Skillet Apple Scones with Maple Butter | Easy Fall Recipe
Fall is here, and it’s the perfect time for apple picking, cozy sweaters, and of course—baking! These Skillet Apple Scones with Maple Butter Drizzle are the ultimate comfort treat for those chilly mornings when you crave something warm and indulgent. Picture this: golden, flaky scones, bursting with chunks of cinnamon-scented apples, and topped with a velvety drizzle of maple butter. Perfect with a cup of tea, or as a sweet dessert when company arrives, these scones are as versatile as they are delicious. Let’s get into the magic!
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The Best Skillet Apple Scones Recipe
What makes this recipe so special? It’s the combination of moist, tender scones baked to perfection in a skillet, paired with the bold flavors of cinnamon and fresh apples. The skillet ensures that the scones come out beautifully rustic, with a crisp, golden crust and soft, melt-in-your-mouth interior. The pièce de résistance? That divine maple butter drizzle that adds the perfect touch of sweetness.
Notes on Ingredients
- Apples: Use firm, crisp apples that hold their shape, like Granny Smith or Honeycrisp. They’ll provide a beautiful texture against the soft scone dough.
- Buttermilk and Sour Cream: These two ingredients ensure the scones are rich and tender. Full-fat versions work best to avoid any dryness.
- Frozen Butter: Grating the butter into the flour keeps it cold, which creates flaky layers in the scones.
- Maple Butter: This decadent finishing touch is optional, but trust me—you don’t want to skip it! Store-bought or homemade, it elevates these scones to the next level.
How to Make Skillet Apple Scones
- Preheat your oven to 415°F. In a large mixing bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda, cinnamon, and salt.
- Grate the frozen butter into the flour mixture and gently mix with a fork until the butter is coated.
- In a small bowl, whisk together buttermilk, sour cream, and egg. Make a well in the dry mixture and pour in the wet ingredients. Mix gently.
- Knead the dough lightly on a floured surface, adding in the cinnamon-coated apples. Shape the dough into a circle and cut it into eight wedges. Arrange them in a well-seasoned skillet.
- Top each scone with two thin slices of apple and bake for 20-25 minutes until golden brown. Serve warm with a generous drizzle of maple butter.
How to Serve Skillet Apple Scones
Serve these scones warm from the oven, with an extra drizzle of maple butter on top. They’re perfect for a lazy Sunday brunch or a quick dessert with a cup of hot tea or coffee. Want to elevate your fall spread? Serve alongside a bowl of whipped cream or crème fraîche for added richness.
How to Store Skillet Apple Scones
If you have any scones leftover (which is rare!), store them in an airtight container at room temperature for up to two days. For longer storage, freeze the scones in an airtight bag and reheat directly from frozen in the oven.
FAQs about Skillet Apple Scones
Do I need a skillet?Can I substitute the apples?
Yes! You can easily swap the apples for another seasonal fruit like pears or peaches.
Can I make these ahead of time?
Absolutely. Prepare the scones and freeze them before baking. Bake directly from frozen, adding an extra 5 minutes to the baking time.
Do I need a skillet?
While the skillet adds a rustic touch, you can bake these on a regular baking sheet lined with parchment paper.
The Best Skillet Apple Scones Recipe
Ingredients
- 2 cups all purpose flour
- 1/2 cup sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp kosher salt
- 1/2 cup butter frozen
- 1/2 cup buttermilk
- 1/2 cup sour cream full fat works best
- 1 egg
- 1 cup chopped apples mixed with 1 tbsp. brown sugar and 1/2 tsp cinnamon
- small apple sliced thinly for garnish
- Maple Butter for drizzle
Instructions
- Preheat oven to 415°
- In a large mixing bowl, combine the flour, sugar, baking powder, soda, cinnamon and salt. Use a cheese grater to grate the frozen butter into the flour mixture. Mix gently with a fork to coat the butter with the flour mixture.
- In a separate small bowl mix the buttermilk, sour cream and egg. Make a well in the center of the flour mixture and pour buttermilk mixture in. Mix gently to incorporate.
- Knead dough on a floured surface, maximum 1o times. The idea is to knead very little to keep that butter cold. As best you can, knead in the cinnamon apples. Pat the dough into a circle about 6 inches in diameter. Cut the dough into eight even wedges, but still keeping it in the circle shape. Place the scones into a well seasoned skillet (a circle of parchment on the bottom works well too), and top each wedge with two apple slices. Bake for about 20-25 minutes, until dough is cooked and scones are golden. Eat warm and drizzle with Maple Butter.