Apple Cinnamon Scones with Maple Icing Recipe
These Apple Cinnamon Scones are a delightful blend of tender, buttery dough filled with warm cinnamon-spiced apples and topped with a sweet maple glaze. Perfect for breakfast or an afternoon treat, they combine a soft, flaky texture with the irresistible flavor of cinnamon apples and a glossy sweet finish.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 10 large scones or 16 smaller scones 1x
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
Scale
Scone Dough
- 1 cup cold butter, cubed
- 3 cups flour, plus extra for dusting
- 1/4 cup castor sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 and 1/4 cups buttermilk
- 2 tbsp heavy cream (for brushing)
- 2 tbsp granulated sugar (for topping)
Cinnamon Apples
- 3 red apples, cored and thinly sliced
- 1 tbsp lemon juice
- 2 tsp cinnamon powder
- 4 tbsp brown sugar
- 1 tbsp corn flour
- 1/2 tsp salt
- 1 tsp vanilla extract
Glaze
- 1 tbsp maple syrup
- 1 tbsp milk
- 1/2 cup icing sugar
Instructions
- Prepare the Apples: Core and thinly slice the apples, then place them in a large mixing bowl. Add the lemon juice, brown sugar, cinnamon powder, corn flour, salt, and vanilla extract. Mix well to evenly coat the apples and set aside to allow the flavors to meld.
- Make the Scone Dough: In a large mixing bowl, whisk together the flour, salt, castor sugar, baking powder, and baking soda. Add the cold cubed butter and rub it into the flour mixture with your fingertips until it resembles coarse breadcrumbs with pea-sized butter nuggets. Gradually pour in the buttermilk and gently mix until a rough, shaggy dough forms.
- Form the Dough: Transfer the dough onto a lightly floured surface. Dust your hands with flour and press the dough together, shaping it into a rough rectangle. Use a rolling pin to roll the dough to approximately 9×13 inches, adding flour as needed to prevent sticking.
- Assemble the Scones: Evenly spread the prepared cinnamon apples over the rolled-out dough. Carefully roll the dough lengthwise into a cylinder or log shape, pinching the seam to seal the edge and encase the apples inside.
- Cut the Scones: Using a sharp knife, cut the log into either 10 large triangles or 16 smaller slices. Arrange the scones spaced apart on a baking tray lined with parchment paper to accommodate spreading during baking.
- Brush and Sugar: Brush the top of each scone with heavy cream, then sprinkle with granulated sugar to create a crisp, sweet crust.
- Bake: Preheat the oven to 375°F (190°C). Bake the scones for 25-30 minutes until golden brown, risen, and set.
- Make the Glaze: While the scones bake, whisk together the maple syrup, milk, and icing sugar until smooth and glossy.
- Glaze and Serve: Remove the warm scones from the oven, then drizzle the glaze over the top. Allow the glaze to set slightly before serving for the best flavor and texture.
Notes
- The buttermilk can be substituted with milk mixed with a tablespoon of lemon juice or vinegar if needed.
- Ensure the butter is cold to create a flaky texture in the scones.
- Roll the dough gently and avoid overworking to keep the scones tender.
- Scones can be baked in two batches if your baking tray is not large enough to avoid overcrowding.
- Store leftover scones in an airtight container for up to 2 days; reheat briefly before serving.
- For a dairy-free option, substitute butter and cream with vegan alternatives and use a plant-based milk glaze.
Keywords: apple cinnamon scones, scones recipe, breakfast scones, cinnamon apple dessert, baked scones, maple glaze scones
