Apple Harvest Scones with Caramelized Pecans are perfect when that crisp fall air begins to appear. Fall festivals abound with fruits of the season and who would not want to take advantage of them at their best! From pumpkins and sweet potatoes to apples and more, there’s much flavor to devour. No matter what you choose to use, every bite from a fall harvest warms your soul like the comfort of a warm blanket and a cup of cocoa. Today, we’ll make scones with apples. The sweet-nutty aroma in the kitchen as they bake is not anything you want to miss. I promise you won’t be disappointed!
To start, whisk the dry ingredients together in a medium-sized bowl.
Next, grate the frozen butter over the dry ingredients and gently toss to distribute throughout the dry ingredients. This method works when making Flaky Buttermilk Biscuits as well. You may even be able to retire your pastry blender.
My choice for baking apples are Honeycrisp. They are, as their name implies, crisp and sweet. They are perfect for baking purposes and making homemade applesauce. These shine in flavor in my Jewish Apple Cakes. The best apples for baking are ones which hold their form during the baking process. Bon Appetit recommends 6 varieties one of which is Honeycrisp. The other five listed are Jonagold, Braeburn, Mutsu, Winesap and Pink Lady. Link to the full article here for specifics. Core and slice apple into 8 slices. Slice each slice into three thinner slices. Then, dice into small bits. One apple should be enough to measure 1 cup needed for this recipe. Just munch on any extra slices while you’re getting your baking on.
If using the caramelized pecans, complete the process described in the directions. The recipe only requires 3/4 of a cup, so just nibble on the rest as a reward for your hard work.:) If you don’t want to include the caramelized pecans, you could just add plain pecans or even walnuts.
Once the pecans are cooled, add them and the apples to the flour/butter mix. Toss gently and place in the freezer for about 10 minutes.
Remove the bowl from the freezer and make a well in the center. Pour the cream/egg mixture and stir with a wooden spoon until mixture begins to hold. It will still be somewhat crumbly, but that’s the way it should be.
Empty the contents onto a lightly floured surface. Press and form into an 8″ circle. Flatten using a rolling pin. Reform the sides, if needed , using the palms of your hands. The less you touch, the better. You want the butter to remain cold to ensure its flakiness.
Cut this in half and reform into two 6″ circles. Cut each circle into 6 wedges. Place on a parchment paper-lined rimmed baking sheet. Brush each wedge with more cream. Sprinkle with some sparkling sugar or turbinado sugar, AKA Sugar in the Raw. Bake for 18-20 minutes in a 400 degree oven. To obtain a more golden top, place oven in convection mode for the last 2-3 minutes.
After cooling on the pan for about 5 minutes, move the scones to a cooling rack.
Prep time:
Cook time:
Total time:
Serves: 16
- 2¼ c. all purpose flour
- 1 T. baking powder
- 1 t. cinnamon
- ½ t. Kosher salt
- ½ c. dark brown sugar
- 1 c. finely chopped Honeycrisp apple
- ¾ c. Caramelized pecans or toasted walnuts or pecans(optional)
- ½ c. butter, frozen
- 6 T. heavy whipping cream
- 1 large egg, beaten
- 1 T. vanilla
- Caramelized Pecans:
- ¾ c. caramelized pecans
- ¼ c. dark brown sugar
- 1 T. butter
- ⅛ t. cinnamon
- ⅛ t. nutmeg
- ⅛ t. allspice
- Combine all the dry ingredients.
- Grate the frozen butter over the dry ingredients and lightly toss to evenly distribute.
- Mix in the diced apples and nuts.
- Place bowl in freezer for 10 minutes.
- Whisk together the whipping cream, egg and vanilla.
- Make a well in the center of the bowl and pour in the milk/egg mixture.
- Stir gently to combine until it begins to hold together. The mixture will still be crumbly.
- Empty dough onto a floured surface and press together into an 8 inch circle. Flatten top surface using a rolling pin. Slice it in half.
- Press halves into a 6 inch circle and roll top flat again.
- Cut each into 6 wedges, totaling 12 wedges.
- Place them on a parchment paper-lined rimmed baking sheet.
- Brush each wedge with additional heavy cream and sprinkle with some Sugar in the Raw(turbinado sugar).
- Bake for approximately 20 minutes in a 400 degree oven.
- Remove scones to cooling rack after resting on pan for 5 minutes.
- Caramelized Pecans:
- Place all ingredients in a small saucepan over low heat, Whisk together until melted.
- Stir constantly with a rubber spatula until nuts a coated evenly;
- Remove from heat and spread nuts on a parchment paper-lined baking sheet.
- Separate nuts with forks while hot , or break them up after they have hardened and cooled.
