Skillet Apple Pie Scones

Apple Marzipan Dutch baby Serving with cream on blue plate

Prep: 25 mins
Cook: 30 mins
Total: 55 mins
Servings: 8


Apple Filling:

1 tbsp (15 mL) butter

2 USA Fuji* apples, peeled and diced (about 2 ½ cups/625 mL)

3 tbsp (45 mL) sugar

2 tbsp (30 mL) fresh lemon juice

1 tbsp (15 mL) corn starch

1 tbsp (15 mL) water

2 tsp (10 mL) cinnamon


2 cups (500 mL) all purpose flour

6 tbsp (90 mL) cold butter, grated

⅓ cup (75 mL) sugar

2 tsp (10 mL) baking powder

½ tsp (2 mL) kosher or sea salt

¾ cup (180 mL) milk

2 tbsp (30 mL) coarse sugar

The delicious apple flavour is baked right in, making every bite as good as the last. Any firm U.S.-grown apple works well in this recipe.


  1. Apple Filling: Melt butter over medium heat in a nonstick skillet. Add apples, sugar, lemon juice, cornstarch, water and cinnamon. Cook stirring frequently until apples have softened and sauce has thickened; about 5 minutes. Spread filling onto a large plate to cool quickly.
  2. Scone: In a large bowl, combine flour, butter, sugar, baking powder and salt. Work butter into flour to create coarse crumbs. Stir in milk until just combined; fold in cooled apple filling. Scrape scone dough into a parchment lined 11-inch (28 cm) cast iron pan and sprinkle with coarse sugar.
  3. Bake at 400°F (200°C) for 20 to 25 minutes or until light golden. Let cool 10 minutes before cutting into 8 wedges.

Tip: Any firm apple, such as Granny Smith, Gala, Honeycrisp, Empire, Golden Delicious or Cripps Pink will work equally well.

Nutrition Facts:

PER SERVING (1/8th recipe): 300 calories, 11 g fat, 7 g saturated fat, 30 mg cholesterol, 220 mg sodium, 46 g carbohydrates, 2 g fibre, 21 g sugars, 5 g protein. %DV: 7% calcium, 10% iron, 8% vitamin A, 3% vitamin C.