Fluffy Apple Cinnamon Scones with Maple Icing
These apple cinnamon scones feature moist pockets of sweet apple, plenty of cinnamon, and a simple maple glaze. As far as scone recipes go, this one is up there...which is saying a lot, because I'm always making scones.
They're not just a fall favorite. Why you'll love these apple cinnamon scones any time of year:
Every season is apple season: While these fluffy scones are might make the most sense when apple season is upon us, let's face it: you can find good apples year-round. And sometimes, during the heat of the summer, you might want to taste something that conjures up crisp fall weather and cool mornings.
Delicious morning, noon and night: This apple cinnamon scone recipe not only makes a perfect breakfast, it's a welcome sweet treat as an afternoon snack with a cup of coffee or tea. And I'm certainly not against treating yourself before bedtime. Bake an individual scone directly from the freezer whenever the craving hits (see FAQ section for details!)
How to make a great scone
Scones sometimes get a bad reputation for being too dense or too dry (a.k.a "stones.") Here's how to avoid this and create a household of scone fans!
Keep that butter COLD
In order to create fluffy, flaky scones, it is important to keep your butter cold. During baking, the cold butter melts and releases steam, which creates pockets of air and contributes to the scones' light and flaky texture. Room temperature butter would melt too quickly, resulting in a denser and less flaky scone.
Don't overwork the dough
You might be tempted to knead the dough so that it comes together in a sturdy disk before cutting it into triangles. For best results, be gentle when handling and kneading the dough, even if the texture seems a bit crumbly. Overworking the dough will lead to dense scones.
Chill before baking
If your dough has warmed up during the shaping process, chill it again for 30 minutes before baking. This will ensure that your butter is cold and your scones are flaky!
Ingredients and special tools
Apple cinnamon scones ingredients
- Unsalted butter: Cold, or even frozen sticks of butter are best for making scones.
- All purpose flour: For gluten-free scones, substitute your favorite gluten-free flour blend
- Granulated sugar: Feel free to substitute light brown sugar.
- Baking powder
- Salt
- Ground cinnnamon
- Apples: For the best tart apple flavor, I call for Granny Smith apples in this recipe. See FAQ section, below, for other varietals that would also work!
- Heavy cream: Used for both the scone dough and the egg wash.
- Egg
Maple icing ingredients
- Confectioner's sugar / powdered sugar
- Pure maple syrup: Do not substitute imitation maple syrup, as it does not yield the same consistency or as true of a maple flavor.
- Heavy cream or whole milk
Special tools: Options for adding butter to the scone dough
Box grater
For this recipe, I call for a box grater to cut the cold butter. Although a little more effort is required with this method, it helps to create even flakes of butter to mix into the dough.
Food processor
A second option is to add your butter via a food processor. Pulse the dry ingredients to blend and then scatter cold cubed butter pieces over the top. Pulse again until the butter is the size of small peas. Transfer the mixture to a bowl and continue.
Pastry blender
A third option (and probably the one your grandmother used) is to use a pastry blender. Cut your cold butter into small pieces and add it to your flour mixture in a bowl. Hold the pastry blender handle in one hand and press the blades down into the mixture. Mix with the pastry blender until the butter is broken down into pea-sized pieces and the mixture resembles coarse crumbs.
Step by step photos and instructions
- Preheat your oven to 400 °F. Line two baking sheets with parchment paper and set aside.
- Using a box grater (see Special Equipment, above), grate the cold butter into a medium mixing bowl. After grating, place the bowl in the freezer for 10 minutes.
- Mix dry ingredients: In a large bowl, whisk the all purpose flour, sugar, baking powder, kosher salt, and cinnamon.
- Add the cold grated butter pieces to the flour mixture, tossing to blend and coat the butter pieces with flour.
5. Mix in the chopped apple. Toss to distribute evenly.
6. Add 1¼ cups of the heavy cream to the bowl and mix until combined and the dough begins to stick together. Add the remaining ¼ cup of cream, one tablespoon (15 ml) at a time, if the dough is too dry.
7. Transfer the dough onto a lightly floured surface and pat each into a thick circle, about 6 inches wide and 1½ inch thick. At this point, you can either wrap the dough tightly in plastic and refrigerate or move on to the next step.
8. Using a sharp knife, cut each round into 8 equal wedges and place 8 scones onto each prepared baking sheet, spacing apart.
9. Mix the egg with 2 tablespoons of cream to make the egg wash. Brush the top of each scone with the egg wash.
10. Bake the scones for 22-25 minutes, until the tops are golden brown and firm to the touch. Let the scones 5-10 minutes, then drizzle the maple icing over the still warm scones. Enjoy warm or cool completely on a wire rack. (For maple icing, whisk the confectioner's sugar / powdered sugar with the pure maple syrup and enough of the milk or cream to make a thick but pourable glaze.)
