These apple butter crumble scones are the ultimate fall bake with a tender scone base, a spiced apple butter layer, and a crumble layer on top. The scone dough has some of the crumble folded right in, so the baked scones come out with bits of cinnamon-scented crumble freckled throughout. The combination of apple butter and buttery crumble gives these scones an apple pie kind of vibe that’s absolutely irresistible come fall time.
Here’s a look at the ingredients you need to make the ultimate fall scone.
Apple Butter: Apple butter is like a thick, spiced apple jam that is a seasonal favorite, but there are only a few widely available commercial options. Any apple butter you love will work here, try a local sourced favorite or even make your own! We have a great apple butter recipe that would shine in this recipe or give our double ginger apple butter a try.
Frozen Butter: Freezing and shredding the butter for these scones prevents you “handling” the dough too much and keeps the butter from warming and creating a dense or heavy scone.
Gold Medal™ All Purpose Flour: A great base for these scones, it contains just enough protein to hold the scones together while remaining soft and light.
Other ingredients you’ll need for these scones: baking powder, brown and granulated sugars, salt, whole milk, an egg, melted butter, and cinnamon.
Here are some tips for making the best scones. Be sure to follow the recipe for complete instructions.
Do this part first so the crumble can chill and freeze while you prepare the dough. If you’re including some of the crumble in the scone dough as a mix-in, be sure to freeze it so it doesn’t disintegrate into the flour as you make the scones.
Freeze the butter before grating, both to keep it as cold as possible and to make it easier to grate.
Use your hands to toss the flour and frozen butter together, coating all of the butter in the flour mixture. Then rub some of the butter into the flour, while leaving some whole flakes of shredded butter. Like one or two palmfuls, you don’t want to overhandle and warm the butter.
There’s just enough liquid in this recipe to bring the dough together. Folding the liquid in with a spatula (or, my preferred tool for this specific task, a rice paddle) is essential to avoid overmixing. Ideally, you want the mixture to be dry and shaggy before shaping, much like biscuit dough.
Kneading the dough a few times is necessary for bringing the dough together. Fold and press it a few times, gathering the straggly bits as you go, until it just forms a dough that you can pat into a circle.
Spread a layer of apple butter over the top of the scones and top with the chilled crumble. Then cut the scones into wedges and place on a prepared baking sheet. Scoop up any fallen crumble and press back onto the scones.
Baking the scones in a relatively hot (425°F) oven makes sure the cold butter in the dough melts quickly and releases steam, giving these scones a light and soft texture.
Use these tips to store your scones.
Ideally, you can enjoy the scones the day they are baked, so storage won’t be necessary. Scones tend to go stale after a day, but if you must, wrap in plastic wrap or store in an airtight container for 1-2 days.
You can freeze both unbaked and baked scones. I prefer freezing the scones unbaked, then baking them off as needed. Freeze the scones on a baking sheet after they have been layered with the apple butter and crumble and cut into wedges. Then freeze wrapped (individually or as a whole round) for up to one month. You can bake them from frozen, just add 1 minute to the bake time.
Thaw any frozen baked scones, still wrapped, at room temperature. Reheat in the microwave for 10 seconds or in a toaster oven for a few minutes. The apple butter may be hot, so use caution.
Heat oven to 425°F and line a baking sheet with parchment paper; set aside.
Combine the 3/4 cup flour, brown sugar, cinnamon, and salt in a mixing bowl, using a fork to whisk it all together. Pour in the melted butter and, using the fork, mix and mash until combined. Remove about 1 cup of the crumble mixture and press firmly into the bottom and slightly up the sides of a bowl or press out onto a plate. Freeze for about 15 minutes. Press the remaining crumble mixture firmly into the bottom and slightly up the sides of the mixing bowl and refrigerate while you make the scone dough.
Mix the 2 cups flour, sugar, baking powder, and salt in a mixing bowl. Shred the frozen stick of butter on a box grater and add to the flour mixture. Toss the mixture together using your hands—rubbing some of the butter into the flour mixture so you have some sandy flour bits and larger pieces of shredded butter throughout.
In a medium bowl, whisk together the egg and milk. Pour into the butter mixture and gently stir with a rubber spatula until the liquid is incorporated and the dough comes together when pressed firmly (it will be dry and crumbly). Remove the crumble mixture that was in the freezer, break into pieces and add to the dough.
Turn the dough out onto a smooth surface dusted with flour. Knead a few times until mixture comes together to form a dough. It should have visible flecks of butter and resemble biscuit dough. Pat the dough into an 8-inch round, about 1/2- to 3/4-inch thick.
Spread the apple butter over the top of the dough in an even layer.
Then, using a fork, break up the remaining refrigerated crumble mixture and scatter over the top. Cut the scones into 8 equal wedges.
Place the cut scones onto the parchment paper-lined baking sheet, leaving an inch or so of space between the scones. Bake about 15 minutes, or until the scones are puffed and the bottoms and crumble topping are golden.
The key to tender, light scones is making sure the butter is kept cold so it’s not melted before it hits the oven. Using frozen butter that’s been shredded helps prevent overworking the dough and warming up the butter. Keep your milk and egg cold, too, or even chill your bowl with the dry ingredients, to help ensure the butter stays cold!
If you want an ultra-tender and decadent scone, try using half-and-half or even heavy cream in place of the milk. The higher fat prevents gluten formation, making a fall-apart tender scone.
Chilling the crumble mixture is key for achieving a chunky crumb with some big chunks mixed in with smaller bits – kind of like a mix of rocks, sand, and pebbles, but made of flour, sugar, and butter.
This also ensures the crumble mixture doesn’t just melt and lose definition as it bakes.
Freezing some of the crumble mixture to add into the dough is optional, but it adds a nice textural (and visual!) contrast and a hint of cinnamon flavor.
If you are using salted butter, omit the pinch of kosher salt.
