Apple Cinnamon Maple Scones
Ingredients
- 2 1/2 cup All-purpose flour 300g
- 1 tablespoon Baking powder 12g
- 1/2 tsp Kosher salt 3g
- 3 tablespoons Granulated suga 40g
- 3/4 cup Cold salted butter (grated or cubed) 170 g
- 1/2 cup Heavy cream or buttermilk 120g
- 1 egg Large egg
- 1 tsp Vanilla extract 5g
- 2 tsp Ground cinnamon 6g
- 1/4 cup Toasted pecans 30 g
Cinnamon Apples
- 1 medium Honeycrisp apple - finely diced 120 g
- 1 tablespoon Butter
- 3 tsp Brown sugar
- 1/2 tsp Ground cinnamon 3g
- 1 Pinch Nutmeg optional
Maple Glaze
- 3/4 cup Powdered sugar 100g
- 2 tbsp Pure maple syrup 25g
- 2 tsp Milk or heavy cream 10g
Cinnamon Sugar Topping
- Heavy cream for brushing
- 2 tsp granulated sugar 10g
- ½ teaspoon cinnamon 3g
Instructions
Make the Cinnamon Apples
- In a small skillet over medium heat, melt the butter.
- Add the diced apples, brown sugar, cinnamon, and a pinch of nutmeg if using.
- Cook for 3 to 5 minutes, just until the apples begin to soften but still hold their shape.
- Transfer to a plate and allow them to cool completely before adding them to the dough.
- Instructions
Prepare the Dough
- Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, salt, sugar, and cinnamon.
- Add the cold grated or cubed butter and work it into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
- In a separate bowl, whisk together the heavy cream, egg, and vanilla.
- Pour the wet ingredients into the flour mixture and gently stir until the dough just begins to come together.
- Fold in the cooled cinnamon apples and the toasted nuts, if using.
- Mix only until there are no dry streaks of flour remaining.
Shape the Scones
- Turn the dough onto a lightly floured surface.
- Pat it into a circle about 1 inch thick.
- Cut into 8 wedges and transfer them to the prepared baking sheet.
- For taller scones, chill the tray in the refrigerator for 20 to 30 minutes before baking.
Add the Topping
- Brush each scone with heavy cream.
- Mix together the sugar and cinnamon, then generously sprinkle over the tops.
Bake
- Bake at 400°F (204°C) for 22 minutes, or until the tops are lightly golden and the centers are baked through.
- Allow the scones to cool for about 10 minutes before glazing.
Make the Maple Glaze
- Whisk together the powdered sugar and maple syrup.
- Add just enough milk or cream until the glaze reaches a smooth, drizzleable consistency.
- Drizzle generously over the warm scones.
Notes
- Freeze and grate your butter. Pop your butter into the freezer for 20 to 30 minutes, then grate it on the large holes of a box cheese grater. The tiny pieces distribute evenly throughout the dough, creating beautifully flaky layers without needing a pastry cutter.
- Weigh your flour for the most consistent results.
- Keep all of your ingredients as cold as possible. Cold butter is the secret to tender, flaky scones.
- Let the cooked apples cool completely before folding them into the dough so the butter stays cold.
- Mix the dough just until it comes together. A slightly shaggy dough makes the most tender scones.
- Honeycrisp apples are my favorite because they stay slightly firm after baking while adding the perfect balance of sweetness and tartness.
- For bakery-style scones, chill the shaped scones for 20 to 30 minutes before baking. This helps them rise taller and hold their shape beautifully.