Stuffed Apple Pie Scones

Step 1

Place 1 large egg and 1 teaspoon water in a small bowl and mix with a fork until combined.

Step 2

Place 2 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1 tablespoon baking powder, 1 tablespoon ground cinnamon, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground cardamom in a large bowl and whisk to combine.

Step 3

Cut 6 tablespoons cold unsalted butter into 1/2-inch cubes. Scatter over the flour mixture and work the butter into the dry ingredients with the tips of your fingers or a pastry blender until the butter is in irregular pea-sized crumbs with a few larger flat pieces throughout. Grate 1/2 medium unpeeled apple on the large holes of a box grater (about 1/2 cup). Add to the flour mixture and toss with your hands to combine.

Step 4

Place 1/3 cup cold heavy cream, 1 large egg, and 1 tablespoon vanilla extract in a small liquid measuring cup or small bowl and whisk to combine. Pour over the flour mixture and stir with a spatula until the flour is moistened. Use your hands to fold the dough onto itself to incorporate all of the flour into the dough, about 8 times.

Step 5

Turn the dough out onto a lightly floured work surface. Divide the dough into 2 pieces (about 12 ounces each). Shape each piece of dough into a rough 8-inch round (about 1/3-inch thick).

Step 6

Place 1 dough round on a parchment paper-lined baking sheet. Spread 1/2 cup apple butter in an even layer onto the center of the dough, leaving a 1/2-inch border. Brush the edges with the egg wash. Top with the remaining dough round.

Step 7

Lightly brush the top dough round with the egg wash. Sprinkle with 2 tablespoons coarse sugar, pressing it into the top lightly so that it sticks and focusing on the outer edge of the scones to seal the two pieces of dough together. Freeze for 15 minutes while the oven heats. Arrange a rack in the middle of the oven and heat the oven to 400°F.

Step 8

Cut the dough into 8 wedges with a knife or bench scraper. Lift each triangle and separate from the other wedges, leaving at least 1-inch between each piece.

Step 9

Bake until the edges and bottom are brown, 18 to 20 minutes. Place the baking sheet on a wire rack and let the scones cool for at least 5 minutes. Use a knife or bench scraper to separate the scones if they have joined during baking. Serve warm or at room temperature.