Layered Apple Pie Scones
Forget the humble drop biscuit—you've just upgraded your scone game to a level of pastry wizardry! These aren't your average tea-time treats; they are layered apple scones, a fall fusion where the flaky tenderness of a scone meets the mesmerizing swirl similar to a cinnamon roll. The secret to this bakery magic begins with the apples. By grabbing a mandolin and slicing your apples paper-thin, you've created flexible, delicate sheets of fruit. Once those slices are tossed in a bright mix of sugar, lemon, and warming cinnamon, they transform into a pliable filling that is ready to be layered without punching a hole through your dough. This crucial step is the difference between a chunky, uneven scone and a moist, flavorful masterpiece.
The real fun starts when you execute the "roll and slice" technique. After gently rolling your rich, buttery scone dough flat, you create a vibrant carpet of those spiced apple ribbons. Rolling the dough tightly, like a cinnamon roll or a pastry jelly roll, captures that delicious filling in perfect concentric circles. But you skip the round cookie-cutter—instead, cut the log on an angle is what delivers that gorgeous, tall, triangular scone shape. This intentional cut not only looks professional, but it also perfectly exposes the layers of fruit, guaranteeing a stunning visual reveal after baking. A final golden glaze of heavy cream and a scattering of coarse sugar ensure a delightfully crunchy, golden-brown crust, giving way to a soft, cinnamon-swirled interior. It’s a sophisticated, layered treat that’s guaranteed to be the star of your next brunch table!
Layered Apple Pie Scones
Makes 8 to 9 scones
Ingredients
For the Apple Filling
Two small apples thinly sliced (210g of slices)
30g sugar
1 teaspoon (2g) ground cinnamon
Juice of 1/2 lemon
For the Dough
280g all purpose flour
2 teaspoons (10g) baking powder
30g granulated sugar
1 tsp ground cinnamon
½ teaspoon salt
113g butter, shredded and cold
1 large egg
95g heavy cream
1 teaspoon vanilla
For the Scone Topping
heavy cream
turbinado sugar
For the Cinnamon Glaze
150g powdered sugar
1/2 teaspoon ground cinnamon
1-3 tbsp milk (depending your consistency preference)
Method
Peel and core your apples. Then using a mandolin slicer, thinly slice your apples. In a bowl, combine the thin apple slices, brown sugar, salt, lemon juice, and cinnamon. Set aside while you work on your dough.
In a small bowl, whisk together the heavy cream, egg and vanilla until combined. Set aside.
In a large bowl, combine together the flour, cinnamon, baking powder, sugar, and salt. Toss in the shredded cold butter. Then pour in the cream/egg mixture and combine with a rubber spatula or your hands until the dough comes together in a ball.
Sprinkle flour onto your work surface and roll it out into a 12x8inch rectangle. Evenly spread your apple slices right on top of the dough. Careful not to pick up any leftover liquid from the bowl.
Roll up the dough into a log from the shorter side like a cinnamon roll.
Slice the log into V shapes, you’ll have about 8 to 9 scones. Place the scones on a baking sheet lined with parchment paper. Place the sheet in your freezer to chill your scones for about half an hour before baking.
Preheat oven to 400F.
Once your scones have chilled, brush the top of the scones with heavy cream and sprinkle with turbinado sugar. Bake for 25-30 minutes, until golden brown.
To make the cinnamon glaze, mix the powdered sugar, cinnamon, and milk to a medium bowl using a rubber spatula or a spoon. Add more milk or powdered sugar to your desired consistency.
Cool the scones off on your counter for about 15 minutes before finishing with your cinnamon glaze.
Serve warm and enjoy!
