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5 from 1 vote

4 Ingredient Apple Scones

These scones are tender, soft and studded with apple pieces. The scones need just 4 ingredients and don't contain any eggs or added sugar. They are easy to make.
Servings: 6 scones
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
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Ingredients

  • 109 g (about 1 cup) chopped peeled apples (about 1 inch cubes)  + 52 g (1/2 cup) finely chopped apples, cut into 1/8 to 1/4 inch cubes, divided, can also substitute store bought unsweetened applesauce for the 109g apples
  • 2 cups (286g) self-rising flour, see note before starting
  • ½ cup (4 fl oz/118ml) heavy cream, plus 1-2 tbsp more for brushing on top
  • 4 tbsp (56g) unsalted butter, melted

Instructions
 

  • Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  • If making your own applesauce, add the 109 grams of 1-inch cubed apples into a pot filled with water. (If using store bought applesauce, skip to step 4). Bring to a simmer on the stove and cook the apples until they are fork tender. Drain and remove the cooked apples from the water and place into a small food processor or small blender.
  • Blend the apples until they reach an applesauce consistency with no visible chunks of apples. Your applesauce shoud have thick, grainy-like consistency but without visible chunks of apples.
  • In a large bowl, mix together the self rising flour, applesauce, heavy cream and melted butter. Stir until a soft dough forms, being careful not to overmix. Add in the chopped apples and mix gently until they are evenly incorporated.
  • Lightly sprinkle your work surface with flour and add the dough on top. Flour your hands then pat and spread the dough into a rough 7-inch circle.
  • Use a large knife or bench scraper to cut the dough into 6 equal triangles.
  • Transfer scones to the prepared baking sheet, spacing them about 2 inches apart. Add 2 tbsp of heavy cream to a small bowl. Brush the tops of the scones with heavy cream.
  • Bake for about 20 minutes or until lightly golden brown on top and cooked through. Let the scones cool on a wire rack.
  • Scones can be served once cooled. You can also drizzle icing on top before serving. Store uneaten scones in an airtight container in the fridge or freezer.

Notes

  • This recipe makes large scones. You can also cut them smaller for mini scones. You can also double the recipe to make more scones.
  • Self-rising flour amount. There are 2 main kinds of self-rising flour sold in the US. One that is a lower protein (2 grams per 1/4 cup serving) flour and one that has a regular amount of protein (3 grams per 1/4 cup (30g) serving). The amount of protein affects how much liquid is absorbed. For this recipe, I tested it with Gold Medal self-rising flour* (regular amount of protein). Please use a self-rising flour with a regular amount of protein (3 grams per 1/4 cup), or make your own self-rising flour with the recipe below.
  • Applesauce substitution note: To save time, you can use store bought unsweetened applesauce* instead of cooking apples and blending them. You will need 109 grams, slightly less than 1/2 cup (about 1/2 cup - 2 tsp) of unsweetened applesauce for the recipe.
  • If you have a kitchen scale, I recommend using it for weighing the apples as it is hard to get an accurate measurement for apples using cups. I use this kitchen scale.*
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
  • Homemade self-rising flour: Whisk together 2 cup all purpose flour, 3 tsp baking powder and 1/2 tsp salt. Make sure your all purpose flour has a regular amount of protein (3 grams per 1/4 cup). Most brands in the US contain this amount but there are some brands with higher protein (4 grams per 1/4 cup) such as King Arthur Flour and Bob's Red Mill. You do not want a high protein flour for these scones.
  • Optional Maple Glaze: The glaze I used does contain refined sugar. You can also also make it with a sweetener substitute.
    • ½ cup (60 grams) powdered sugar 
    • 2-3 tablespoons maple syrup
    • In a small bowl whisk together the powdered sugar and maple syrup until evenly combined and no lumps remain. Drizzle glaze over cooled scones.
  • Estimated nutrition does not include optional glaze.
Serving: 1scone, Calories: 281kcal, Carbohydrates: 34g, Protein: 5g, Fat: 14g, Saturated Fat: 9g, Sodium: 474mg, Fiber: 1g, Sugar: 4g, NET CARBS: 33
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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