Tender Buttermilk Apple Scones Recipe
These tender buttermilk apple scones are buttery, flaky, and full of warm cinnamon and fresh apple flavor. Thin, cinnamon-sugar coated apple slices are layered directly into the dough so each scone has visible ribbons of spiced apple in every bite. The buttermilk makes the crumb soft and rich while the cold butter creates delicate, flaky layers. They’re comforting, elegant, and simple to make for breakfast, brunch, or an afternoon treat.
These scones were inspired by a Jewish apple cake that celebrates thin apple layers and simple, honest flavors. Like the cake, these scones rely on the texture and presence of the apples as much as their sweetness — you’ll notice crisp apple texture and cinnamon in every mouthful.
Instead of folding apple pieces into the flour mixture, this recipe builds visible apple layers by pressing thin, cinnamon-coated slices between sheets of dough. The result is an attractive, layered interior and a tender exterior.
Key Ingredients
You’ll use everyday pantry staples like flour, butter, and sugar. Two ingredients are especially important to the texture and flavor of these scones:
- Apples. Choose firm apples that hold their shape when baked, such as Granny Smith or Honeycrisp. They stay crisp and provide texture between the dough layers.
- Buttermilk. The acidity and thickness of buttermilk tenderize the dough and keep the crumb soft without developing too much gluten.
Baking Notes and Tips
Scones are straightforward to make and require only a large bowl and a fork or your hands. The two most important technique points are keeping ingredients cold and starting with most of the liquid, then adding more only as needed.
- Keep ingredients cold. The colder the butter and liquids, the flakier the scones. Cold butter stays in small pieces that steam during baking and create delicate layers. If the butter warms up and melts into the flour, the dough can become dense and chewy.
- Start with most of the liquid. Weather, humidity, and how you measure flour affect how much liquid the dough needs. Start by adding about two-thirds of the buttermilk-and-egg mixture, then use a fork to distribute it and add more, a teaspoon at a time, only if dry flour remains.
The dough should hold together easily without sticking to your hands or the counter. If you see dry flour that won’t incorporate, add additional liquid in small amounts — about 1 teaspoon at a time — until the dough forms clumps.
Make Ahead
These scones taste best warm from the oven, but you can prepare and assemble the dough the night before. Keep the assembled, unbaked scones chilled in the refrigerator overnight, then bake fresh in the morning. They also freeze well: freeze on a tray until firm, then transfer to a freezer bag for up to three weeks. Reheat from frozen or thawed before serving.
Tender Buttermilk Apple Scones
20 mins
25 mins
8 Scones
Dikla Levy Frances
Ingredients
- 1 medium apple (about 150g), peeled, cored and sliced into 1/4-inch slices — Granny Smith or Honeycrisp
- 1 Tablespoon (12.5g) sugar
- 1 teaspoon ground cinnamon
- 2 Cups (240g) all-purpose flour
- 2 teaspoons baking powder
- 1/3 Cup (70g) sugar
- 1/2 Cup (113g) unsalted butter, very cold
- 1/2 Cup (120g) cold buttermilk
- 1 large cold egg
Instructions
- In a small bowl, combine 1 tablespoon sugar and 1 teaspoon cinnamon. Sprinkle the mixture over the apple slices and toss to coat. Set the apples aside to release a little juice.
- In a large bowl, whisk together 240g (2 cups) flour, 70g (1/3 cup) sugar, and 2 teaspoons baking powder.
- Measure the buttermilk and add the cold egg; whisk until combined.
- Grate the cold butter using a box grater or cut it into small cubes. Toss the butter into the dry ingredients, then use your fingertips to rub the butter into the flour until the mixture resembles damp sand and no dry flour remains.
- Pour about two-thirds of the buttermilk-and-egg mixture over the flour mixture. Use a fork to distribute the liquid and bring the dough together. Add more liquid, a teaspoon at a time, only if dry flour remains.
- When clumps form and no loose flour is visible, press the dough together with your hands until it holds. Dust your work surface lightly with flour and press the dough into a 9×7-inch rectangle.
- Cut the rectangle in half. Place half of the apple slices over the bottom piece, then top with the second half of the dough. Gently press to form another 9×7-inch rectangle. Repeat the process so the remaining apples are layered into the dough as well.
- Press the layered dough into an 8×6-inch rectangle. Cut it in half down the center to make two 6×4-inch pieces, then cut each into two 3×2-inch pieces (four pieces total). Cut each piece into two triangles to yield eight scones.
- Place the scones on a large baking sheet lined with parchment paper. Combine any juices from the apples with the leftover buttermilk mixture and brush the tops and sides of the scones lightly. Sprinkle turbinado sugar over the tops for crunch.
- Chill the scones briefly in the refrigerator or freeze them on the sheet while you preheat the oven to 400°F (200°C). Bake on the middle rack for 20–25 minutes, until the scones are golden brown.
- Remove from the oven and allow the scones to rest on the pan for 10–15 minutes before serving. They are best warm and fresh but can be stored at room temperature for up to three days.
- To freeze leftovers, place cooled scones in a freezer-safe bag for up to three weeks. Reheat or thaw before serving.