Fall is here which means it’s apple picking time everybody! I’ve been heading to local markets every few days, to buy varieties picked fresh from our local orchards. They’re so, so good. Good for eating, amazing for baking. It’s my favourite time of year, and means the leaves are turning colour, temperatures are changing and the days are getting shorter! It’s truly the best time of year for baking.
As you know, I love my Sunday mornings and often I’m up before the others to bake something fresh. I’ve posted my favourite scone recipe a few times, which is so versatile, and it’s easy to adapt the recipe to whatever fruit is in season (these Peach Scones are brilliant). Apples are an excellent choice too!
I opted for baking in the skillet this morning, which makes for a beautiful presentation. The scones are rustic looking and full of apple flavour and great texture. Often people tell me they don’t enjoy scones because they find them dry. These couldn’t be further from that, moist inside with chunks of cinnamon-y apples and drizzled with an amazing Maple Butter that a friend gave to me.
You don’t need to bake these in a skillet. You can easily roll and cut them as I’ve done in this Glazed Cherry Almond Scone recipe. Bake some now and throw the rest in the freezer for later. They bake up perfectly, right from frozen, and make an excellent breakfast treat or fast dessert with tea when company arrives.
Happy fall baking friends,
Skillet Apple Scones
- 2 cups all purpose flour
- 1/2 cup sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp kosher salt
- 1/2 cup butter, frozen
- 1/2 cup buttermilk
- 1/2 cup sour cream (full fat works best)
- 1 egg
- 1 cup chopped apples mixed with 1 tbsp. brown sugar and 1/2 tsp cinnamon
- small apple sliced thinly for garnish
- Maple Butter for drizzle
Preheat oven to 415°
1. In a large mixing bowl, combine the flour, sugar, baking powder, soda, cinnamon and salt. Use a cheese grater to grate the frozen butter into the flour mixture. Mix gently with a fork to coat the butter with the flour mixture.
2. In a separate small bowl mix the buttermilk, sour cream and egg. Make a well in the center of the flour mixture and pour buttermilk mixture in. Mix gently to incorporate.
3. Knead dough on a floured surface, maximum 1o times. The idea is to knead very little to keep that butter cold. As best you can, knead in the cinnamon apples. Pat the dough into a circle about 6 inches in diameter. Cut the dough into eight even wedges, but still keeping it in the circle shape. Place the scones into a well seasoned skillet (a circle of parchment on the bottom works well too), and top each wedge with two apple slices. Bake for about 20-25 minutes, until dough is cooked and scones are golden. Eat warm and drizzle with Maple Butter.
- My Maple Butter was from Gilbertson’s Maple Products. Amazingly good. My jar is hidden in the back of the fridge. Some things aren’t meant to be shared, like colds, chocolate, bad photos, and really good Maple Butter.