Apple Cinnamon Scones with Maple Glaze
These Apple Cinnamon Scones with Maple Glaze are the perfect fall treat. Easy to make and perfectly tender.
Servings 8 scones
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.