This ginger apple scone was born out of desperation.
Last fall, my family picked almost 40 pounds of apples. Yes, you read that right: almost 40 pounds. After making 2 apple pies, several jars of applesauce, and eating fresh apples, I still had too many on my hands.
Using my recipe for cranberry scones, I tweaked the recipe to incorporate freshly grated ginger and apple with a healthy dose of ground cinnamon. Basically, fall in scone form. So why did it take me so long to share this fragrant, not too sweet ginger apple scone recipe?
I’ve made at least 15 batches of these scones since last fall and my family eats them all before I can photograph them. The only reason this batch survived long enough for photographic evidence is because my kids are at their grandparents for the summer.
What makes this recipe “easy” is that they’re drop scones. No kneading. Just scoop and drop onto a baking sheet. They scones are light–not dense like the scones you buy from that coffee-shop-that-shall-not-be-named.
The ginger apple scones are best hot out of the oven, but you can toast them for a mid-afternoon tea time. We like toasting them for post-dinner dessert. They’re delicious on their own but is also good with butter and double up with some apple butter.
Do you prefer tea or coffee with your scones?
Easy Ginger Apple Scones
- 1½ cup finely diced granny smith apple (approx 1 medium apple)
- 1 tsp lemon juice
- 1 tsp brown sugar
- 2½ cup white whole wheat flour
- ½ cup light brown sugar
- 1 Tablespoon baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- 6 Tablespoon cold unsalted butter, cut into chunks
- 1 cup milk
- ¼ cup plain Greek yogurt
- 1 tsp vanilla extract
- 2 Tablespoons grated fresh ginger (approx 2" knob)
- 1 Tablespoon granulated sugar or sugar in the raw (optional)
- Preheat oven to 375F. In a small bowl, add diced apples, lemon juice and 1 tsp brown sugar. Toss and set aside
- In a large bowl, combine flour, ½ cup brown sugar, baking powder, salt and ground cinnamon. Add cold butter. If using a mixer, mix on medium until mixture resembles wet sand. To mix by hand: add butter to flour mixture and squeeze into flour. Continue to mix until butter is incorporated and looks like wet sand.
- In a separate bowl, mix milk Greek yogurt, vanilla extract, and grated ginger. Mix with spoon or whisk until yogurt is combined, with very little lumps.
- Pour yogurt and milk mixture into flour mixture. Stir just enough to combine. Add diced apples from step 1 and stir apples into batter.
- Drop ¼ cup of batter per scone onto baking sheet, making sure to leave at least 1.5" between the scones. Sprinkle top of scones with sugar (optional).
- Bake for 22-25 minute, until scones are slightly golden brown. Remove to cooling rack.