Spiced Apple Scones - Recipe from Scratch

      Aromatic and not overly sweet, these scones are perfect when enjoyed with a cup of coffee or tea as a midday treat.

      Yields 8 scones

      Ingredients:

      - 2 cups (250 grams) all-purpose flour

      - ¼ cup (50 grams) granulated sugar

      - 2½ teaspoons (12.5 grams) baking powder

      - 1½ teaspoons (2.5 grams) Chinese five-spice powder, divided

      - 1 teaspoon (3 grams) kosher salt

      - ¼ teaspoon (1.25 grams) baking soda

      - 6 tablespoons (84 grams) cold unsalted butter, cubed

      - 1 cup (120 grams) finely diced firm sweet apple

      - 1 cup (240 grams) plus 8 tablespoons (120 grams) heavy whipping cream, divided

      - 1½ teaspoons (9 grams) vanilla bean paste, divided

      - 1 cup (120 grams) confectioners’ sugar

      Instructions:

      Begin by preheating the oven to 375°F (190°C) and lining a rimmed baking sheet with parchment paper. In a large bowl, combine the flour, granulated sugar, baking powder, 1¼ teaspoons (2.5 grams) of five-spice powder, salt, and baking soda, whisking thoroughly. Use a pastry blender or two forks to incorporate the cold butter until the mixture resembles coarse crumbs. Fold in the diced apple.

      In a separate small bowl, mix together 1 cup (240 grams) of cream and 1 teaspoon (6 grams) of vanilla bean paste. Add this cream mixture to the flour mixture, stirring until fully combined and there are no dry areas left. Transfer the dough onto a lightly floured surface and gently knead it 2 to 3 times to bring it together. Shape or pat the dough into a 7-inch circle that’s about 1 inch thick. With a floured knife or bench scraper, cut the circle into 8 wedges and place them at least 2 inches apart on the prepared baking sheet. Freeze the wedges until firm, approximately 15 minutes.

      Next, brush the dough wedges with 2 tablespoons (30 grams) of cream. Bake them until they are golden brown and a wooden pick inserted in the center comes out clean, which should take 15 to 20 minutes. After baking, allow them to cool on the pan for 10 minutes before transferring them to a wire rack to cool completely.

      In a medium bowl, whisk together the confectioners' sugar, 5 tablespoons (75 grams) of cream, the remaining ½ teaspoon (3 grams) of vanilla paste, and the final ¼ teaspoon of five-spice powder until the mixture is smooth and pourable. If needed, whisk in up to 1 tablespoon (15 grams) of additional cream. Drizzle this glaze over the cooled scones. Store them in an airtight container for up to 3 days.

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