Every home chef has to have at least a couple of recipes up their sleeve that never fail to impress. We become known for these recipes, and when all else fails, we can whip up a batch and all else is forgiven, no matter how crispy and black dinner may be.
For me, that “up my sleeve” recipe is this one for apple scones.
I always put apples in them because that’s my favorite flavor, and in today’s blog post, I’m going to show you how I made them with pears. But you could also use dried cranberries, raisins, chocolate chips/chunks, berries, and nuts. Sometimes I even make “kitchen sink” scones that have a little of everything when I need to clean up my fridge and pantry and have a little of this and a little of that just begging to be used.
Or sometimes I make plain apple scones and drizzle a little vanilla glaze or melted chocolate over them. They look especially fancy-pants that way.
My favorite things about these scones are how versatile they are. Pop ’em in the oven and serve them warm with a little butter for breakfast. Cut them in daintier pieces and offer with a cup of tea for the perfect afternoon snack. They even qualify as dessert in my book, especially if you add some dark chocolate chunks or drizzle.
Whenever I make these scones, I’m always asked for the recipe. And usually I don’t give it out! But today, I’m going to share it. After all, my friend’s grandmother once shared it with me, so it’s time to pay it forward!
Without further ado, here’s my apple pear scones recipe:
The ingredients needed for this recipe are flour, baking soda, baking powder, salt, brown sugar, butter, buttermilk, and whatever fruit you want to use – in this case, apples and pears, cut into small chunks. You also need regular white sugar at the very end. I totally forgot to include in my picture!
Note, you want the butter to be cold. I know that in most recipes you want softened butter, but we’re not going to cream it. You’re going to use your hands and get a little messy! Break up the better and incorporate into the dry ingredients until you form crumbs. There should be no large chunks of butter.
Next, add the buttermilk and knead into a dough. It will be a little more crumbly than, say, a cookie mix. At this point, add in your fruit as well.
I leave the skin on because I like that rusty feel, but you could peel your fruit if you’d rather not have the skins. It’s up to you!
Next, separate into two balls and pat out onto a cookie sheet until you have two flattened circles about 1 inch think. Cut into slices and separate them ever so slightly. Sprinkle with sugar. That will give these scones that nice bronzed crust. Mmmmm.
Here they are out of the oven:
I love them best when they’re warm, straight out of the oven. Often, I’ll make a double batch and stick some in the freezer as well. Just wrap ’em in tin foil individually and you can pull out a few whenever you’re in the mood for a scone with your morning coffee!
Or stack ’em all high on a plate and watch your family DEVOUR them. I had to smack my boyfriend’s hand away just so I could get these pictures for you guys!!
Here’s the printable recipe:
- 2½ cups flour (plus more)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup light brown sugar
- ½ cup butter (cold)
- ½ cup apples (diced)
- ½ cup fresh pear
- ⅔ cup butter milk
- sugar to sprinkle on top
- Preheat oven to 375 degrees.
- Mix together flour, baking powder, baking soda, salt, and brown sugar. Add butter ad blend until crumbs form.
- Stir in fruit and buttermilk.
- Separate dough into two balls and pat each out onto a cookie sheet until you have two flattened circles about 1 inch think. Cut into slices and separate slightly.
- Sprinkle with sugar and bake for 21 minutes.