Apple Butter Scones
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These homemade Apple Butter Scones are full of warm fall spices, filled with a layer of apple butter and topped with raw sugar!
These Apple Butter Scones are similar to my Nutella Scones that I shared a few weeks ago except these are filled with a generous layer of apple butter! They’re tender, full of warm fall spices and topped with crunchy raw sugar. Plus they’re super easy to make and come together in just one bowl!
Looking for more fall scone recipes? Try my Pumpkin Scones, Apple Pie Scones or Maple Scones!
Ingredient Breakdown
All-purpose flour – gives the scones structure.
Granulated sugar – provides sweetness.
Baking soda & baking powder – both leaveners are needed to help the scones rise.
Cinnamon, nutmeg and salt – enhances flavor.
Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/4 teaspoon of salt. Make sure to keep the butter cold!
Half and half – makes the scones so flavorful and fluffy. Make sure to keep the half and half cold! You can also substitute with buttermilk or heavy cream.
Apple butter – I used Imladris Farm Apple Butter but you can use any brand you prefer or even homemade apple butter!
How To Make Apple Butter Scones
1. In a mixing bowl combine the all-purpose flour, granulated sugar, baking powder, cinnamon, nutmeg, salt and baking soda. Place bowl on a stand mixer fitted with the paddle attachment.
2. Add the cold cubed butter and mix on low until the butter is pea sized.
3. With the mixer on low, gradually add the half and half to the mixture. Stop mixing once the dough is just combined.
4. Transfer dough to a lightly floured surface then divide in half and shape into two 8 inch discs. Evenly spread the apple butter on top of one of the discs, leaving a half inch border. Place the other disc of dough on top then gently pinch the edges together. Cut into 8 triangles and place on the prepared baking sheet. Place in the freezer then preheat the oven to 400°F.
5. If desired brush the tops of the scones with half and half (or milk) and sprinkle with raw sugar then bake for 18-20 minutes or until golden brown. Store Apple Butter Scones in an airtight container at room temperature for up to 3 days.
Pro Tips For Apple Butter Scones
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
- Don’t over mix the dough! After adding the wet ingredients, only mix until the dough just begins to come together. Over mixing = more gluten development which means your scones will be tough.
- Keep the dough cold! If your dough is too warm your scones won’t turn out tall and fluffy. If you begin to notice your scone dough starts to get too warm, put it in the fridge for a few minutes.
- Keep your butter and half and half cold! When making scones you don’t want warm ingredients or dough because it will throw off the texture of your scones!
Can Apple Butter Scones Be Frozen?
Yes, unbaked Apple Butter Scones can be easily frozen! Place the unbaked scones onto a parchment lined baking sheet then freeze until solid. Once the scones are frozen, transfer them to a zip top bag and freeze for up to 3 months. Bake straight from the freezer at 400°F for 18 minutes. You may need to add a few extra minutes of baking time.
More Apple Recipes You’ll Love
- Apple Cinnamon Cupcakes
- Brown Butter Apple Blondies
- Apple Butter Thumbprint Cookies
- Apple Crumb Donuts
- Apple Oatmeal Cookies
- Apple Cinnamon Rolls
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Apple Butter Scones
Equipment
- Stand mixer
- Baking sheet
Ingredients
- 330 g (2 3/4 cups) all-purpose flour
- 66 g (1/3 cup) granulated sugar
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 113 g (1/2 cup) cold unsalted butter, cubed
- 120 g (1/2 cup) half and half
- 98 g (1/3 cup) apple butter
- raw sugar for topping
Instructions
- Line a baking sheet with parchment paper then set aside.
- In a mixing bowl combine the all-purpose flour, granulated sugar, baking powder, cinnamon, nutmeg, salt and baking soda. Place bowl on a stand mixer fitted with the paddle attachment.
- Add the cold cubed butter and mix on low until the butter is pea sized.
- With the mixer on low, gradually add the half and half to the mixture. Stop mixing once the dough is just combined.
- Transfer dough to a lightly floured surface then divide in half and shape into two 8 inch discs. Evenly spread the apple butter on top of one of the discs, leaving a half inch border. Place the other disc of dough on top then gently pinch the edges together. Cut into 8 triangles and place on the prepared baking sheet. Place in the freezer then preheat the oven to 400°F.
- If desired brush the tops of the scones with half and half (or milk) and sprinkle with raw sugar then bake for 18-20 minutes or until golden brown.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/4 tsp salt.
- Store Apple Butter Scones in an airtight container at room temperature for up to 3 days.
- Unbaked Apple Butter Scones can be frozen for up to 3 months in a zip-top bag.
- Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.
