Ingredients:

  • 2 medium firm, tart apples (peeled, cored, and diced small)
  • 2 tablespoons unsalted butter
  • 3 tablespoons light brown sugar, packed
  • ½ teaspoon ground cinnamon
  • Pinch of ground nutmeg
  • 1 tablespoon heavy cream (optional)
  • 2 ½ cups all-purpose flour, plus extra for dusting
  • ¼ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup (1 stick) very cold unsalted butter, cut into ½-inch cubes
  • 1 large egg, lightly beaten
  • ½ cup cold buttermilk
  • 1 teaspoon vanilla extract
  • 1 large egg yolk whisked with 1 teaspoon water (for egg wash)
  • 2 tablespoons coarse sanding sugar (Turbinado or Demerara)

Instructions:

  1. Prepare the Filling: Melt butter in a skillet over medium heat. Add diced apples, brown sugar, cinnamon, and nutmeg. Sauté until apples are slightly softened but still hold their shape (about 5–7 minutes). Stir in heavy cream (if using). Remove from heat and spread onto a plate to cool completely.
  2. Prepare the Dough Base: Whisk together dry ingredients (flour, sugar, baking powder, salt) in a large bowl. Cut in the cold butter using a pastry blender or fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Keep the butter cold.
  3. Combine Wet and Dry: In a separate small bowl, whisk the egg, cold buttermilk, and vanilla extract. Pour the wet ingredients into the dry ingredients. Gently mix with a fork until just combined; do not overmix.
  4. Incorporate the Apples & Shape: Gently fold the cooled apple mixture into the dough until evenly distributed. Turn the shaggy dough out onto a lightly floured surface. Gently pat into a rectangle, about ¾-inch thick. Cut into 8 triangles or use a round cutter.
  5. Chill and Glaze: Place scones 1 inch apart on parchment-lined baking sheets. Brush the tops with the egg wash and sprinkle generously with coarse sugar.
  6. Chill the shaped scones in the refrigerator for 15–20 minutes to ensure a good rise.
  7. Bake: Preheat oven to 400°F (200°C). Bake for 16–18 minutes, or until the tops are deeply golden brown. Cool slightly on a wire rack before serving warm.