Stuffed Apple Pie Scones

Spring is all about rhubarb, summer is for fruit cobblers, and in autumn all I want to eat are apples. After our annual visit to the U-Pick orchard, we always have bushels of fresh apples. Some are set aside for after-school snacks, while others are destined for Thanksgiving pies. But the very best way to use the farm-fresh fruit is in buttery scones.

These scones are spiced with cinnamon and cardamom, flecked with grated apple, stuffed with sweet apple butter, and topped with the sparkling, crunchy coarse sugar. Every wedge is the perfect marriage of apple pie and tender cream scones, aka the tastiest fall breakfast around.

To get that buttery, fall-focused flavor, you need these ingredients.

1. Butter: Butter gives the scones their rich flavor and flaky texture. Use good-quality unsalted butter, and keep it in the refrigerator until you’re ready to bake.
2. Heavy cream: Heavy cream adds moisture and fat to the dough, giving the scones their moist, tender texture.
3. Fresh apples: Grated apple mixed into the dry ingredients infuses the scones with apple flavor. You only need half an apple, which means you can nibble on the rest.
4. Apple butter: Apple butter— applesauce that’s been cooked down until thick and spreadable — is the sweet surprise in the center of these scones. It’s easy to make at home, or you can pick up a jar at the grocery store or your local apple orchard.
5. Spices: It isn’t apple pie without warm fall spices. Use a combination of ground cinnamon and cardamom, or if you only want to open one jar, opt for apple pie spice.

Two words: cold butter! Work pieces of cold, unsalted butter into the flour with your fingertips until they form small, irregular pieces. Add the wet ingredients, then fold the dough onto itself to fully incorporate the flour (a tip I learned from baking biscuits). When the chilled butter in the dough meets the heat of the oven, the moisture in the butter evaporates, leaving behind lots of flaky layers.

Stuffed scones may seem like a fancy pastry-shop move, but they’re easy to make at home. Just divide the dough into two pieces, then roll each piece 1/4- to 1/2-inch thick. Spread the apple butter onto one round of dough in a thin, even layer, making sure to leave a 1/2-inch border. Brush the border with egg wash, then top with the second piece of dough. Brush the top of the dough with more egg wash and sprinkle with coarse sugar. Lightly press the sugar into the dough, focusing on the outer edge to ensure a good seal between the layers. Of course, any number of things can be stuffed into scones — Nutella, jam, caramel, you name it.

While the oven heats up, slide the baking sheet into the freezer to chill the butter and firm up the dough. Use a bench scraper or sharp knife to cut the chilled dough into 8 wedges, then bake until brown and tender.