Baking Spree 2 – Roasted Apple and Chocolate Scones

The picture that I saw of the Roasted Pear and Chocolate Scones on the Smitten Kitchen blog, haunted me for a few weeks till I finally gave in to my urge to bake.  Of course since the urge struck me in the morning, and I live in a village far away from good groceries, I modified the recipe to include apples. Also because  I was baking the Sour Cherry and White Chocolate Scones right before this, I used some of the steps from that recipe here. Some of the apple pieces did get a little mushy so Pear scones might probably a better idea, but if you are game for a little experimentation, then you could try my modified version, else just follow the original recipe from here.


What you will need:

  • 3 firm Apples (peeled, cored and diced)
  • 1 1/2 cups  all-purpose flour
  • 1/4 cup granulated sugar plus 1 1/2 tablespoons  for sprinkling
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt plus a pinch for the egg glaze
  • 85 grams cold unsalted butter, cut into small cubes
  • 1/4 cup cream
  • 1/4 cup (85 grams) dark chocolate (or chips)
  • 2 eggs


How you make it:

  1. Preheat oven to 180C
  2. On a tray lined with butter paper, place the apples and pop into the oven for 20 minutes. Take them off the oven and cool in the freezer for 10-15 minutes.
  3. Sift the flour, baking powder and salt together and add the sugar to it.
  4. Separate one egg into the yolk and white and combine the white with the other egg.
  5. Add the chopped butter to the flour and mix with your hands.
  6. Add the cream and egg, a little at a time and mix with a spatula.
  7. Fold in the chocolate chunks.
  8. Finally add the roasted apples.
  9. Pat the mixture onto a floured surface and using a pastry-cutter divide into wedges.
  10. Using a steel spatula, transfer the scones to baking tray lined with butter paper
  11. Add a pinch of salt to the yolk, beat it and brush the scones with the it.
  12. Sprinkle sugar on the scones and bake at 180C for 20-30 minutes, till the scones turn golden. Let them remain in the oven for 5-10 minutes and then take them out to cool.

These go very well with filter coffee.

I recommend storing them in the fridge as the apple chunks inside can turn rancid when kept outside, besides, I love the taste of cold chocolate.



3 thoughts on “Baking Spree 2 – Roasted Apple and Chocolate Scones

  1. Pingback: Christmas Morning Scones | Lil' Suburban Homestead

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