The perfect apple scone? This might be it

Apples and spices in a scone -- how October can you get? Especially now that the weather has cooled and baking is again possible without turning the kitchen into a sauna.

I've made apple scones before -- here's one version -- but haven't been 100 percent pleased with the results. This recipe, which I adapted from a few sources, might be the closest yet to a perfect autumn breakfast scone. For my taste, it must have seasonal fruit plus some spices, be soft, not crumbly, and also not be too sweet.

This recipe started with some spices, but I tossed in bits of candied ginger to give it some oomph. Instead of or in addition to the ginger, stir in some chopped toasted nuts or some dried currants or cranberries, as desired.

I've included an optional glaze recipe; I tend to not glaze my scones, but sometimes dressed-up scones are what you need. 

Spiced apple scones

Makes 8 large scones

Ingredients:

1 large tart-sweet apple, such as Honeycrisp or Granny Smith

2 cups all-purpose flour, plus more for a work surface

1/4 cup granulated sugar

1 tablespoon baking powder

1 teaspoon cinnamon

1/4 to 1/2 teaspoon allspice

1/2 teaspoon salt

4 tablespoons unsalted butter, ideally frozen in one piece

3/4 cup heavy cream, plus more for brushing scones

1 egg

Optional mix-ins:

2 to 4 tablespoons candied ginger bits, and/or

1/4 cup to 1/2 cup dried currants, chopped dried cranberries, or chopped toasted nuts

Cinnamon sugar, for sprinkling, optional

Instructions:

If you are in a hurry to bake, preheat the oven to 400 degrees first.

Peel and core the apple, then shred it on a box grater to make 1 cup shreds. Set aside.

In a large bowl, whisk together the 2 cups flour, the sugar, baking powder, cinnamon, allspice, and salt.

Grate the butter, either onto a cutting board or directly into the flour mixture in the bowl. Gently stir the butter shreds in so they are covered with flour.

In a small bowl or measuring cup, whisk together the heavy cream and the egg. Pour that into the flour mixture,  add the shredded apple and any mix-ins, and gently stir together with a spatula until a shaggy dough forms. The flour doesn't need to be completely incorporated at this point, and the dough should not be smooth or shiny.

Turn the dough out onto a flour-covered surface. Gently knead it two or three times, then pat it into a round disk, about 8 inches across.

If you did not preheat the oven earlier, now is the time to heat it to 400 degrees.

Cover a baking sheet with parchment paper. Transfer the disc of dough to the parchment. Using a large sharp knife or a bench knife, cut the dough into fourths, then each fourth in half, so there are 8 triangles of dough.

At this point, you can bake the scones immediately, or put the pan in the refrigerator to chill until the oven is ready. Chilled dough will be easier to separate into triangles before baking, but that also can be done when the scones are about two-thirds baked. Or keep the triangles together in the round to bake; it will take a little longer but the sides will remain softer.

When ready to bake, brush the dough with a little cream, then if desired sprinkle cinnamon sugar over the top.

Bake 35-40 minutes or until scones are golden brown. (Set the timer for 20 minutes if you want to separate the scones before they're finished baking, then return them to the oven until they're fully baked.)

Cool on a wire rack for at least 5 minutes  -- more if adding the optional glaze, recipe below.

Optional glaze:

1 cup confectioners sugar

1 tablespoon maple syrup OR 1 teaspoon cinnamon plus 1/2 tablespoon water

1/2 teaspoon vanilla extract

1 tablespoon (or more, as needed) milk, dairy or nondairy

Stir together ingredients, adding more sugar or more milk to achieve desired consistency. Brush or drizzle the glaze over the scones, then allow the glaze to set before serving.