Apple Scones with Spiced Maple Butter

A few Fridays ago, I went grocery shopping after work with Doodlebug.  I don’t typically grocery shop on Friday evenings, but it just so happened that was how our schedule worked out for the week.  We were pressed for time, and I knew we would get home late, with little no time to prepare a home-cooked meal.

So, in desperation, I grabbed a pasta meal from the frozen section and popped it in the oven while I put away the groceries.  It was ready by the time I was finished, served just in time to my cranky, hungry 4-year old.

My 4-year old, who then said, “Yum yum, did you make this, mama?’

I am not embarrassed to admit that I informed him I did, in fact, “make” the pasta dish.

I am also taking credit for baking these scones, which required a bit more work than the pasta dish, but also tasted a whole lot better.

Recipe: Apple Scones with Spiced Maple Butter


  • 2 3/4 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 1 cups finely chopped tart apple
  • 2 eggs, lightly beaten
  • 3/4 cup whipping cream
  • 1 egg yolk, lightly beaten
  • 1 tablespoon whipping cream
  • thin slices of unpeeled apple, for topping


  1. In a large bowl, combine the flour, sugar, baking powder, pumpkin pie spice, and salt. Using a pastry blender (or two forks), cut in chilled butter until mixture resembles coarse crumbs. Stir in the chopped apple. Make a well in the center of the mixture.
  2. In a small bowl, combine the two eggs and 3/4 cup whipping cream. Using a fork, stir egg mixture into flour mixture. Dough will be thick. Using a 1/4-cup scoop, drop dough in mounds and place on baking sheet.
  3. Combine egg yolk and 1 tablespoon whipping cream. Brush some of the mixture over the tops of the mounch. Place an apple slice on top of each dough mound, pressing down until about 1 inch thick. Brush with remaining egg yok-cream mixture; sprinkele with coarse sugar.
  4. Bake at 375 for 15 to 17 minutes. Serve warm with maple butter.
  5. For the maple butter, beat 1/2 cup softened butter with 2 tablespoons maple syrup and 1/4 teaspoon pumpkin pie spice with electric mixer until light and fluffy.

recipe from Midwest Living, September/October 2011



  1. amy @ fearless homemaker

    i’m looking for new apple recipes to use up fall’s fresh apples, so this is coming at a perfect time. they sound delicious – thanks for sharing!

  2. Shirley

    It’s finally fall and apples will be in the stores by the bushels soon! This looks like the perfect recipe to make. Of course anything baked looks good to me.


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Interestingly enough, I didn’t grow up with an interest in cooking.  In fact, I informed my mother on multiple occasions that I was not getting an advanced education so I could spend my evenings preparing meals.

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