Yields 24 servings


  • 1 cup (272g) Musselman’s® Premium Apple Butter
  • 2 ½ cups (333g) all-purpose flour
  • 2 ½ cups (365g) white whole wheat flour
  • ½ cup (90g) light brown sugar
  • 2 tbsp. baking powder
  • 1 tps. kosher salt
  • 1 tps. cinnamon
  • ½ tps. freshly ground nutmeg
  • ½ tps. cloves
  • 1 cup (227g) unsalted butter, chilled and cut into small dice
  • 2 cups (80g) diced apple
  • 4 large eggs
  • 2 tps. vanilla extract
  • 6 slices (21g) bacon, cooked until crisp and chopped
  • 2 tbsp. milk
  • ⅓ cup (57g) turbinado sugar


  1. Preheat oven to 425°F.  Line two half-sheet pans with parchment paper.
  2. In a large bowl, combine flours, brown sugar, baking powder, salt, cinnamon, nutmeg and cloves. Using a pastry blender, blend butter into flour mixture until butter is in pea-sized pieces. Stir in apple.
  3. In a separate bowl, whisk together eggs, apple butter and vanilla until combined. Stir egg mixture into flour mixture until it forms a sticky dough. Stir in bacon pieces.
  4. Divide the dough into 4 equal portions. On parchment-lined sheet, pat each portion into a 7-inch circle. Using a sharp knife, cut each circle into 6 equal wedges. Gently pull each piece away from the center of the circle to allow room for spreading.
  5. Place baking sheets in freezer for 20-30 minutes.
  6. Brush tops of scones with milk and sprinkle generously with turbinado sugar. Bake for 15 minutes or until edges of scones turn golden brown.
  7. Let scones stand on baking sheet for 5 minutes. Serve warm.

Recipe courtesy of Knouse Foodservice