Double Apple Walnut Scones
Packed with warm, cozy flavors and a delightful blend of textures, these Double Apple Walnut Scones are the perfect treat for breakfast or tea time. Featuring a combination of dried apples, fresh apple pieces, and crunchy walnuts, these scones deliver double the fruity goodness and a satisfying nutty bite. Infused with a hint of cinnamon and topped with a sprinkle of turbinado sugar for an optional sweet crunch, they bake to golden perfection in under 20 minutes. The buttery, flaky dough comes together effortlessly, making this recipe a quick yet impressive homemade delight. Serve these scones warm, paired with butter, jam, or honey, to elevate your morning routine or afternoon snack. Ideal for fans of apple-themed baked goods, these scones are an irresistible mix of tender, sweet, and slightly crisp textures!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.25 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, cold and cubed
- 0.5 cup dried apples, chopped
- 1 fresh apple, peeled and diced
- 0.5 cup walnuts, chopped
- 0.5 cup heavy cream, plus extra for brushing
- 1 egg
- 1 teaspoon vanilla extract
- 2 tablespoons turbinado sugar (optional, for sprinkling)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
Gently fold in the dried apples, fresh apple pieces, and walnuts until evenly distributed.
In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
Gradually pour the wet ingredients into the dry ingredients. Stir just until the dough comes together. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and shape it into a circle about 1 inch thick and 8 inches in diameter.
Using a sharp knife or a bench scraper, cut the circle into 8 equal wedges.
Transfer the wedges to the prepared baking sheet, spacing them about 1 inch apart.
Brush the tops of the scones with a little heavy cream and sprinkle with turbinado sugar, if desired, for extra crunch.
Bake in the preheated oven for 18–20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
Remove the scones from the oven and let them cool slightly on the baking sheet before transferring to a wire rack.
Serve warm or at room temperature with butter, jam, or a drizzle of honey, if desired.
Nutrition Facts
Calories |
393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 11.7 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 279 mg | 12% | |
| Total Carbohydrate | 41.2 g | 15% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 14.9 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 31 mg | 2% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 116 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
