Apple Spice Scones

Apple Spice Scones

Meal type Dessert
By author Chef Leslie Tripp


  • 9oz apples, peeled and chopped
  • 12oz all-purpose flour
  • 7.5oz cake flour
  • 0.5oz kosher salt
  • 0.75oz baking powder
  • 2.25oz sugar
  • Zest 2 lemons
  • 9.5oz butter, cubed & very cold
  • 1.5 egg, whole
  • 1.5oz egg yolk
  • 11.25oz heavy cream
  • 2 tablespoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1-1/2 tablespoon vanilla bean paste (or vanilla extract)


One of the recipes taught during the Saybrook Point Inn and Spa’s New England Foodie Weekend


Peel and chop apples to a small dice. Weigh and cut butter into small cubes and place in the refrigerator until needed. Sift dry ingredients to ensure there will be no lumps in your product. Whisk together the whole egg, egg yolk, heavy cream, spices, and prepared apples. “Cut” butter into dry ingredients until butter has broken into smaller pieces and is incorporated throughout—ingredients should resemble a mealy dry dough. Slowly add 1/3 of wet ingredients to dough until incorporated, scraping down bowl with a spatula. Continue this process until all ingredients are combined.

Flour a work surface to roll and cut the dough. Remove dough from the bowl of the mixer and place on surface. Cut the dough in and roll until ½ inch thick. Place your preferred sized cutter on the dough and quarter. Continue this process until all of dough has been cut. Bake at 350 degrees for 20 minutes.
  • Publisher: Mercury Media and Entertainment
  • Foodies of New England
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    Sturbridge, MA 01566