Homemade Apple Cinnamon Scones with Maple Glaze
Apples and cinnamon go together like Christmas and tree, it’s no wonder this flavor combinations is hard to beat. It goes especially well in the maple glazed scone. A fantastic treat to enjoy with your morning coffee.
Scones really are an easy treat to make, and so worth it. They can be sweet (like this recipe), they can be savory, (like my Cheese and Bacon scones) or something in between. When I first thought about making these scones, I wanted them to have something more than just apples and cinnamon. That’s when I discovered the cinnamon chips. What?! They are perfect for this recipe. They add sweetness and that wonderful cinnamon flavor. I didn’t even add ground cinnamon to the scones because I didn’t want to over power them with cinnamon flavor. Cinnamon is such a wonderful flavor, but it can be overpowering if you are not careful.
While cinnamon is normally used in sweet dishes, I have found it adds wonderful depth of flavor to savory dishes, such as my Homemade American Goulash or my One Pot Chili with Black Beans. I find that most people cannot identify what it is, but can taste something ‘different’, in a good way.
Ingredients
- Flour All-purpose flour works really well in this recipe.
- Sugar Plain white sugar is all you’ll need.
- Butter Cold butter is imperative to the success of this recipe.
- Baking Powder To help give lift to the scones.
- Egg Helps with binding the ingredients.
- Greek yogurt Adds moisture and a bit of flavor.
- Milk or cream I usually use milk cause I hardly ever have cream, They both work well to add moisture to the scones.
- Vanilla Extract For flavor.
- Cloves Add a slight woodsy and spicy flavor. Very subtle.
- Salt Helps bring the flavors together.
- Fresh Apples Any medium size apple will do. Granny Smith apples work well, as do Jonagold apples.
- Cinnamon chips The delicious aforementioned cinnamon chips. They were easy to find at my local grocery store.
- Maple glaze Consists of pure maple syrup, powdered sugar and milk.
Scone Baking Tips
Tip #1 The butter must be COLD. Put the butter in the freezer about 30 minutes before you’re going to use it to make sure it’s extra cold.
Tip #2 Don’t overmix the dough. You’ll want to mix it until just combined.
Tip#3 Don’t overbake the scones. You want them to have a nice golden sheen to them, and they may look a little puffy. They’ll settle down once you remove them from the oven.
How to Make Apple Cinnamon Scones
Step One First, you’ll want to cube the butter then pop it back into the fridge. You want it to stay cold as you prepare the rest of the ingredients. Peel and shred the apple. I like to run it through the food processor. Line a sheet pan with parchment paper or a silicone mat.
Step Two Then you’ll mix the dry ingredients together in a large bowl. In a separate medium bowl, mix the wet ingredients together.
Step Three Add the cubed butter to the dry ingredients. Using a pastry cutter, cut the butter into the dry ingredients until the butter looks about the size of pea gravel.
Step Four Next, you’ll add the wet ingredients into the dry ingredients. Add the shredded apple and cinnamon chips. Fold everything together until it starts to get shaggy. You’ll have to get in there and form the dough ball with your hands. You’ll notice that some of the dry ingredients drop to the bottom of the bowl. Work this into the dough ball. The dough ball will be kind of tacky and that’s ok. If the dough ball seems too dry, add a tiny bit of milk. It should be pretty shaggy though and not too dry.
Step Five Once you have the dough ball formed, split it into two equal halves and form into two smaller dough balls. Flatten the dough balls into two six inch discs. I find it easiest to use my hands to form the discs.
Step Six Using a bench scraper or a knife, cut the scones into six mostly equal pieces. It’s not always easy to make equal pieces, but that adds character to the scones. They still taste amazing! Plus, I really love the rustic look it gives the scones. Pull the triangles apart about 1 inch so you get crunchy sided scones. If you want softer sides, leave the scones closer to each other to bake. The dough may be a little wet so be careful when pulling them apart. I like to work my fingers under the scones carefully so I get everything and don’t rip them apart.
Step Seven Place the scones in the fridge while you preheat the oven to 400 F. I like to use this time to clean up.
Step Eight After 20 minutes, remove the scones from the fridge and add to the preheated oven on the middle rack. Bake for 18-20 minutes. The tops should be a nice golden brown on the top with a soft, flaky interior. You’ll definitely want to try one fresh, buttery scone straight from the oven.
Step Nine Once the scones have finished baking, remove them from the oven and let them rest for 10 minutes. While the scones are resting, make the maple glaze. The maple glaze is made from powdered sugar, maple syrup and milk. The scones should be fully cooled down before adding the glaze as it will melt off if the scones are too hot.
These scones are so wonderfully delicious and easy to make. You can have a batch whipped up the same day you think about making them. The cinnamon chips and apples add such a great flavor combination to these buttery, flaky scones.
Side note-if you love maple inspired treats just as much as I do, you’ll definitely want to check out my Homemade One Rise Maple Pecan Cinnamon Rolls. They’re a special treat any morning of the week.
Why I Love This Recipe
How does it taste? These buttery scones taste like an amazing fusion of apples and cinnamon topped with the best maple glaze.
