Easy Moist Apple Cinnamon Scones with Maple Glaze
An easy recipe for moist apple cinnamon scones with maple glaze
Ingredients
- 2 cups all purpose flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1/2 cup butter very cold
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1 large egg
- 1/2 cup heavy cream + a few tablespoons for the topping
- 1 tsp vanilla extract
- 1 1/2 cups chopped apple up to 2 cups
Cinnamon Sugar Topping
- 3 tbsp granulated sugar
- 1/2 tsp cinnamon
Maple Glaze
- 3 tbsp butter
- 1/3 cup maple syrup
- 1 cup powdered sugar
Instructions
- Peel and core the apples. Cut them into small cubes. Place in a small bowl and set aside.
- Place the flour, baking powder, cinnamon, ground cloves, nutmeg, and allspice in the bowl of a food processor. Pulse 4-5 times to mix.
- Cut the butter into tablespoon pieces and quarter them. Try to handle the butter as little as possible as you don't want it to melt.
- Add the butter to the flour mixture and pulse about 10 times. You want to preserve some pieces of butter - something a little less than the size of a pea - so don't overdo it.
- Set the flour mixture aside.
- Put the granulated sugar, brown sugar, egg, heavy cream, and vanilla into a large bowl and mix until combined.
- Stir the flour mixture into the sugar mixture with a wooden spoon. The dough will be very sticky.
- Add the apples and stir. It will become too difficult to combine with the spoon, so you can use your hands.
- Lightly flour a work surface.
- Turn out the dough onto the work surface. Lightly flour your hands and finish mixing the dough. Pat it into a discuss about 8 inches in diameter.
- Using a large knife or a bench scraper, cut the dough into 8 even triangles.
- Line a baking sheet with parchment paper.
- Place the scones on the prepared baking sheet leaving an inch of two between each. A bench scraper or a sharp spatula can help move them from the counter to the tray.
- Put the tray with the scones in the fridge for 30 minutes, or into the freezer for 15 minutes.
- Prepare the glaze - if using. Melt 3 tbsp of butter and add it to the powdered sugar and maple syrup. Mix until smooth. If it is too thin, add a little more powdered sugar.
- If using cinnamon sugar instead of the glaze, mix the sugar and cinnamon together in a small dish.
- As you near the end of the chill time, preheat the oven to 400 degrees.
- Brush the tops of the scones with a bit of heavy cream.
- If you are not using the maple glaze, lightly sprinkle the surface with the cinnamon sugar.
- Bake until golden brown, about 20-25 minutes.
- Remove the scones to cool on a wire rack.
- Set up a baking tray lined with parchment paper under the wire rack if you are using the glaze.
- Using a large spoon to drizzle the maple glaze over each scone.