Apple Cinnamon Scones with Maple Glaze
A perfect fusion of apples and cinnamon in a buttery, flaky scone topped with a sweet maple glaze.
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Servings: 12 people
Calories: 256kcal
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.
Nutrition
Calories: 256kcal | Carbohydrates: 36g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 233mg | Potassium: 97mg | Fiber: 1g | Sugar: 17g | Vitamin A: 275IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 1mg