Apple pie filling shines in these moist and delicious apple pie scones!
Fall is my favorite time of year. Hands down. There is no better season. The leaves change, the air smells amazing, it’s totally normal to have everything taste like apples. Halloween. Pie. And while pie isn’t my favorite dessert ever I do love it and find myself craving it more often than not during the fall months. Bring on the apples and the berries and the pecans y’all!
But I am an epic failure at pie crust 99.99% of the time. Anyone else? It always bubbles up somehow. I could poke a million holes into the bottom of that thing before blind baking it and still would still have an unsightly bulge somewhere. It’s very frustrating. So in order to bake something sweet, use my homemade apple pie filling, and not have to make pie crust I had to get creative.
What better excuse to have apple pie for breakfast than to work it into a scone? Uh, yeah. That’s what I thought. My homemade apple pie filling is the real deal and super simple ’cause you cook it up in the slow cooker. Keep your eyeballs out for that recipe coming super soon!
These were just the right amount of sweetness and cinnamon and the apple pie filling makes them moist enough that you might almost get away with calling these muffins if you mixed in a touch more butter or milk. The cinnamon sugar on top gives them a satisfying crunch. My apple pie filling is a little more liquid than goo which is just how I like it so that it soaks in the flaky layers of the crust or oozes into the cake of my caramel apple cupcakes keeping them nice and moist. Keep an eye out for those recipes, too 😉
What’s your favorite pie flavor?
- 2 cups flour
- 1/3 cup sugar plus extra for topping
- 1 Tbs baking powder
- 1/2 Tbs cinnamon plus extra for topping
- 1 stick cold butter cubed
- 2/3 cup apple pie filling smashed
- 3/4 cup milk
In a large bowl whisk together flour, sugar, baking powder, and cinnamon and work in butter until it resembles coarse crumbs.
Smash apple pie filling with a potato masher or your fingers and mix in milk. Stir into the flour mixture until well combined.
Pat into an 8" circle on a lined or greased baking sheet making sure the thickness is even throughout.
Sprinkle extra cinnamon and sugar over top and bake at 400 degrees for 18-20 minutes or until golden brown.
Allow to cool completely on baking sheet before cutting into 8 equal wedges.