With spicy cinnamon, chunks of juicy apples, and a maple glaze, this apple scones recipe is simply scrumptious. Biting into one of these delicious scones will make any day feel special!
The perfect scone for a fall day!
I’m a little bit obsessed with homemade scones, so I’m always surprised to meet someone who has never tried one. They are easy to whip up, and fantastic any time of day!
With chunks of apple, cinnamon, and nutmeg, this scone recipe just screams fall. My whole house smelled divine while they were baking.
If you love the flavor of fresh baked apple pie, you need to give these scones a try. They really are heavenly!
HOW TO MAKE CINNAMON APPLE SCONES
- DRY INGREDIENTS – In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg. Grate in the butter, or cut it in with a pastry blender – place in the refrigerator.
- APPLES – Wash, peel, and finely dice the apples. I like my apple chunks to be 1/4″ or smaller.
- WET INGREDIENTS – Whisk together the cream, vanilla, and egg. I like to mix them in a liquid measuring cup so I don’t have to dirty an additional bowl.
- COMBINE – Gently stir the apples and cream mixture into the dry ingredients. Push the dough together to form a ball.
- FORM – Press into an 8″ circle on a lightly floured counter. Cut into 8 wedges.
- CHILL – Place the unbaked scones on a silicone lined baking sheet 2-3 inches apart. Pop into the refrigerator while you preheat your oven to 400°.
- BAKE – After your oven is preheated, bake the scones for 22-25 minutes at 400 degrees until they are golden brown and the middle is set.
Let cool while you make the glaze. - GLAZE – Whisk together all the ingredients, adding more cream or milk if needed.
Drizzle over the tops of the scones.
Scones are best served the day you make them especially after you’ve added the glaze. But leftover scones can be stored in an airtight container at room temperature for two or three days.
You can also freeze the scones. I recommend freezing the glaze separately, but if you have already glazed them, chill the scones to harden the glaze, then transfer them to a heavy-duty ziplock bag or freezer safe container. They will keep in the freezer for 2-3 months.
PRO TIPS FOR MAKING THE PERFECT SCONE:
- For best results, make sure your butter is cold, or even frozen. Cold butter makes for flaky scones because it creates pockets of steam as the scones bake.
- Don’t overwork your dough! It should barely stick together, and it’s okay if not all the flour is completely mixed in. Just press it into a ball and it will work just fine.
- Chilling the scones for a few minutes allows the gluten to relax, which makes for more tender scones. It also ensures that the butter is cold.
VARIATIONS:
- You can skip the glaze and sprinkle the unbaked scones with coarse sugar or cinnamon sugar.
- Cinnamon chips are a tasty addition!
- Instead of glaze, you can drizzle the scones with caramel sauce.
- For a cinnamon glaze, use vanilla instead of the maple flavoring and add a large pinch of cinnamon to the glaze.
MORE APPLE RECIPES:
MORE SCONE RECIPES:
Apple Scone Recipe
Tender apple cinnamon scones with maple glaze. A spectacular fall scone recipe!
Ingredients
Scones:
- 2 cups all purpose flour (10 ounces)
- 1/2 cup granulated sugar
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- pinch of ground nutmeg
- 1/2 cup salted butter, cold
- 1 1/4 cups diced granny smith apples (or another tart apple)
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 1 large egg
Maple Glaze:
- 1/2 cup powdered sugar
- 1 Tbsp heavy cream (more if needed)
- 1/8 tsp maple flavoring
- pinch of salt
Instructions
- Whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg in a large bowl. Grate in the cold butter, stir until coated. Place the bowl in the fridge or freezer while you peel and dice the apple.
- Measure the cream in a 1 cup liquid measuring cup. Whisk in the vanilla and egg. Add to the dry ingredients with the diced apples and stir or mix gently with your hands just until combined. Try not to overmix or your scones will be tough.
- Push the scone dough together into a ball, then place it on a lightly floured surface. Press it into an 8" circle, then use a sharp knife to cut it into 8 equal wedges.
- Transfer the scones to a silicone or parchment-lined baking sheet 2-3 inches apart.
- Place the pan in the refrigerator to chill the unbaked scones while you preheat your oven to 400 degrees.
- Bake the scones at 400° for about 22-25 minutes, or until golden brown and set in the middle.
- For the glaze, whisk together the powdered sugar, cream, maple flavoring, and salt until smooth, adding more cream or milk if needed. Drizzle over the warm scones.
Notes
-Tart apples balance out the sugar in the dough and the glaze. If you are using a sweeter apple, you may want to decrease the sugar to 1/3 cup.
-If you don't have maple flavoring, you can use pure maple syrup in the glaze in place of the cream.
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Made with fresh apples, fall spices, and a sweet glaze, this apple scones recipe is amazing! If you give it a try and love it, come back and leave a comment and 5 star rating. 🙂
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