I’m not a sweet kind of girl unless there is a salty or savory element to go with it, like these Rosemary Apple Scones. Sweet sautéed apples are balanced out with a hint of savory rosemary.
Fall has finally arrived. We had a pretty heavy frost on Monday and it has left what was left of my garden a wilted mess, but that means I’ll be in the kitchen baking. I can’t bake a cake for my life, well at least without a box mix, but I can make a delicious scone in almost any flavor. With apples in season, they were the logical choice to go with. I want to make a pumpkin spice one too, maybe next week.
Rosemary is another iconic flavor for fall. I have a love of the tall, evergreen twigs with a smell that just permeates the house. I tend to use a lot of both rosemary and sage during my Thanksgiving festivities, but the lonesome plant on my window sill was begging me to use it. Apples and rosemary pair incredible well together so naturally, I um, paired them!
The apples in this recipe are nothing special and are known as a ‘utility’ apple. I picked up a half bushel with the intentions of canning apple pie filling but last week was consumed with eight bushels of tomatoes. I finally finished those yesterday and needed a break from canning all together. Anyways, utility apples are just apples that are imperfect. They have a spot, dimple or small bruise and are just generally imperfect. If you are just heading to the grocery store or local farmers market, you’ll want an apple that is good for pie making, in other words, they retain their shape after being cooked.
First apples are peeled, cored and diced before being caramelized in some butter and brown sugar. A pinch of salt brings out their natural sweetness and they are set aside to cool completely.
Making scones is just like making biscuits. You start with copious amount of butter cut into flour that has been mixed with a touch of brown sugar and some baking powder to provide life. Milk, half and half or heavy cream is mixed with the cooled apples and some finely chopped rosemary before gently and quickly stirred into the dry ingredients.
The scones are turned out onto a board or counter and pressed together in a flat disc about 3/4 inch in thickness. Next, using a large sharp knife or pastry knife, you’ll cut the disc into eight triangles which are then placed onto a lined cookie sheet. Finally the scones get brushed with a bit more cream or half and half before heading into a 375F preheated oven.
Once there, they cook for roughly 25 minutes, or until they have puffed up slightly and are golden brown around the edges. Remove and let cool before consuming with just a bit of butter and maybe some tea. Or coffee. Definitely coffee.
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Sweet and savory combine to create the perfect fall treat. Crispy apples and fragrant rosemary come together in these Rosemary Apple Scones.
- 2 large apples (peeled, cored and diced)
- 1/4 c butter
- 1/4 c brown sugar
- pinch of salt
- 3 c flour
- 1 c 2 sticks unsalted cold butter
- 1 tbs baking powder
- 1/2 tsp salt
- 2 tbs brown sugar
- 1 tsp finely chopped fresh rosemary
- 1 cup half and half (heavy cream or whole milk, plus another tablespoon for the top)
- For the apples, heat a nonstick skillet over medium heat.
- Add in the butter, diced apples and brown sugar
- Cook over medium heat until the apples have softened and the brown sugar coats them, about 5-7 minutes.
- Remove from heat and let cool completely before making the scones
- For the scones, preheat the oven to 375F
- In a large bowl, stir together the flour, baking powder, salt and brown sugar.
- In a small bowl, stir together 1 cup of milk, rosemary and apples.
- Pour the wet ingredients into the dry and quickly combine without over working.
- Turn out on your counter and pat in to a round disc about 3/4 inch thick.
- Using a sharp knife or pastry knife, cut into eight wedges.
- Places on a parchment lined baking sheet and brush the remaining tablespoon of milk onto the scones
- Bake for approx 25 minutes or until golden around the edges.
- Remove from the oven and let cool.