 large egg ($0.27)
- 1/4 cup unsweetened apple sauce ($0.20)
- 1 tsp lemon juice ($0.07)
- 1 Tbsp sugar ($0.02)
- 1 medium apple* ($0.70)
- 2 cups all-purpose flour (plus a small amount for dusting) ($0.38)
- 1/2 tsp salt ($0.02)
- 2 tsp baking powder ($0.08)
- 1 tsp cinnamon ($0.10)
- 1/2 tsp ground ginger ($0.05)
- 5 Tbsp cold butter ($0.50)
CINNAMON GLAZE (optional)
- 1/2 cup powdered sugar ($0.09)
- 1/2 tsp cinnamon ($0.05)
- 2 tsp water ($0.00)
- Preheat the oven to 400ºF. 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 the egg, apple sauce, lemon juice, sugar, and shredded apple.
- In a separate large bowl, stir together the flour, salt, baking powder, cinnamon, and ginger. Once combined, add the butter and work it into the flour until it resembles coarse, damp sand.
- Finally, pour the bowl containing the apple egg mixture into the large bowl with the flour and butter. Stir just 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 6-8 inch wide, 1.5 inch thick disc (sprinkle more flour on your hands and on the surface of the dough if needed. The dough may be slightly sticky). Cut the disc into eight wedges.
- Line a baking sheet with parchment paper and place the cut scones on top. Bake the scones for 18-20 minutes in the fully preheated oven, or until they are just slightly golden brown on top. Allow the scones to cool completely.
- To make the glaze, stir together the powdered sugar, cinnamon, and water until a thick paste forms. Once the scones are fully cooled, drizzle the glaze over top.
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How to Make Apple Pie Scones – Step by Step Photos
Preheat the oven to 400 degrees. Wash a medium apple well, then cut into quarters. Cut the core out from the center of each quarter. Use a box grater or a large holed cheese grater to shred the apple (this yielded about 1.25 cups of shredded apple).
Whisk together one large egg, 1/4 cup apple sauce, 1 tsp lemon juice, 1 Tbsp sugar, and the shredded apple until combined.
In a separate large bowl, stir together 2 cups of all-purpose flour, 1/2 tsp salt, 2 tsp baking powder, 1 tsp cinnamon, and 1/2 tsp ground ginger.
Add 5 Tbsp COLD butter to the flour mixture and work it in until it resembles coarse, damp sand. I just use my hands to kind of smush and grind the butter into the flour, but you can use a pastry cutter (affiliate link) or even freeze the butter and then shred it using a cheese grater straight into the flour. The goal is to get little tiny pieces of solid butter mixed into the flour. Those little pieces are what help achieve a flakey texture in the final scone.
Pour the bowl with the apple-egg mixture into the bowl of dry ingredients. Stir it just until a dough forms and no dry flour remains on the bottom of the bowl. The dough may still be slightly wet or sticky, but that’s okay.
Turn the dough out onto a lightly floured surface and gently shape it into a 6-8 inch wide disc (about 1-1.5 inches thick). Dust the surface with a small amount of flour, if needed, to keep your hands from sticking. Cut the dough into eight wedges.
Place the scones on a baking sheet covered with parchment paper.
Bake the apple pie scones in a fully preheated 400 degree oven for 18-20 minutes, or until they are light golden brown. Allow the scones to cool completely.
Once the apple pie scones have cooled, prepare the glaze. In a small bowl stir together 1/2 cup powdered sugar, 1/2 tsp cinnamon, and 2 tsp water. Stir until a thick, almost paste-like mixture forms. Drizzle the glaze over the scones.
Hello lazy Sunday afternoon treat…