You know when Fall rolls around and you get that urge to go to the apple orchard but wonder what you’re going to do with all of them? You’re going to make this recipe! Not only is it a great excuse to get out there and go apple picking but this is quite possibly one of the most moist, delicious, flavorful Fall scones you could eat. Perfect for freezing so you can thaw the night before and microwave for a few seconds the next morning for breakfast on the run!
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To a large bowl, add the flour, sugar, baking powder, pie spice and salt. Whisk to combine.
Add the 1/2 cup of cubed cold butter and combine with flour with a pastry cutter or your fingers until flour resembles large crumbs.
Toss in the apple cubes.
In a separate bowl, add eggs, vanilla extract and applesauce whisk until combined. Then add it to the flour mixture and stir until a dough comes together.
Depending on the size scones you want either make a large circle and flatten slightly or divide the dough in half and make two circles.
Place on parchment lined baking sheet with a little flour on the bottom of the dough. Cut the round(s) into 6 wedges (for 2 rounds) or 8 wedges (for one round), pull apart slightly and put in the freezer for 30 minutes for a proper rise.
While those are chilling, make the glaze. To a large bowl, add powdered sugar, 2-3 tbsp of brewed and cooled black tea, 1 tsp vanilla extract and 1/2 tsp of cardamom. Stir until a glaze of drizzling consistency comes together.
Preheat oven to 425 degrees.
Bake scones for 18-22 minutes and allow to cool for 5 minutes.
I'm a long time cook/baker that makes food centric recipe videos to help the novice cook or welcome a seasoned cook that wants to focus on the food. I'm passionate about both Christmas and cooking. Once my baking gene gets activated in September, I want to bake all the things. Grab a cup of hot cocoa and come on into my kitchen!