maple glazed cinnamon apple scones
A cozy, easy brunch or midday coffee treat to usher in the falliest of fall vibes.
Ingredients
- 2 cups all purpose flour
- 1/4 cup sugar
- 1 tbsp baking powder
- 2 1/2 tsp cinnamon, divided
- 1/2 tsp kosher salt
- 1 stick butter, grated, COLD
- 1 cup diced honeycrisp apple (about 1 medium apple)
- 3/4-1 cup heavy whipping cream
- 3 tbsp coarse sugar (e.g. turbinado)
maple glaze
- 1 cup powdered sugar
- 2 tbsp maple syrup
- 1/2 tsp vanilla extract
- milk or water to thin, as needed
Instructions
- Preheat oven to 425 degrees. Lightly grease a large baking sheet with butter, or line with parchment.
- In a bowl, whisk together the flour, sugar, baking powder, salt, and 1 1/2 tsp cinnamon. With your clean fingers, two forks, or a pastry cutter, cut in the butter until pieces no larger than a pea remain. Fold in the apples, then stir in the heavy cream until a cohesive, tacky dough forms. If the dough is dry, add heavy cream 1 tablespoon at a time to achieve the desired texture.
- Toss the remaining teaspoon of cinnamon with the coarse sugar. Remove the tray from the freezer. Brush the tops of the scones with additional heavy cream and sprinkle with the cinnamon sugar. Bake 18-20 minutes until olden brown, puffed, and flaky.
- To make the glaze, whisk together the powdered sugar, maple syrup, and vanilla. Add milk or water one tablespoon at a time to achieve a thick but smooth texture: the glaze should drizzle slowly off a fork or spoon. Swizzle overtop each scones.
Notes
*To store: Scones will keep well in the fridge for up to 5 days. Keep in mind that the fridge’s humidity level might cause the glaze to seep into the scone. Still tasty, but not as pretty.