Glazed Apple Maple Bakery Scones
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.
Servings: 6 scones
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.