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Apple Pie Slab Scones are perfectly layered spiced apple slices enveloped in a cream based scone. They are everything you want this autumn!
Hey there reader! I don’t know where you live…but let me tell you…this weekend in New England, the tips of the trees are slowly changing color and I’m getting that tingly excitement I always get right about now. It’s the start to my favorite time of year, where the air is crisp, the sweaters are cozy, and everyone is in full pumpkin spice season….
……except for me.
I know this is a polarizing statement that may end our long relationship, but I really hate pumpkin spice.
I’m so envious of the pumpkin spicers….as I call them; they are the religious followers of the pumpkin spice latte, the candles, the soaps…..the pumpkin spice everything….they even love those smelly pinecones sold this time of year in the entrance of every grocery store. But it’s just not me.
But that’s ok….I’ve never been a pumpkin spicer I am a firm believer in a different autumn spice blend…the kafe hiwaij spice blend. )which we shall discuss in a few moments.)
So….
Forget pumpkin spice everything because for me….it’s apple season. No….it’s apple pie season….
No no…..it’s apple pie slab scone season.
Now we’re talking, and I know I have peaked your interest.
Fall in Love with Scones:
When I ran my Wild Heart Bake Shop Pop Up, my scones were the item that sold like hot cakes….or….well….hot scones…because they were not your average American scone. American scones tend to be overly sweet and a bit cakey in texture. My scones are a cross between a southern biscuit and an English scone; light and fluffy and not too sweet.
I create a scone for every season…so naturally I needed an apple scone for autumn. I wanted a scone flavor for autumn that made me smile, that was reminiscent of my European Spiced Apple Pie because who doesn’t love pie? Who doesn’t like apple pie?
So off to work I went on my scone. I chose a cream based scone that tastes like a butter pie crust without all the pie crust work; making this scone feel like the best slice of apple pie you’ve ever had… with half the work… in half the time… with all the beauty.
Magic!
The Secret Spice:
For me, the perfect apple pie has cuddly, warming spices like cinnamon and nutmeg. Adding Kafe Hiwaij from New York Shuk was that final warm, snuggle this scone needed; infusing the apples with ginger, cardamom and a touch of clove. Yum!
This spice blend is so special and my absolute favorite Kafe Hiwaij on the market because their balance of spices is spot on perfection. I use this spice blend in my Fig & Walnut Spiced Biscotti and in my Petite Hiwaij Walnut Coffee Cakes. I also sprinkle this spice blend into my daily pot of French press coffee; it infuses the coffee with a subtle warming richness that is perfect for New England autumn mornings. I insist you give it try!
Adding Kafe Hiwaij to the apple mixture for this scone fully embodies everything about autumn, everything about apple season into one comfy sweater, wool socks hug. It’s perfectly spiced, so you don’t need excess sugar in the apple mixture.
A Little Scone Primer:
New to scone baking? Here is a mini primer to get you on your way to scone success!
Cream vs. Butter Based Scone: This particular scone recipe is a cream scone…not a butter based scone. A butter based scone takes a little more hands on time because you need to flake the butter into the dry ingredients, whereas a cream based scone you simply mix it all up together and presto. A cream scone comes together very quickly with minimal effort. If you want to try your hands at an incredibly delicious butter based scone, try my Fig & Brown Butter Scones. You won’t regret it!
Layers: In this recipe, I ask you to cut the dough into quarters then pile the pieces on top of each other before rolling out the dough. This is the golden magical secret to making those beautiful layers because you are literally piling dough layers on top of each other, creating beautiful texture.
Handle with Care: Scone dough should not be overly handled and kneaded. You do not want to build those gluten strands. You want a flakey, tender dough. So be gentle, be light, and work relatively quickly.
Chill! You want all dough ingredients to be cold. Make sure that cream is cold! Pro tip! On hot summer days, I combine all the dry ingredients and put the whole the bowl in the freezer for ten minutes to make the flour and bowl cold to ensure my ingredients stay cold. Also, putting the shaped scones in the freezer for a few minutes is the easiest and most efficient way to re-firm your dough up before it goes in the hot oven.
Letter Fold: This recipe is a wrapped fruit scone…doing so involves a letter fold. The photo below shows you how the apples need to be laid out on the dough for that fold. To complete the letter fold, fold the bottom portion of the dough over the apples, then the top layer over that.
I hope you adore these Apple Pie Slab Scones and make them all autumn long and…all year long!
So, welcome to my spice season… kafe hiwaij season, and start baking things that speak to the deepest most intimate corners of our souls. Because that’s what autumn is all about; warmth, comfort, reconnecting, and lots of pie.
Apple Pie Slab Scones
Ingredients
For the filling:
- 2 teaspoons orange or clementine zest
- 1 tablespoon raw sugar see notes
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ rounded teaspoon New York Shuk Kafe Hiwaij see notes
- 2 large apples Cortland apples. Peeled and slice as thinly as possible. See notes.
- ½ teaspoon vanilla extract
For the scone dough:
- 1½ cup all purpose flour
- 1 tablespoon raw sugar see notes
- 1½ teaspoon baking powder
- ¼ teaspoon table salt
- 1 cup heavy whipping cream very cold
For the topping:
- heavy whipping cream
- raw sugar
Instructions
To make the filling:
- In a medium sized bowl, combine the sugar and orange zest. Using a fork or the back of a small spoon, press/grind the zest and sugar together until the mixture becomes very fragrant and the oils from the zest are released into the sugar.
- Preheat the oven to 425 °F and prepare a cookie sheet with parchment paper. Set aside.
- Add the cinnamon, nutmeg, and Kafe Hiwaij and mix well to combine.
- Add the sliced apples and vanilla extract and toss the apples through the spices until they are evenly coated. Set aside.
To make the dough:
- In a medium-large bowl, combine the all purpose flour, raw sugar, baking powder, and table salt. Mix well to combine.
- Slowly add the heavy whipping cream into the dry ingredients. Use a spoon to gently and gradually mix until a shaggy dough forms.
- Tip the dough onto a lightly floured work surface and gently bring the dough together. Do not knead the dough.
- Flatten the dough into a rough 7" square. Using a sharp knife, cut the dough into quarters and stack them on top of each other and lightly press them down. (This creates layers in the scone).
- Lift the dough up to lightly flour your work surface (if needed) and gently roll the dough out to 8"10" (make sure the 10" is perpendicular to you.)
- Pile the apples evenly in the middle of the dough, going across.
- Gently fold the dough in an letter fold up and over the apples.
- Using a very sharp knife, cut the dough into thirds. Cut each third in half on a diagonal, creating triangles. You should have 6 scones total.
- Evenly place the scones onto the prepared baking sheet and place in the freezer for 8 minutes. This ensures the dough firms up a little before baking.
- Remove the cookie sheet from the freezer and brush the scones with heavy whipping cream. Generously sprinkle the top of each scone with raw sugar.
To bake:
- Place the scones in the oven and bake for roughly 20 minutes, until the tops of the scones are golden brown.
- Transfer the scones onto a wire cooling wrack and let them cool a few minutes.
- Serve immediately and enjoy!
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