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Apple Pecan Scones are buttery scones studded with tart apples and crunchy pecans then drizzled with an easy powdered sugar glaze.

This post is sponsored in conjunction with #FallFlavors week. All opinions are mine alone.

I have been on a scone kick lately. I like them because these are great for a hearty breakfast or as a sweet after dinner snack. I’ve been making them with fruit because I like the little extra sweetness.

Apples have been in season and we’ve been buying them by the bagful. I recently received a delivery from Melissa’s Produce and inside were 5 delicious looking apples.

My son has started eating them again so he will have one for lunch, I’ll grab one as a snack, or we’ll put one in a salad here and there. While that’s all good we almost always have apples that go bad before we can eat them.

I’ve been trying to bake them into breads, muffins, and cookies when they are close to going bad so when I reached for the Cheerios for the 567th day in a row and saw the apples I had an idea. I looked through the cupboards and pulled out a bag of Millican Pecan pieces and got working on apple pecan scones.

You will need:

flour
sugar
baking powder
baking soda
butter
2 apples
pecans
milk
vanilla bean paste

Preheat the oven to 425 degrees. Spray a baking sheet with cooking spray.
In a large mixing bowl combine the flour, sugar, baking powder, baking soda, and salt. Mix well.
Cut the butter into small pieces and place in the flour mixture. Use your fingers and rub the butter into the flour until it resembles tiny pebbles.
Add in the apples and pecans and gently fold them into the dough.
Pour in the milk and vanilla and stir until a crumbly dough forms.
Turn the dough onto a flour dusted surface and knead for a thirty seconds.
Press the dough into a rectangle. Using a pizza cutter cut the dough into 8 diagonal pieces.
Place on the prepared cookie sheet and bake for 20 minutes.
Remove to a wire rack and cool completely.

After pulling the scones off the cookie sheet I let them cool on a wire cooling rack. While you can totally leave these as is you can also put a glaze on them.

I chose to make a glaze of Dixie Crystals powdered sugar, milk, and cinnamon to give it a little bit of sweet and spiciness. I drizzled them with a glaze and they were ready to eat!

What type of apples should I use in these scones?

Honestly? It doesn’t matter. I would use a firm apple but otherwise go with your taste. If you want something tart try a Granny Smith apple. If you want something sweeter go with the Gala. I personally like something in the middle.

I don’t have vanilla bean paste, can I use vanilla extract instead?

You can certainly use vanilla extract in place of the paste in this recipe though it will not pack as much of a vanilla punch. I love baking with vanilla bean paste because I feel like it really showcases the flavor.

Do I have to use the pecans?

No you don’t have to but they add a lovely texture and flavor. If you prefer almonds or walnuts you can use those in place of them or else leave them out all together but I really love the pecans paired with the apples.

Can you freeze these scones?

Yes! Cook them according to the directions and then let them cool completely. Place them on a baking sheet and freeze for one hour. Wrap in plastic wrap then place in a freeze bag or container. Pull out and thaw for 2 hours before serving. You can heat them up in the toaster oven, Air Fryer, or oven.

I grabbed myself a cup of coffee and bit into one of these apple scones. The crumb on these scones is fantastic! They are buttery, studded with crunchy pecans, and tasty apple pieces. They were amazing and will definitely be on our menu again!

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