Apple Cinnamon Scones with Maple Glaze
Is it September already?! I know ‘time flies’ and all that but this year, in particular, has driven by at top speed. I enjoy summer and I’m not ready to say goodbye yet. If there is a silver lining to this whole autumn-winter business it is that baking season is just around the corner. That can never be a bad thing right? Apples, figs, pears and all those warming spices? Yes please! Though, I have to admit, that was not the inspiration for this recipe.
These scones came about because dear old husband bought the wrong brand of applesauce, which the toddler disapproved of in no uncertain terms, and I needed an excuse to use it up. That and the lone apple languishing in my fruit bowl. Don’t be fooled by these humble origins though. These scones are legit!
Tender and crisp on the outside, soft and crumbly on the inside and flecked with juicy bites of apple that pop in your mouth – this may be my favorite scone version yet!
They are surprisingly easy to make. You need simple ingredients. You don’t need to bring any of them to room temperature. No need for fancy equipment or elbow grease.
Just add all the ingredients to a bowl, mix till you get a slightly wet dough. Form into two circles and cut into wedges. That’s it! You’ll go from dreaming about scones to having them with your morning coffee in about half an hour.
Yield – 12 scones
For the scones
- All purpose flour – 2 cups
- Granulated sugar – 1/3 cup
- Baking powder – 2 tsp
- Baking soda – 1/2 tsp
- Cinnamon powder – 1 tsp
- Cold butter – 1/4 cup*
- Unsweetened applesauce – 1/2 cup
- Chopped apple – 1/2 cup
- Half and half – 1/2 cup**
For the glaze
- Icing sugar – 1 cup
- Milk – 2 tbsp
- Maple syrup – 2 tbsp
*I used salted butter. If using unsalted butter add 1/4 tsp salt to the dry ingredients
** If you do not have half and half you can use an equal quantity of milk
- Preheat oven to 425 F or 218 degree Celsius. Shred cold butter using a grater and place it in the freezer while you get the dry ingredients ready
- In a large bowl combine all the dry ingredients and whisk to combine
- Add the shredded butter to this bowl and cut it in using a pastry cutter or a fork. The flour mixture should begin to look a little like sand with pea sized bits of butter still visible
- Add applesauce and half and half to this mixture and stir with a spatula to combine. You should arrive at a soft dough that is just a tiny bit sticky and still wet. If the dough is too wet add flour one tablespoon at a time till you arrive at the right consistency
- Add the chopped apples and gently fold them through the dough with a spatula
- Turn the dough out onto a floured surface and divide it into two halves. Do not knead. Using floured hands flatten each half of the dough into a circle approximately 6 inches in diameter. Cut each circle into 6 wedges
- Place these wedges on a parchment lined baking sheet at least a couple of inches apart. Sprinkle the tops with a bit of granulated sugar. Bake in a preheated oven for 15 to 18 minutes till they turn golden brown and a tester inserted into a scone comes out dry
- Transfer them to a cooling rack
- For the glaze – Add all the ingredients to a bowl and whisk till smooth.
- Top the scones with glaze while they are still warm and allow the glaze to set for about 5 minutes
These scones are best eaten fresh out of the oven while they are still warm. You can store them at room temperature in an airtight container for up to 3 days. Warm them up in the microwave for 20 seconds before eating!
Recipe adapted from The Kitchen Magpie