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Scrumptious apple crumble scones with apple chunks, cinnamon, and crumble topping – the perfect autumnal afternoon tea bake.
Oh HELLO THERE! Yes that’s right, I have gone fully into autumn baking as its now officially autumn.. and I am SO HAPPY about this!
Honestly I am such an autumn baby (my birthday is late October) and its when the leaves start falling, the weather is getting cosier and oh my days all of the apple related baking… including these bad boys; apple crumble scones.
I have a new studio kitchen (if you don’t already know from following me on social media) and there are so many apple trees here that I have been told to nab all the apples from… so here we are. DELICIOUS.
When it comes to baking with apples, I nearly always tend to bake with Bramley Apples (or cooking apples as they’re often called). These apples tend to need a lot more baking compared to other apples, and that’s why they work.
I have my favourite eating apples (I’m a pink lady kinda gal), but often baking with eating apples means that they can become mushy and far too soft too quickly.
Because the apple is going into scones, I cut the apples into 1-2cm size chunks so they can be distributed fairly evenly but then also bake to the perfect texture.
So as we all know, scones are one of the most iconic parts of a cream tea or afternoon tea..; and these beauties are just going to level it up even more. I have many scone recipes already such as my classic buttery scones, my lemon blueberry scones or even my white chocolate and cranberry scones… but these ones? life changing.
They are surprisingly easy to make and don’t take a lot of work at all – and you don’t need a mixer. You need to rub the dry ingredients together carefully with your fingertips to create a breadcrumb like mixture, and then add in the wet ingredients to create a dough.
I use a spatula to mix in the wet ingredients as you really don’t want to over work the dough. When you are ‘rolling out’ the dough, you can also simply pat the mixture onto a lightly floured surface so that you don’t compress it too much.
Once your scones are made and shaped, you need to add the crumble. This is the cosy element of the scones – where you can either use a shop bought packet of crumble mix, or make a small amount of crumble mixture.
I generally use the 1:1:2 rule when making crumble of butter, sugar and flour. As you need such a small amount you can make a crumble mix for this with 40g of sugar and butter, and 80g of flour rubbed together to make a crumble.
Lightly brush the scones with beaten egg, and then sprinkle over and pat on the crumble mix.
How to bake & serve
Scones are best baked into a preheated oven, but also onto a preheated tray. The heat of the tray helps shock the scones into shape and to then cause the scones to go upwards as they bake, not sideways.
They bake until golden and beautiful, and even though yes they are best served ever so slightly warm, you don’t want them piping hot and fresh out of the oven as they do continue to bake slightly whilst cooling.
You can obviously serve scones however you fancy… cream first? jam first? the eternal debate. However, I love cream and blackberry jam with these because the combination is utterly delicious.
Tips and Tricks
It’s best to use a cutter and not twist the dough out – make sure to use a floured cutter so that it comes out easily.
Make sure to preheat the tray like mentioned above, and line it so your scones don’t stick.
Try not to overwork the dough so that they stay light and fluffy!
Apple Crumble Scones
- 350 g self-raising flour (plus extra for dusting)
- 1/4 tsp sea salt
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 50 g light brown soft sugar
- 100 g unsalted butter (cold & cubed)
- 1 tbsp lemon juice
- 190 ml full-fat milk
- 150 g Bramley apples (chopped)
- 1 egg, beaten, for glazing.
- 40 g unsalted butter
- 40 g caster sugar
- 80 g plain flour
- Preheat your oven to 220ºc/200ºfan, and place a lined tray in the oven to preheat.
- Tip the self-raising flour, sea salt, baking powder, ground cinnamon, light brown soft sugar and cold and cubed unsalted butter into a large bowl.
- Rub the mixture together with your fingertips until it resembles bread crumbs
- Heat the full-fat milk in the microwave or on the hob so it becomes warm, but not hot.
- Add the milk into the rest of the mixture, along with the lemon juice and stir with a spatula as it'll be very wet at first.
- Make sure the dough is mixed well, and add in the chopped apple. Carefully mix together.
- Sprinkle some extra flour onto the work surface, and turn the dough out onto it and gently roll it out, or press it down, to be about 4/5cm thick.
- Using a 5cm cutter, cut out the scones - you'll have to re-roll the mixture a couple of times to get them all out of the mix.
- If you are making your own crumble mix, in a new bowl rub the ingredients together to breadcrumbs now.
- Take the tray out of the oven, and put the scones onto it. Brush the top of the Scones with the beaten egg mixture and sprinkle/press on some of the crumble mixture per scone and bake in the oven for 10 minutes.
- Leave to cool for at least 10 minutes once they're out so you don't burn yourself. And then, enjoy!
- You could easily make smaller or bigger scones if you wanted, but adjust the baking times accordingly.
- These are best on the day of baking, but they will last for two days after.
- You can use shop bought crumble mix if you prefer
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