Moist Spiced Apple Scones
Submitted by bdcnkeno
Moist spiced apple scones with concentrated dried apple chunks, applesauce for tenderness, and triple warm spice. A lower-fat scone with a crackly cinnamon-sugar top.
YIELD
8 servingsPREP
25 minCOOK
20 minREADY
45 minThese scones earn the ‘moist’ in their name through clever ingredient choices. Unsweetened applesauce replaces most of the butter (just 2 tablespoons in the dough), and dried apple pieces plump up during baking, releasing concentrated apple flavor without making the dough watery the way fresh apple chunks would. The result is a tender, almost cake-like scone with deep apple-pie spice in every bite.
The spice trio (cinnamon, nutmeg, and ginger) is what gives these their distinctive warmth. Each spice plays a different note: cinnamon for sweet warmth, nutmeg for woody depth, ginger for a faint heat. Layered together they read as ‘autumn’ but specific, not generic ‘pumpkin spice.'
The shape-and-score technique works well here because the dough is too sticky to roll. Wet your fingers, pat the dough into an 8-inch circle on the pan, sprinkle with cinnamon sugar, score it into 8 wedges, and bake. The cinnamon sugar caramelizes on top while the wedges stay tender inside.
Pro Tips
- Chop the dried apple pieces small (about pea-sized). Big chunks stay tough; small pieces plump up properly during baking.
- Use unsweetened applesauce so you control the sugar level. Sweetened applesauce throws the brown sugar balance off.
- Wet your fingers before shaping the dough on the pan. Sticky dough plus dry hands equals a frustrating mess; wet hands make smooth shaping easy.
- Score ¼ inch deep, no more. Deeper cuts cause the dough to spread; shallower won’t break apart cleanly after baking.
Variations
- Sub chopped dates or raisins for the dried apple for a different fruit profile.
- Add ½ cup chopped walnuts or pecans for crunch.
- Drizzle warm scones with a maple glaze (powdered sugar plus maple syrup) for a sweeter finish.
Ingredients
Directions
Preheat oven to 375 degrees; spray a large cookie sheet with nonstick cooking spray.
In a medium bowl, combine the flour, brown sugar, baking powder, cinnamon, nutmeg, ginger and salt; mix well.
Using a pastry blender or fork, cut in the margarine until the mixture resembles coarse crumbs.
Stir in the apples.
In a small bowl, combine the applesauce, buttermilk and egg; mix well.
Add to the dry ingredients; stir just until moistened.
The dough will be sticky. Place the dough on the cookie sheet.
With wet fingers, shape it into an 8-inch circle about ¾ inch thick.
In a small bowl, combine sugar and cinnamon; sprinkle over the top of the dough.
With a sharp knife, score the top surface into 8 wedges, cutting about ¼ inch deep.
Bake for 18 to 22 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Cut into wedges.
Serve warm.
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