Apple Cinnamon Scones: Troubleshooting and frequently asked questions
Scone dough can be prepared in advance and either refrigerated or frozen.
Refrigerated: Refrigerated scone dough can be prepared up to 2 days in advance. Wrap it tightly in plastic wrap before chilling.
Frozen: Scone dough can be frozen for up to three weeks. Wrap it tightly in plastic wrap and thaw overnight in the refrigerator before cutting and baking. You can also cut the scones before freezing, so that they are ready to place directly on the baking sheet. Place the unbaked scones in a ziplock bag or an airtight container and freeze.
Baked scones can be frozen for up to 2 weeks and then reheated. Place the scones in a 350F degree oven and reheat until crisp and warmed through. Glaze the scones after baking. Leftover scones can also be stored at room temperature, tightly wrapped or covered, for up to two days.
Different varietals of fresh apples have varying textures, flavors, and levels of sweetness. These are some of the best apples for baking:
Granny Smith: These tart apples are firm and hold their shape well during baking, making them great for apple pie, apple crisp or apple scones.
Honeycrisp: Honeycrisp apples have a sweet and crisp texture. They work well in recipes where you want to add sweetness and a bit of crunch
Braeburn: These apples have a sweet, tart flavor and a firm texture that holds up in baking. They are great for pies, cakes, and other baked desserts.
Fuji: Fuji apples are sweet, crisp, and a good choice for recipes where you want a sweeter apple flavor, such as apple turnovers or fritters.
Scones are a great addition to a brunch, afternoon tea, or even a bake sale. As they are on the sweet side, complement them with something savory, like my Ham and Gruyere Quiche, crispy bacon, and a green salad (try my signature Spinach Salad with Maple Dijon Dressing!)
Do these Apple Cinnamon Scones hit the mark? Here are a few more of my favorite scones:
Tried this recipe and loved it? Take a photo and tag me on Instagram or give it a review!
Fluffy Apple Cinnamon Scones with Maple Glaze
Equipment
- 1 box grater (optional, see Ingredients and Equipment, above)
- 1 pastry brush
- 2 baking sheets lined with parchment paper
Ingredients
- 1½ cups very cold unsalted butter
- 4½ cups all purpose flour
- ½ cup granulated sugar
- 5 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 tablespoon ground cinnamon
- 2 cups diced Granny Smith apples
- 1½ cups heavy cream (plus more for brushing scone tops)
- 1 large egg
Maple Icing
- 1½ cups confectioner's sugar
- ¼ cup pure maple syrup
- 2-4 tablespoon milk or cream
Instructions
Apple Cinnamon Scones
- Preheat your oven to 400 °F. Line two baking sheets with parchment paper and set aside.
- Using a box grater (see Notes), grate the cold sticks of butter into a medium bowl. After grating, place the bowl in the freezer for 10 minutes.
- In a large bowl, whisk the all purpose flour, sugar, baking powder, salt, and cinnamon.
- Add the cold grated butter pieces to the flour mixture, tossing to blend and coat the butter pieces with flour.
- Mix in the diced apples. Toss to distribute evenly.
- Add 1¼ cups of the heavy cream to the bowl and mix until combined and the dough begins to stick together. Add the remaining ¼ cup of cream, one tablespoon (15 ml) at a time, if the dough is too dry.
- Transfer the dough onto a lightly floured work surface and pat into two rounds, each about 1½ inch thick. At this point, you can either wrap the dough tightly in plastic and refrigerate or move on to the next step.
- Cut each round into 8 equal wedges and place them on the baking sheets, spacing apart.
- Mix the egg with 2 tablespoons of cream to make the egg wash. Brush the top of each scone with the egg wash.
- Bake the scones for 22-25 minutes, until the tops are golden brown and firm to the touch. Let the scones cool slightly and then drizzle them with the maple icing (instructions follow.)
Maple Icing
- Whisk confectioner's sugar with the maple syrup and enough of the milk or cream to make a thick but pourable glaze.
Notes
- Scone dough can be prepared in advance and refrigerated or frozen. Chill the dough in the refrigerator, tightly wrapped, for up to two days before baking.
- Freeze scone dough for up to three weeks. Wrap it tightly in plastic wrap and thaw overnight in the refrigerator before cutting and baking. You can also cut the scones before freezing, so that they are ready to place directly on the baking sheet. Place the unbaked scones in a ziplock bag or an airtight container and freeze.
