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Fluffy apple cinnamon scones with maple glaze.

Fluffy Apple Cinnamon Scones with Maple Glaze

Julie Hession
These fluffy and buttery apple cinnamon scones are topped with a sweet maple icing, delivering some of fall's best flavors. Make the dough the night before and bake them fresh in the morning to make your kitchen smell amazing!
Prep Time 15 minutes
Cook Time 25 minutes
Servings 16 scones
Calories 453 kcal
5 from 1 vote
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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.

Nutrition

Calories: 453kcal | Carbohydrates: 51g | Protein: 5g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 355mg | Potassium: 102mg | Fiber: 2g | Sugar: 23g | Vitamin A: 890IU | Vitamin C: 1mg | Calcium: 114mg | Iron: 2mg
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