Autumn Apple and Date Scones
British Autumn Apple and Date Scones are perfect for fall/autumn to enjoy for breakfast or afternoon tea. Made with warming spices like cinnamon and nutmeg along with sweet honeycrisp apples and soft, sweet medjool dates. Remember, when you enjoy an English scone, don’t forget the jam and clotted cream.
Fall/autumn is here and it’s my favorite time of year for both food and weather. I get to drink all the English tea I want and always have to enjoy it with one of my native British scones. Scone, which is actually pronounced ‘scon’, and not ‘scoan’ as so many people incorrectly mis-pronounce it.
Classic English Scones are round and traditionally should never have sugary glaze drizzled on top, instead, they are served with jam and Clotted Cream. These scones not too sweet because they sometimes have dried fruit inside or fresh fruit like Strawberry Scones, Autumn Apple and Date Scones and British Pumpkin and Currant Scones
Clotted cream is a thick cream made from the cows of Devon England. It is not whipped cream, it is made by cooking pasteurized cream at a low temperature until it ‘clots’ on the top (just like mascarpone) This delicious cream is the scone’s perfect companion!
This is just one of my many autumn apple recipes that I love; here are more:
- Baked Fennel and Apple with Breadcrumbs
- Apple Pie Pecan Muffins
- Orange and Apple French Toast Casserole
The scones start with rubbing softened butter into the flour and baking powder. I prefer doing this by hand rather than using a mixer.
The best way to mix butter into flour:
Lift the butter into your fingers and rub between thumb and fingers until it resembles breadcrumbs.
Tip: shake the bowl side to side and all the butter chunks will come to the top so you can see how incorporated they are.
This recipe yields 6 scones, the recipe can be doubled.
Freezing and storing scones
You can either freeze the cut scones unbaked or baked. To freeze unbaked scones, place on a tray (without touching so they don’t stick together) and freeze for 3 hours, then transfer them to a sealed container. To bake, defrost at room temperature for 2-3 hours then bake per the recipe. To freeze baked scones, placed in a well sealed container. Defrost at room temperature for 2-3 hours.