Apple Cinnamon Scones Recipe​

These Apple Cinnamon Scones are flaky, tender, and utterly delicious. Topped with maple cinnamon glaze, they are easy and perfect for fall.

Servings: 8 servings

Ingredients​

• 3 cups 300g all-purpose flour
• 1/3 cup 67g sugar
• 3/4 teaspoon salt
• 1 tablespoon 15g baking powder
• 1 teaspoon ground cinnamon or apple pie spice
• 8 tablespoons 115g unsalted butter, cubed
• 1 medium apple peeled and grated
• 1/2 cup 125ml heavy whipping cream
• 1/4 cup 60ml milk, plus extra for brushing
• 1 large egg
• 1 teaspoon vanilla extract

Maple Cinnamon Glaze​

• 1 1/2 tablespoons unsalted butter
• 3 tablespoons maple syrup
• 1/2 teaspoon ground cinnamon
• Pinch of salt
• Pinch of cloves
• 1/2 cup 50g powdered sugar

Instructions​

• Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
• Sift flour, sugar, salt, baking powder, and cinnamon into a large bowl. Cut in the cubed butter until crumbly but with visible pieces of butter remaining. Grate the apple over the flour mixture and stir to incorporate.
• In a separate bowl, whisk together the whipping cream, milk, egg, and vanilla. Pour into the dry ingredients just enough to bring the dough together. Transfer to a floured surface and begin folding the dough in half, pressing down gently and folding again until it becomes smooth. I like to use a bench scraper to help make this process super easy. Work the dough as little as possible, but enough to bring it together. Folding the dough helps develop delicious flaky layers in the scones.
• Shape the dough into a disc shape that is about 1½ inches thick. Cut into 8 wedges and place on the prepared baking sheet. Brush the scones with little milk and bake for 18 to 22 minutes, or until lightly brown on top.
• Maple Glaze: While the scones cool, make the glaze. Melt the butter and whisk in the maple syrup until melted. Then whisk in the cinnamon, cloves, and salt until smooth. (The cloves are optional but I love the added flavor). Stir in the powdered sugar until combined. If needed add additional powdered sugar for desired consistency and application. Over cooled scones, drizzle glaze over the top or dip the tops of the scone in the glaze.

Notes​

Baking Tip:If you have the time, I like to place the baking tray (with scones) in the freezer, uncovered, for 20 to 30 minutes. This helps the gluten in the flour relax, making the scones more tender and helping them rise higher.

Maple Glaze: This glaze is best used immediately after making. If you do need to make it ahead, store it overnight in the refrigerator and slowly reheat it on the stovetop while stirring constantly.
Apple Cinnamon Scones Recipe