These Apple Cinnamon Scones with Maple Glaze are the perfect fall treat. Easy to make and perfectly tender.
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I don’t know about you but I love a scone. It kind of has muffin vibes but makes you feel way fancier.
Ingredients for Apple Cinnamon Scones
Tips for Scone Making
Scones used to intimidate me but I promise you, they are so much easier than they seem.
The most difficult part is cutting in the butter to get those crumbly bits of butter throughout. I have a fun trick to help you out with the process.
Instead of cutting the butter into small pieces, use a boxed grater to grate the butter. Sounds weird but it’s a total game changer.
The butter is smaller which makes it easier and quicker to incorporate into the flour mixture. This will yield a tender, flakier scone since the dough will be handled less.
This is a great trick for pie crust too so keep that in mind with the upcoming holidays.
Apple Prep
You can use any apple you like in this recipe. I like something in the middle as I stated above but you do you. If you’re looking for a tart, sweet or mid-range apple, check out my guide to the best apples for baking.
I had to decide whether I wanted diced apples or shredded apples in these scones and in the end I went with shredded for a few reasons.
First, I liked that they would add more moisture to the scones. They release a little liquid while baking but not enough to throw off the texture.
Second, chunks of apples in baked goods sometimes don’t cook very much and you end with with hard chunks throughout. That’s not good in my opinion.
Shredding the apples ensures they cook enough and still gives you that bite of apple.
Lastly, because they are shredded the apple is evenly distributed and you get a little apple goodness in every bite. Just what you want in an apple cinnamon scone.
How to Make Apple Cinnamon Scones
Grab a large bowl and add the flour, brown sugar, baking powder, ground cinnamon and kosher salt. Mix together.
Grate the cold butter next then add to the bowl of dry ingredients. There are a few different ways you can incorporate the butter.
Use a pastry cutter, two fork or your hands. You’ll want the mixture to resemble coarse sand and still have little bits of butter chunks throughout. If you’re using your fingers, pinch it the butter as you mix to break it up a bit.
Now add the heavy cream, shredded apples and vanilla extract and mix until it just comes together. It may be a little crumbly still.
Dump the mixture onto a pastry mat or a piece of parchment paper and pat into a 1/2-inch thick circle. Cut into 8 pieces and move to a parchment lined baking sheet.
Leave a few inches between each scone to give them space to rise as they bake. Brush the scones with a little heavy cream. This will give the scones a shiny, golden crust while baking.
Bake the scones. Meanwhile, mix up the glaze. Whisk together powdered sugar, maple syrup, vanilla, kosher salt and heavy cream until you reach the desired consistency.
Once the scones have cooled, drizzle the glaze over them. You can do this with a spoon or pour the glaze into a ziplock bag, cut the corner and drizzle.
More Apple Treats:
Apple Cinnamon Scones with Maple Glaze
Ingredients
- 2 cups all-purpose flour
- 3 Tbsp. brown sugar
- 2 1/2 tsp. baking powder
- 1/2 tsp. kosher salt
- 1 tsp. ground cinnamon
- 6 Tbsp. cold butter, grated
- 1/2 cup + 2 Tbsp. heavy cream
- 1/2 tsp. vanilla extract
- 3/4 cup shredded apples (1 apple should be perfect)
For the maple glaze:
- 1 cup powdered sugar
- 2 Tbsp. maple syrup
- 2 Tbsp. heavy cream
- 1/2 tsp. vanilla extract
- 1/8 tsp. kosher salt
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Set aside. In a large bowl, mix together flour, brown sugar, baking powder, salt and cinnamon.
- Add grated butter to the mixer and cut together with a pastry cutter or two forks, until it resembles course sand.
- Add 1/2 cup heavy cream, vanilla extract and shredded apple. Mix until it just comes together. Lay out a pastry mat or piece of parchment paper. Dump mixture onto the mat or parchment paper and gently pat into a 1/2-inch thick circle. Cut into 8 even triangles.
- Place scones 2 inches apart on the prepared baking sheet. Brush with remaining 2 tablespoons of heavy cream. Bake for 15 to 20 minutes, until light golden brown.
- While scones are baking, make the maple glaze. Add powdered sugar, maple syrup, heavy cream, vanilla and salt to a bowl and whisk together until smooth. Add to a small ziplock bag. Set aside.
- Once scones have cooled, snip a small corner off the ziplock bag then drizzle scones with the maple glaze. When glaze has hardened, store in an air tight container for 3 to 4 days.
