Apple Cinnamon Scones with Maple Glaze
These apple cinnamon scones with maple glaze are perfectly tender and flaky and packed with cozy autumnal flavors. Chunks of tart Granny Smith apples are enveloped in a buttery dough spiced with cinnamon. Baked to perfection, each scone is drizzled with a maple glaze that complements the tart pieces of apple and warm cinnamon. These apple scones are perfect for pairing with coffee or tea for a snack or as part of a breakfast spread. Whether it’s Fall or not, these scones are a great way to embrace the cozy flavors of the season.
Is it me, or does a warm, buttery apple pastry instantly transport you to Fall? These apple and cinnamon scones with maple glaze embody everything we love about the season in one delicious treat!
I cannot resist adding tart apples and cinnamon to my baked goods when the weather starts to turn colder. The smell it creates when it’s baking fills my kitchen with cozy vibes.
There’s nothing better than slicing a warm scone open and smothering it with butter while sipping a coffee. It’s the perfect way to start the day, especially on the weekend.
Scones are a simple recipe to make. They can look complicated, but the secret is to ensure your butter stays cold and avoid overmixing the dough.
Overmixing the dough can overwork the gluten, resulting in scones with a tough texture. Stick to just mixing it enough that it is combined. That’s how you end up with brag-worthy tender and flaky scones!
Here are a few of my favorite scone recipes that you might like to try: Blackberry Buttermilk Scones with Lemon Glaze, Strawberry Chocolate Scones, Lemon Scones, Sweet Potato Scones with Maple Icing, and Savory Gruyère Thyme Scones.
I recommend using tart and firm apples, such as Granny Smith apples, when making these scones. The tartness complements the sweet maple glaze. If you need to substitute, you can use Pink Lady, Braeburn, or Northern Spy.
Many people may not realize this, but you can make scones ahead of time and freeze them unbaked until you’re craving a special treat. When you are ready to bake the frozen scones, remove them from the freezer and add a few extra minutes to the bake time.
Are you planning on making these cinnamon apple scones for breakfast or a Fall brunch? These scones will definitely be making an appearance during those cozy Sunday mornings when we’re all gathered around the kitchen.
Ingredients
- all-purpose flour, plus extra for shaping the dough
- baking powder
- granulated sugar
- ground cinnamon
- salt
- unsalted butter
- a medium Granny Smith apple
- heavy cream
- a large egg
- vanilla extract
- powdered sugar
- maple syrup
How to Make Apple Cinnamon Scones
Whisk the flour, baking powder, sugar, cinnamon, and salt to aerate and combine.
Add the diced cold butter and rub it into the flour with your fingers or a fork until the mixture is crumbly and the pieces of butter are no larger than a pea.
Stir in the diced apple until evenly distributed and coated in the dry ingredients.
Whisk the cream, egg, and vanilla in a separate smaller bowl, then pour over the dry ingredients.
Mix until the dough just comes together, then turn it out onto a lightly floured surface or large piece of parchment paper.
Fold the dough a couple of times as needed to bring it together, then shape it into a circle that is 1-inch thick and about 7 inches wide.
Cut the dough into 8 wedges with a sharp knife.
Place the scones on a parchment-lined baking sheet at least 1 ½ inches apart and chill them in the freezer for about 15 minutes until completely firm.
While the scones chill, preheat the oven to 400 degrees. Bake the chilled scones in the preheated oven on the middle rack until they are firm to the touch and the edges are just beginning to turn golden.
Cool the scones on a wire rack completely before glazing. When you’re ready to glaze the scones, whisk together the powdered sugar, maple syrup, some cream, and a pinch of salt until very smooth.
The glaze should be thick but still be able to be drizzled easily. If it’s too thick, add a splash or two of cream, then whisk again.
Drizzle or spoon the glaze over the cooled scones, then enjoy.
How to Store
These scones will have the best texture on the day they are made as the apple pieces will add moisture and soften them the longer they sit. Leftover scones may be kept in an airtight container at room temperature for 2-3 days.
They can also be kept in the fridge and enjoyed within 3-4 days. If there is no room in your freezer, the shaped scones can also be chilled in the fridge for 30 minutes until firm.