How does it smell? That cinnamon and butter scent hits as soon as you open the oven door. You’ll be counting down the minutes until you can enjoy your first one.
Is it easy to make? With a bit of effort, scones aren’t that difficult to make. And it’s quite fun.
Would I make it again? I will definitely be making these again!
More Apple Inspired Treats
Are you as in love with apple inspired treats as I am? Well, you’ve come to the right place. I have plenty of apple goodness for you. If you’re looking for a classic, you can go wrong with my Perfect Homemade Apple Pie. If you want the same flavor with half the effort, try my Easy Homemade Apple Crisp. If cupcakes are more your jam, try my Easy One Bowl Apple Spice Cupcakes.
More Scone Recipes to Try
- Cinnamon Scones with Cinnamon Chips
- Blueberry Scones with Lemon Glaze
- Vanilla Scones
- Easy Pumpkin Cinnamon Chip Scones
Frequently Asked Questions
Store scones in the fridge in an airtight container for up to five days.
Yes, you can freeze them before or after baking them. If freezing before baking, make the recipe all the way through forming the discs. Wrap the discs individually in plastic wrap then put into a resealable freezer bag or freezer safe container. Freeze for up to three months. Once you are ready to bake them, thaw out in the fridge overnight, then continue on with the remainder of the recipe.
To freeze after being baked, first be sure the scones are completely cooled off. Wrap each scone individually in plastic wrap, then seal in a freezer safe bag or container and freeze for up to three months. To thaw, place in the fridge overnight. You can warm them in the oven at 350 F for 5-8 minutes, or microwave them in 30 second bursts to desired temperature.
I would not freeze the glaze. Make the glaze when you are ready to eat the scones.
Apple Cinnamon Scones with Maple Glaze
Ingredients
Apple Cinnamon Scones
- 2 1/4 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1 egg
- 8 tablespoons butter, very cold
- 1/2 cup Greek yogurt
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 medium apple, shredded
- 1/2 cup cinnamon chips
Maple Glaze
- 1/2 cup powdered sugar
- 1 tablespoon real maple syrup
- 1 tablespoon milk
Instructions
Apple Cinnamon Scones
- Line a baking sheet with a silicone mat or parchment paper. Peel and shred the apple. Set aside.
- Cube the cold butter into small cubes. Set in the freezer while you prepare the other ingredients.
- Sift the dry ingredients together into a medium bowl: 2 1/4 cup flour; 1/4 cup sugar; 1/4 teaspoon salt; 1 tablespoon baking powder; and 1/2 teaspoon cloves. Set aside.
- Whisk together the wet ingredients: 1 large egg; 1 teaspoon vanilla; 1/2 cup yogurt; and 1/4 cup milk. Set aside.
- Using a pastry cutter, cut the butter cubes into the dry ingredients until the butter is roughly the size of pea gravel.
- Add the wet ingredients to the dry ingredients. Add the shredded apple and 1/2 cup of cinnamon chips. Gently fold over until everything is combined and the dough resembles a shaggy mass. At this point, you'll need to get in there and work the dough with your hands. There will be bits of flour and dough that fall into the bowl as you work the mass. Be sure to incorporate this into the dough just enough without overworking it. It should remain a tacky dough. If it seems too dry, add a tiny amount of milk and work that into the dough.
- Once you have formed your dough ball, split it into two halves. Form these into 6-inch discs. I prefer to use my hands to flatten the dough onto the prepared baking sheet. Using a bench scraper or a sharp knife, cut the discs into six roughly equal triangles. Mine aren't always equal and I think it gives them some character. Carefully pull the triangles about 1 inch apart from each other. You want the sides to crisp up nicely. If you want softer sides, leave them closer together.
- Once you have the scones cut up, set them in the fridge for 20 minutes. Preheat the oven to 400 F. I like to use this time to clean up.
- After 20 minutes, remove the scones from the fridge and place them on the middle rack in the oven. Bake for 18 minutes, or until the tops are a nice golden brown. Let them rest for 10 minutes while you make the maple glaze. Don't forget to sneak a bite while they are warm!
Maple Glaze
- In a small mixing bowl, add 1/2 cup of powdered sugar, 1 tablespoon maple syrup, and 1 tablespoon of milk. Stir vigorously until a smooth glaze has formed. Wait until the scones have fully cooled down before drizzling them with the maple glaze. Oh so good!
Notes
- Be sure to use cold butter. Put your butter in the freezer 30 minutes before you will make this recipe.
- Store in an airtight container in the fridge for up to five days.
- To freeze after baking, wrap individual scones in plastic wrap and place them in an airtight freezer-safe container for up to three months. When you are ready to eat them, warm them up in the stove at 350 F for 5-8 minutes. You can also microwave them in 30-second bursts till the desired temperature.
- If you want to make the dough before baking, follow the instructions all the way until you make the discs. Wrap the discs in plastic wrap then put them in freezer-safe containers and freeze them for up to three months. When you’re ready to make them, remove them from the freezer and thaw them overnight in the fridge. Follow the remaining instructions to bake the scones.
- I do not recommend freezing the maple glaze. It can be made while the scones are baking.
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