Description
Apple Scones with Maple Glaze are the perfect treat to brighten up any day!
Ingredients
Scale
- 3 cups (360g) all-purpose flour
- 1 Tablespoon (14g) baking powder
- 2/3 cup (133g) granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground all-spice
- 10 Tablespoons (141g) unsalted butter, cold and cut into 1/2-inch cubes
- 1/2 cup (130g) unsweetened applesauce
- 1/4 cup (57ml) heavy cream
- 1 large egg, cold
- 2 teaspoons pure vanilla extract
- 1 and 1/2 cups (200g) Granny Smith apples, peeled or unpeeled
- 1 large egg (for egg wash)
- 1 teaspoon water (for egg wash)
- 3 Tablespoons sparkling sugar (for egg wash)
- 1 teaspoon ground cinnamon (for egg wash)
- 1/2 cup (57g) confectioners’ sugar, sifted (for maple glaze)
- 1 and 1/2 Tablespoons (21ml) pure maple syrup (for maple glaze)
- 2 teaspoons milk (for maple glaze)
- 1 teaspoon pure vanilla extract (for maple glaze)
Instructions
- Begin by preheating your oven to 425°F (220°C). This step is crucial, as starting with a hot oven helps to ensure that your scones bake evenly and achieve that desired golden brown finish. While the oven heats up, prepare a baking sheet by lining it with parchment paper, which will provide a non-stick surface for your scones.
- In a large mixing bowl, combine your dry ingredients: all-purpose flour, baking powder, granulated sugar, cinnamon, salt, nutmeg, and all-spice. Whisk these magnificent flavors together until they’re well blended. This mixture is the foundation for your scones, and the right balance of these ingredients contributes to the perfect texture and flavor.
- Next, take the cold butter pre-cut into small cubes and add it to the dry ingredients. Using a pastry cutter, cut the butter into the flour mixture. Your goal is to achieve a consistency resembling coarse meal, with small pea-sized pieces of butter remaining. This process ensures that the butter will melt while baking, creating flaky layers within the scones.
- In a glass measuring cup, whisk together the unsweetened applesauce, heavy cream, cold egg, and pure vanilla extract until well combined. This mixture adds moisture and rich flavor to the scone dough.
- Pour the wet ingredients into the center of the dry ingredients and gently fold in the chopped Granny Smith apples. Using a spatula, stir just until the mixture is moistened. It’s essential not to over-mix; the dough should be slightly crumbly yet hold together. Transfer this loose dough to a lightly floured work surface. Knead gently until it comes together, then shape it into an 8-inch disc.
- Cut the disc into 8 equal wedges, and carefully transfer them to the prepared baking sheet, ensuring they are spaced about 2 inches apart. To help maintain their shape while baking, refrigerate the scones for 20 minutes. This step is particularly important, as it keeps the butter cold, contributing to the flakiness.
- Once the scones have chilled, remove them from the refrigerator. In a small bowl, whisk together the egg and water for the egg wash. Brush a thin layer of this mixture over each scone, followed by a sprinkle of sparkling sugar and additional cinnamon. This will provide a lovely golden exterior and enhance the scones’ flavor.
- Transfer the baking sheet to your preheated oven and bake for 20-22 minutes, or until the scones are golden brown and puffed up. Allow them to cool on the baking sheet for about 10 minutes. Finally, whisk together the confectioners’ sugar, maple syrup, milk, and vanilla extract to create the glaze. Drizzle it generously over the warm scones, serving them fresh and warm for the best results!
Notes
Ensure all dairy ingredients are cold; this helps in creating a flaky scone.
- Prep Time: 15 minutes
- Cook Time: 20-22 minutes
- Category: Breakfast
Nutrition
- Calories: 200 kcal
- Sodium: 200 mg
- Protein: 3 g