More Fall Breakfast Recipes
- Apple French Toast Bake
- Salted Caramel Apple Cinnamon Rolls
- Apple Crepes
- Apple Cinnamon Waffles
- Apple Caramel Dutch Baby Pancake
What do you think of this comforting cinnamon apple scone recipe? What would you serve with these scones? Let me know in the comment section below.
If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!
Happy Fall baking, friends!
Apple Cinnamon Scone Recipe
Apple Cinnamon Scones with Maple Glaze
These apple cinnamon scones with maple glaze are perfectly tender and flaky and packed with cozy autumnal flavors. Chunks of tart Granny Smith apples are enveloped in a buttery dough spiced with cinnamon. Baked to perfection, each scone is drizzled with a maple glaze that complements that tart pieces of apple and warm cinnamon.
Ingredients
For the scones:
- 2 cups all-purpose flour, plus extra for shaping the dough
- 1 tablespoon baking powder
- 1/4 cup granulated sugar
- 1 heaped teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup (1 standard stick) very cold unsalted butter, diced
- 1 medium Granny Smith apple, peeled and diced, about 1 heaped cup
- ½ cup + 2 tablespoons heavy cream, cold
- 1 large egg, cold
- 1 teaspoon vanilla extract
For the glaze:
- 1 ½ cups powdered sugar, sifted
- 2 tablespoons maple syrup
- 2 tablespoons heavy cream, plus extra as needed to thin
- 1 pinch sea salt
Instructions
- Whisk the flour, baking powder, sugar, cinnamon, and salt to aerate and combine. Add the diced cold butter and rub it into the flour with your fingers or a fork until the mixture is crumbly and the pieces of butter are no larger than a pea. Stir in the diced apple until evenly distributed and coated in the dry ingredients.
- Whisk the cream, egg, and vanilla in a separate smaller bowl, then pour over the dry ingredients. Mix until the dough just comes together, then turn it out onto a lightly floured surface or large piece of parchment paper. Fold the dough a couple of times as needed to bring it together, then shape it into a circle that is 1-inch thick and about 7 inches wide. Cut the dough into 8 wedges with a sharp knife. Place the scones on a parchment-lined baking sheet at least 1 ½ inches apart and chill them in the freezer for 15 minutes until completely firm.
- While the scones chill, preheat the oven to 400 degrees. Bake the chilled scones in the preheated oven on the middle rack for 17-20 minutes or until they are firm to the touch and the edges are just beginning to turn golden. Cool the scones on a wire rack completely before glazing.
- When you’re ready to glaze the scones, whisk together the powdered sugar, maple syrup, 2 tablespoons of cream, and a pinch of salt until very smooth. The glaze should be thick but still be able to be drizzled easily. If it’s too thick, add a splash or two of cream, then whisk again. Drizzle or spoon the glaze over the cooled scones, then enjoy.
Notes
- These scones will have the best texture on the day they are made as the apple pieces will add moisture and soften them the longer they sit. Leftover scones may be kept in an airtight container at room temperature for 2-3 days. They can also be kept in the fridge and enjoyed within 3-4 days.
- If there is no room in your freezer, the shaped scones can also be chilled in the fridge for 30 minutes until firm.
Recipe Tips
- The trick to tender, flaky scones is ensuring the fats (butter and cream) are cold when they hit the oven and that the dough is not overworked. If your kitchen is particularly warm, I recommend popping your mixing bowl into the freezer for a few minutes after you mix the butter into the dry ingredients and making sure you freeze the shaped scones for 15 minutes before baking.
- A half-inch dice is the perfect size for the apple pieces and ensures you get a piece of apple in nearly every bite.
- For more of an apple pie vibe, use an equal amount of apple pie spice in place of the ground cinnamon.
FAQs
Can I use a different apple variety? I recommend using firm and tart Granny Smith apples here as the tartness of the apple pieces pairs well with the sweetness of the glaze. If you cannot find Granny Smith apples, you can use other firm, tart apple varieties like Pink Lady, Braeburn, or Northern Spy.
Can I freeze these scones before baking them? Yes, you can freeze the shaped scones in order to bake them at a later date. Make sure they aren’t touching for their initial freeze. Once they are frozen solid, you can move them to an airtight container. When you’re ready to bake them, you’ll most likely need to add a few minutes to the baking time. Frozen scones should be baked within one month for the best results.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 414Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 34mgSodium: 462mgCarbohydrates: 73gFiber: 2gSugar: 32gProtein: 5g