Glazed Apple Maple Bakery Scones
These Glazed Apple Maple Bakery Scones taste like a warm n’ cozy fall morning, perfect alongside a hot cup of apple cider! I mix the dough with cinnamon-spiced apples and brush it with a sweet maple glaze. They come out crumbly on the outside, soft on the inside, and take only 45 minutes from start to finish.
A Quick Look At The Recipe
- Recipe Name: Glazed Apple Maple Bakery Scones
- Serves: 6 scones
- Main Ingredients: all-purpose flour, granulated sugar, baking powder, salt, cold unsalted butter, 1½ cups peeled and diced apples, ground cinnamon, heavy cream
- Why You'll Love It: These Glazed Apple Maple Bakery Scones are the perfect treat for a crisp fall morning. Made with cinnamon-spiced apples and a sweet maple glaze, they're crumbly on the outside, soft on the inside, and simple enough for beginners.
Simple Scones for the Perfect Fall Morning
I’ll admit, scones are new territory for me. These Glazed Raspberry Bakery Scones were my first go at them, and once I got the technique down, I realized just how simple they are to make. Now I want to make them all the time!
I love using the fruit that is in season, and as summer fades into fall, my apple spice cravings have officially kicked in. These apple maple bakery scones check all the boxes: crumbly, buttery, and filled with warm spices. And that maple glaze? Ooof. Someone stop me from drizzling it on everything.
If you’ve never made scones before, just know I’ve done all the trial and error. So as long as you follow my recipe to a T, you should be set for success!
Are those fall flavor cravings kicking in for you too? Try my Fried Apple Hand Pies, Apple Crackle Cake, and Apple Pecan Cobbler next!
Ingredients
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Unsalted butter
- Apples
- Ground cinnamon
- Heavy cream
- Vanilla extract
- Powdered sugar
- Pure maple syrup
- Milk (or just more heavy cream)
4 Tips I Swear By for the Best Scones:
- Make sure your butter is really cold. I usually place mine in the freezer for 10 minutes before I start. Cold butter is the key to those soft, crumbly layers.
- Don’t overwork the dough! I know it’s tempting to keep kneading, but the less you handle it, the more tender your scones will be.
- I always let my roasted apples cool completely before folding them in. If they’re even slightly warm, they’ll start to melt the butter and mess with the texture.
- When cutting your wedges, use one clean downward press with a sharp knife rather than sawing back and forth. It helps the scones keep their shape and rise more evenly.
How to Make Glazed Apple Maple Bakery Scones
1. Preheat the Oven
Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Roast the Apples
Toss your diced apples with cinnamon and pop them in the oven for 8–10 minutes. Set them aside and let them cool completely before moving on.
3. Mix the Dry Ingredients
Now in a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until it’s all combined.
4. Cut in the Butter
Add your cold butter to the bowl and use a pastry cutter or two forks to work it into the flour mixture until it looks like coarse, crumbly sand. Don’t overdo it – those little chunks of butter are what make your scones nice and flaky!
5. Add Apples, Cream, & Vanilla
Gently fold in your cooled apples, then pour in the heavy cream and vanilla. Give it a stir until a soft dough just comes together. Again, try not to overmix!
6. Slice Dough Into Wedges
Next, turn the dough onto a lightly floured surface and gently pat it into an 8-inch circle about 1-inch thick. Cut into 6 wedges and place on the prepared baking sheet.
7. Bake
Bake for 20–24 minutes, or until lightly golden. Let them cool for about 10 minutes while you prepare the glaze.
8. Make & Brush On the Glaze
Whisk together the powdered sugar, maple syrup, and enough milk to make a smooth glaze. Add in a little at a time. If it seems too thick, you can always add a little more milk.
Then brush the scones with the glaze and let it set before serving. Enjoy!
Storage
These scones are at their absolute best fresh out of the oven, but any leftovers can be stored in an airtight container and warmed up in the microwave for about 10 seconds before eating.
Glazed Apple Maple Bakery Scones FAQs
Any apple will work, but I’d go for a firmer variety like Granny Smith or Honeycrisp. Softer apples tend to get a little mushy after roasting and baking, and you want those apple pieces to hold their shape and give a nice bite. These are actually the same varieties I love using in my Apple Cider Bundt Cake – firm apples just hold up so much better when baking!
Look for a light golden color on top and around the edges. I usually check mine around the 20-minute mark and give them a gentle tap on the bottom. If they sound hollow, they’re good to go. Don’t be tempted to pull them out too early, even if they look done!
Sure! If you want that fresh-from-the-oven quality, I’d actually recommend freezing the unbaked shaped dough before baking. When you’re ready to enjoy them, just bake straight from frozen and add the maple glaze right before serving. If you’d prefer to bake them ahead of time, that works too. Just store or freeze them in an airtight container after baking, and glaze them when you’re ready to serve.
If these scones made your fall morning a little cozier, let me know! Leave a star rating and share your thoughts in the comments below.
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- ½ tablespoon baking powder
- ½ teaspoon salt
- 6 tablespoons cold unsalted butter cut into small cubes
- 1½ cups peeled and diced apples about 2 medium apples or 2½ small apples
- 1 teaspoon ground cinnamon
- ¾ cup heavy cream
- 2 teaspoons vanilla extract
Maple Glaze
- ¾ cup powdered sugar
- 1 tablespoon pure maple syrup
- 1 – 2 tablespoons milk or heavy cream
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Toss the diced apples with the cinnamon and roast for 8–10 minutes. Let cool completely.1½ cups peeled and diced apples, 1 teaspoon ground cinnamon
- Whisk together the flour, sugar, baking powder, and salt.2 cups all-purpose flour, 3 tablespoons granulated sugar, ½ tablespoon baking powder, ½ teaspoon salt
- Add the cold butter and cut it into the flour mixture with a pastry cutter or two forks until coarse crumbs form.6 tablespoons cold unsalted butter
- Fold in the cooled apples.1½ cups peeled and diced apples
- Pour in the heavy cream and vanilla. Stir just until a soft dough comes together.¾ cup heavy cream, 2 teaspoons vanilla extract
- Turn the dough onto a lightly floured surface and gently pat it into an 8-inch circle about 1 inch thick. Cut into 6 wedges and place on the prepared baking sheet.
- Bake for 20–24 minutes, or until lightly golden.
- Cool for 10 minutes.
- Whisk together the powdered sugar, maple syrup, and enough milk to make a smooth glaze. Add a little more milk, if needed, for a desired consistency. Brush over the scones and let the glaze set before serving.¾ cup powdered sugar, 1 tablespoon pure maple syrup, 1 – 2 tablespoons milk
Notes
- Make sure your butter is really cold. I usually place mine in the freezer for 10 minutes before I start. Cold butter is the key to those soft, crumbly layers.
- Don’t overwork the dough! I know it’s tempting to keep kneading, but the less you handle it, the more tender your scones will be.
- I always let my roasted apples cool completely before folding them in. If they’re even slightly warm, they’ll start to melt the butter and mess with the texture.
- When cutting your wedges, use one clean downward press with a sharp knife rather than sawing back and forth. It helps the scones keep their shape and rise more evenly.