Stuffed Apple Pie Scones

updated Oct 13, 2021
Stuffed Apple Pie Scones

These buttery, double-decker apple cinnamon scones are streaked with a layer of sweet apple butter.


Prep35 minutes

Cook18 minutes to 20 minutes

Jump to Recipe
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apple butter scones on sheet pan on table
Credit: Photo: Joe Lingeman; Food Styling: Anna Stockwell

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.

Credit: Photo: Joe Lingeman; Food Styling: Anna Stockwell

The Key Ingredients in Apple Pie Scones

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.

What’s the Secret to Tall, Flaky Scones?

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.

How To Stuff Scones

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.

Stuffed Apple Pie Scones

These buttery, double-decker apple cinnamon scones are streaked with a layer of sweet apple butter.

Prep time 35 minutes

Cook time 18 minutes to 20 minutes

Serves 8

Nutritional Info


  • 2

    large eggs, divided

  • 1 teaspoon


  • 2 1/2 cups

    all-purpose flour

  • 1/2 cup

    granulated sugar

  • 1 tablespoon

    baking powder

  • 1 tablespoon

    ground cinnamon

  • 1/2 teaspoon

    kosher salt

  • 1/4 teaspoon

    ground cardamom

  • 6 tablespoons

    (3/4 stick) cold unsalted butter

  • 1/2

    medium crisp-sweet apple, such as Pink Lady, Honeycrisp, or Gala

  • 1/3 cup

    cold heavy cream

  • 1 tablespoon

    vanilla extract

  • 1/2 cup

    apple butter

  • 2 tablespoons

    coarse sugar, such as demerara, turbinado, or sugar in the raw


  1. Place 1 large egg and 1 teaspoon water in a small bowl and mix with a fork until combined.

  2. Place 2 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1 tablespoon baking powder, 1 tablespoon ground cinnamon, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground cardamom in a large bowl and whisk to combine.

  3. Cut 6 tablespoons cold unsalted butter into 1/2-inch cubes. Scatter over the flour mixture and work the butter into the dry ingredients with the tips of your fingers or a pastry blender until the butter is in irregular pea-sized crumbs with a few larger flat pieces throughout. Grate 1/2 medium unpeeled apple on the large holes of a box grater (about 1/2 cup). Add to the flour mixture and toss with your hands to combine.

  4. Place 1/3 cup cold heavy cream, 1 large egg, and 1 tablespoon vanilla extract in a small liquid measuring cup or small bowl and whisk to combine. Pour over the flour mixture and stir with a spatula until the flour is moistened. Use your hands to fold the dough onto itself to incorporate all of the flour into the dough, about 8 times.

  5. Turn the dough out onto a lightly floured work surface. Divide the dough into 2 pieces (about 12 ounces each). Shape each piece of dough into a rough 8-inch round (about 1/3-inch thick).

  6. Place 1 dough round on a parchment paper-lined baking sheet. Spread 1/2 cup apple butter in an even layer onto the center of the dough, leaving a 1/2-inch border. Brush the edges with the egg wash. Top with the remaining dough round.

  7. Lightly brush the top dough round with the egg wash. Sprinkle with 2 tablespoons coarse sugar, pressing it into the top lightly so that it sticks and focusing on the outer edge of the scones to seal the two pieces of dough together. Freeze for 15 minutes while the oven heats. Arrange a rack in the middle of the oven and heat the oven to 400°F.

  8. Cut the dough into 8 wedges with a knife or bench scraper. Lift each triangle and separate from the other wedges, leaving at least 1-inch between each piece.

  9. Bake until the edges and bottom are brown, 18 to 20 minutes. Place the baking sheet on a wire rack and let the scones cool for at least 5 minutes. Use a knife or bench scraper to separate the scones if they have joined during baking. Serve warm or at room temperature.

Recipe Notes

Make ahead:

For unbaked scones: Arrange the unbaked scones on a parchment-lined baking sheet and freeze until solid. Transfer to a gallon-sized zip-top freezer bag and freeze for up to 1 month. When ready, bake as directed above, adding 1 to 2 minutes to the bake time.

For baked scones: Place the baked scones in a gallon-sized zip-top freezer bag and freeze for up to 1 month. When ready to bake, reheat in a 400°F oven until warmed through, 3 to 5 minutes.

Storage: Store leftovers at room temperature in an airtight container for up to 4 days. Reheat in a 250°F oven until warm through, 4 to 5 minutes.

Ingredient variations: 1 tablespoon apple pie spice mix can be used in place of the ground cinnamon and cardamom.