These easy apple buttermilk and honey scones are full of diced apple, made with buttermilk and sweetened only with honey (both in it and on it!).
It's been a while since I did a Weekend Baking post, so here's a great (and easy) one! I made these this week and thought how perfect they would be to whip up on a Sunday morning, for a weekend treat. These Honey Apple Buttermilk Scones come together quickly and easily. You don't even need to have buttermilk on hand - simply hack regular milk with some lemon or orange juice, to make your own buttermilk.
There's lots to love about these scones. First, they have tons of apple in these scones and you don't even need to peel them! Secondly, they are sweetened only with honey, both in the dough and drizzled warm on top before eating. Finally, they are really, really delicious. So treat yourself this weekend!
Cook's Notes for Easy Apple Buttermilk and Honey Scones
To make your own buttermilk, simply add lemon juice to regular milk, as noted in the recipe above. No lemon juice? Use orange juice or white vinegar instead or, if all else fails, just use plain old milk.
I think any apple would work in these, with a nice red cooking apple being the most ideal. The red colour is lovely in the scones and cooking apples will soften nicely even with only 15 minutes in the oven. Apples like Granny Smith would work, but expect the apple to be a little more firm.
It's on my list to try these with maple syrup instead of honey. I'll be trying that soon, but if you happen to try it first, let me know how it is!
Honey Apple Buttermilk Scones
- 3/4 cup buttermilk (or 3/4 cup milk with 2 1/4 tsp. lemon juice - let stand 5 minutes)
- 1/4 cup honey (liquid)
- 2 1/4 all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/4 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/2 cup butter (cold, cut into cubes)
- 1 1/2 cups apple (diced, skin left on (Empire, Ida Red etc))
- 1 Tbsp. whipping cream (half and half or milk, for brushing tops before baking)
- Optional 1 Tbsp. turbinado or white sugar, for sprinkling on tops before baking
- 2 Tbsp. honey (for drizzle on baked scones)
- Preheat oven to 425° F. and line a large baking sheet with parchment paper. Set aside.
- In a measuring cup, whisk together the buttermilk and honey until honey is dissolved. Set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Add the cubed butter and using a pastry cutter, two knives until you ave coarse crumbs (or process lightly in a food processor then return to bowl). Drizzle about 3/4 of the buttermilk/honey mixture over the flour/butter mixture and using a fork, stir until a soft dough forms, adding more of the buttermilk mixture, as needed. You may not need every last drop. Dough should be moist (not crumbly) but not super sticky. Fold in the diced apples.
- Remove dough to a generously floured surface and fold over onto itself 2 or 3 times until dough holds together well. Lightly flour top of dough and press or roll into an 8-inch circle. Cut into 8 wedges. Transfer the wedges to your prepared baking sheet, allowing at least 1 inch between the slices. Brush tops with heavy cream and sprinkle with sugar, if desired.
- Bake for 14-17 minutes, or until puffed and deep golden. Warm 2 Tbsp. honey and drizzle over scones to serve.