Fall weekends mean not only the return of football, but baking too. Make Autumn apple butter scones for your next weekend baking project!
I love to experiment with different baking on weekends in the Fall. This weekend I tried making scones using the slow cooker apple butter I made earlier. The results were delicious! The cinnamon in the apple butter complemented the maple glaze perfectly. The texture came out light and fluffy. My family finished the whole batch before Monday!
How to Make the Best Autumn Apple Butter Scones
While the full recipe instructions are available below, here are some tips to make the best scones using apple butter.
Apple Butter: while you can use store bought apple butter, I recommend making your own. Try my slow cooker apple butter. It is an extremely easy recipe that requires minimal effort once the slow cooker has been started!
Dry Ingredients: add all of your dry ingredients into one bowl. Whisk them together to ensure the ingredients are combined equally before adding the wet ingredients.
Butter: to achieve the perfect texture for your scones, you need to cut the butter into the dry ingredients. I love using my OXO pastry blender to cut the butter for scones. However, if you don't have one, you can use forks or two knives to achieve the same result. You also want to make sure the butter is cold cold cold when adding it to the mixing bowl. This is important because it allows the butter to melt once it is baking in the oven, giving it the flaky result you want in a scone.
Dough: once you've combined the dry and wet ingredients, the dough will be sticky. Cut it into eight equal sized pieces and place on a parchment lined baking sheet.
Preheat the oven to 425F. Line a baking sheet with parchment paper and set aside.
In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Cut the butter into the flour mixture using a pastry blender or two forks until well combined.
In a separate bowl, whisk together the eggs and apple butter. Add the dry ingredients to the apple butter and egg mixture and stir only until the dry ingredients have been incorporated.
On a flour covered wooden board, flatten the dough and cut into 8 equal pieces and place on the parchment lined baking sheet. Bake for 12 to 14 minutes, until golden brown and slightly firm.
While the scones are baking, make the glaze. In a small mixing bowl, add all ingredients and whisk together vigorously until all of the powdered sugar is incorporated, approximately 2 minutes.
Let the scones cool for 5 minutes before drizzling the glaze onto them. Serve warm or cool.
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