Irish Apple Cream Scones

Irish Apple Scones cut into wedges on a white cutting board.

Irish Apple Cream Scones

These lightly sweet Irish Apple Cream Scones are filled with tender apples and baked to a golden brown. They are moist and tender inside with a golden brown outside. Perfect with your cup of tea.

Course Scones

Cuisine Irish

Prep Time 20

Cook Time 30

chill times for dough 10

Total Time 1

Servings wedges

Calories 326kcal

Author Jere' Cassidy

Equipment

Ingredients

2 ¾ cups AP flour
1 ½ teaspoons Baking powder
½ teaspoon salt
⅓ cup granulated sugar
6 tablespoons unsalted butter cubed and chilled
⅔ cups heavy whipping cream
1 egg
5-6 ounces Apples Pippin, Granny Smith, Gala, about 1 ½ cups
1 tablespoon Turbinado sugar
2 tablespoons butter, melted

Instructions

Preheat the oven to 450° f. Grease an 8 or 9" pie plate or cake pan
Cut the 6 tablespoons of butter into small cubes and chill until ready to use
Cut the apple into wedges and then cut the wedges into strips then into small cubes and set aside.
In a large bowl add the flour, sugar, baking powder and salt. Whisk to combine.
Add the cold cubed butter to the flour mixture and toss with a fork. Next, cut the butter into the flour using two knives or a pastry cutter. If using two knives just criss-cross the knives to cut the butter into small pieces.
Mix the cream and egg together then pour this mixture into the flour/butter mixture and lightly mix. Next, add the cubed apples to the mixture and continue mixing until the flour is incorporated and turns into a soft dough.
Turn the dough into the prepared baking pan and pat down. Chill the dough in the pie plate for 10-15 minutes.
Bake for 25-30 minutes. If the top is getting too brown cover it with a piece of foil and continue baking until done.
Melt 2 tablespoons of butter and when the scones are done brush the butter over the top of the baked scones and sprinkle with the turbinado sugar.
Let the scones cool slightly then cut into 8 wedges. Serve warm.
These scones will keep for several days. Cover any leftovers with plastic wrap.

Notes

The secret to a great scone is to keep the dough as cold as possible. Chill the butter before adding to the flour and keep the cream in the refrigerator until you need it.

Cut the butter into small cubes to make it easier to cut into the flour.

Cut the apple into small cubes so they cook evenly and thoroughly. Big chunks of apples take longer to bake and also make cutting the scones more difficult.

Since apples come in all sizes I have found 5-6 ounces works best for this recipe and that is also about 1 ½ cups. If you are measuring the apples just remember they need to be in small dice. This is why I prefer to weigh the apples.

If you prefer you can make apple drop scones but scooping out about ⅓ cup of dough and placing it on a cookie sheet and baking for about 15-18 minutes.

Nutrition