These apple butter bacon scones are stuffed with fresh apples, salty bacon pieces and made with apple butter to keep them nice and moist. Perfect breakfast on a crisp cool fall morning.
Prep Time45 minutesmins
Cook Time15 minutesmins
Total Time1 hourhr
Course: Baked Goods
Cuisine: American
Keyword: apple butter bacon scones, apple butter scones, fall scones, scone video
Combine the flours, sugar, baking powder, salt and spices in a large bowl.
Add the butter to the bowl and work in with a fork, pastry cutter or your fingers until a crumbly consistency forms.
Add the apples to the flour mixture and stir to combine.
Whisk the eggs, apple butter and vanilla together in a medium bowl until smooth.
Add the wet mixture to the dry and stir until combined and dough becomes sticky.
Fold in the bacon until just combined.
Line a baking sheet with parchment paper.
Form half of the dough into a circular shape on the parchment about 5-6 inches in diameter. Repeat with the other half of dough and place on the same baking sheet.
Cut each circle into 6 slices using a sharp knife and gently pull each piece out and away from the center of the circle to create some space between them.
Place the baking sheet in the freezer for 20-30 minutes.
Preheat oven to 425 degrees.
Remove baking sheet from freezer, brush the top of each scone with the milk and sprinkle generously with the turbinado sugar.
Place in the oven and bake for 15 minutes until golden brown around the edges.
Remove from oven and let cool on the baking sheet for 5 minutes before serving warm.