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Apple Pie Scones

Makes 12 scones Pre-cooking the apples keeps these scones moist, but not soggy. You can do that part a day or two ahead of time, if you like. Galas are a neutral, crisp apple that are great for baking, but you can use Granny Smith or something similar if you like your apples on the tart side.


  • 2 tablespoons unsalted butter
  • 2 Gala apples, chopped
  • 1/3 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 2 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoons kosher salt
  • 4 tablespoons unsalted butter, cold
  • 1/2 cup whole milk
  • 1 egg, beaten
  • 1/4 cup roughly chopped pecans
  • 2 tablespoons turbinado sugar
  • 3/4 teaspoon ground cinnamon


  1. Preheat the oven to 400°F.
  2. Heat the butter in a skillet over medium-high heat. Add the apples, sugar, and cinnamon, and cook until the apples are just softened, about 8 minutes. Set aside to cool completely.
  3. In a large bowl, combine the all-purpose flour, whole wheat flour, brown sugar, baking powder, and salt. Add the butter and use your fingers to cut the butter into the flour until a the butter pieces are about the size of peas.
  4. In a separate bowl, combine the milk, egg, pecans, and reserved apple mixture. Pour over the flour mixture and mix gently until just combined.
  5. Turn the dough out onto a lightly floured surface and form into an 8-inch circle. Use a knife or pastry cutter to first cut quarters, then cut each quarter into thirds to make 12 scones. Transfer the scones to a parchment paper-lined baking sheet. In a small bowl, mix the turbinado sugar and cinnamon and sprinkle over the scones.
  6. Bake until the scones are golden brown around the edges, about 22 minutes. Serve warm or transfer to a wire rack to cool.

Copyright © 2019 The Culinary Institute of America

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