Apple Cinnamon Sauerkraut Scones

Prep time: 
30 minutes
 Cook time: 
30 minutes
 Total time: 
60 minutes
Apple Cinnamon Sauerkraut Scones

There's a surprising ingredient in these sweet and flaky apple scones! It's a must-try recipe that will have the whole family asking "what's your secret?"


For the Scones:

  • 300g all-purpose flour
  • 85g sugar
  • 1 tbsp baking powder
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp salt
  • 70g unsalted butter (cold, cubed)
  • 90g yogurt
  • 155g heavy cream
  • 150g (1 medium) honeycrisp apple (peeled and thinly sliced)
  • 50g (1⁄2 cup) Bubbies Sauerkraut (drained, squeezed, and finely chopped)

For the Glaze:

  • 60g powdered sugar
  • 2-3 tbsp heavy cream


For the Scones:

  1. Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
  2. Combine the flour, sugar, baking powder, cinnamon, nutmeg, and salt together in a bowl of a stand mixer fitted with a paddle attachment.
  3. Add in the cubes of cold butter and mix on low speed until the butter is pea-sized.
  4. Then, add in the yogurt, heavy cream, and vanilla. Mix until just combined.
  5. Fold in the apples and sauerkraut by hand, careful not to overmix.
  6. Dump the dough out onto the prepared baking sheet and mold into a circle about 1'' in thickness. Chill in the freezer for about 10-20 minutes.
  7. Cut the scones into four pieces and separate them slightly to give them room to expand. Brush the tops of the scones with heavy cream and sprinkle with turbinado sugar.
  8. Bake for 25-30 minutes or until the tops are golden brown and the center of the scones are baked all the way through.
  9. Allow to cool slightly before topping with glaze.

For the Glaze:

  1. Stir the powdered sugar and heavy cream together until smooth.
  2. Spread the glaze on the warm scones and serve immediately.

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