Apple Crumb Scones
Take full advantage of the fall apple crop with this scrumptious recipe.
INGREDIENTS | YIELDS 6–8 SCONES
- 2 tablespoons unsalted butter
- ¾ cup brown sugar
- 2 Fuji apples, peeled, cored, and diced
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 egg
- 1 teaspoon vanilla
- ⅓ cup milk
- 1½ cups all-purpose flour
- ½ teaspoon kosher salt
- 2 teaspoons baking powder
- ½ cup (1 stick) unsalted butter, diced and well chilled
For Crumb Topping:
- 1 cup all-purpose flour
- ½ cup rolled oats (not quick cooking)
- ½ cup brown sugar
- ½ cup (1 stick) unsalted butter
Melt butter in a large sauté pan over medium heat. Add ¼ cup brown sugar and apples. Cook, stirring, until golden brown and tender, about 5 minutes. Remove from heat, add cinnamon and nutmeg, and set aside to cool.
Preheat oven to 375°F. Line a baking sheet with parchment. In a small bowl, whisk together the egg, vanilla, and milk; set aside. In a large bowl, sift together flour, salt, baking powder, and remaining brown sugar.
Cut the chilled butter into the dry ingredients, breaking it into small, pea-sized pieces with your fingertips or a pastry blender. Be sure not to mix too much. Butter and flour should create a dry, crumbly mixture, not a paste. Toss in apples.
Make a well in the center of the flour-butter mixture, and pour in the wet ingredients. Stir gently until just moistened. Turn the dough onto a lightly floured work surface and fold it 7 or 8 times, until it holds together. (This is not kneading.) Flatten the dough into a disk 1″ thick. Cut the disk into 6–8 wedges and place them on the prepared pan, evenly spaced.
Rest scones 10 minutes while making the crumb topping. Combine flour, oats, and brown sugar in a large bowl, and cut in the butter until the mixture is moist, but crumbly. Place a generous amount of crumbs on top of each scone, and bake until golden brown, about 15 minutes.