Apple Pie Slab Scones
Apple Pie Slab Scones are perfectly layered spiced apple slices enveloped in a cream based scone. They are everything you want this autumn!
Servings: 6
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!
Notes
Raw sugar: My recipes call for raw sugar, also known as turbinado sugar. If you don't have any, you can swap it for regular white granulated sugar.
Apple Variety: I have tested this recipe with Cortland apples because they are the perfect sweetness and texture for this recipe. However, you can also use Honey Crisp or any red baking apple. Do not use Granny Smith.
Thinly slicing apples: Slice the apples as thinly as possible to ensure they have cooked through properly. Preferably 1/8 inch or less.
Kafe Hiwaij: I love this spice for this recipe. If you don't have access to this spice blend, swap it for a pinch of cloves.
Storing: Due to the moisture from the fruit, these scones do not store well. I would suggest baking them and enjoying them as soon as possible!