Description
These Irish Apple Cream Scones are tender, buttery, and full of fresh apple flavor. Made with simple ingredients like flour, butter, cream, and diced apples, these scones feature a lightly sweetened dough and a crunchy turbinado sugar topping. Perfect for breakfast, brunch, or a cozy afternoon treat, they bake quickly at high heat to a golden finish and are best enjoyed warm.
Ingredients
Scale
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup granulated sugar
Wet Ingredients
- 6 tablespoons unsalted butter, cubed and chilled
- 2/3 cups heavy whipping cream
- 1 large egg
- 5–6 ounces apples (Pippin, Granny Smith, or Gala), about 1 1/2 cups, peeled and diced small
- 2 tablespoons butter, melted (for brushing)
- 1 tablespoon turbinado sugar (for topping)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 450°F (232°C). Grease an 8 or 9-inch pie plate or cake pan to prevent sticking.
- Prepare Butter: Cut the 6 tablespoons of unsalted butter into small cubes and chill until ready to use to ensure the scones are flaky.
- Prepare Apples: Peel (if desired) and cut the apples into wedges, then strips, and finally into small cubes. Set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- Incorporate Butter: Add the cold cubed butter to the flour mixture. Toss the cubes with a fork and then cut the butter into the flour using two knives or a pastry cutter, criss-crossing until the mixture resembles coarse crumbs.
- Combine Wet Ingredients: In a separate bowl, whisk together the heavy cream and egg. Pour this mixture into the flour and butter mixture and lightly mix to combine.
- Add Apples and Form Dough: Stir in the diced apples until the flour is fully incorporated and a soft dough forms. Be careful not to overmix.
- Transfer and Chill: Turn the dough into the prepared baking pan and pat down evenly. Chill the dough in the refrigerator for 10-15 minutes to help it set.
- Bake: Bake the scones in the preheated oven for 25-30 minutes. If the top browns too quickly, cover it loosely with foil and continue baking until done. The scones should be golden brown on top and cooked through.
- Add Finishing Touches: Melt 2 tablespoons of butter and brush it over the warm baked scones. Sprinkle the top with turbinado sugar to add a sweet crunch.
- Serve: Let the scones cool slightly, then cut into 8 wedges. Serve warm for the best flavor and texture.
- Storage: Store any leftovers covered with plastic wrap; the scones will keep well for several days.
Notes
- Use cold butter to ensure flaky, tender scones.
- Choose tart apples like Granny Smith for brightness or sweeter varieties like Gala for a milder flavor.
- Do not overmix the dough to maintain a tender texture.
- If scones brown too fast, tent with foil to prevent burning.
- Serve warm with butter, jam, or clotted cream for a traditional Irish experience.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Irish
Keywords: Irish scones, apple scones, cream scones, breakfast pastries, baked scones, fall recipe
