Apple Cinnamon Scones with Maple Glaze

These scones are mixed quickly with cold butter for a flaky crumb, then baked until lightly browned. The apple pieces stay distinct, and the maple glaze adds a thin sweet finish.

By Julienne

Cook time: 20 minutes

Servings: 8

Ingredients

• 300 g all-purpose flour plus extra for dusting
• 50 g granulated sugar
• 15 g baking powder
• 4 g fine salt
• 4 g ground cinnamon
• 113 g unsalted butter cold and cubed
• 180 g apple peeled, cored, and diced small
• 120 g whole milk cold
• 5 g vanilla extract
• 50 g egg 1 large egg, beaten
• 15 g water warm, for thinning glaze as needed
• 120 g powdered sugar
• 30 g maple syrup

Instructions

1. Heat the oven to 220°C. Line a baking sheet with parchment paper. Oven is fully preheated and the baking sheet is lined.
2. In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and cinnamon. The dry mixture is evenly combined with no streaks of spice.
3. Cut in the cold butter until the mixture resembles coarse crumbs with some pea-size pieces remaining. Butter pieces are still visible and the mixture looks sandy with small flakes.
4. Add the diced apple, then stir in the milk, vanilla, and beaten egg just until a shaggy dough forms. If the dough seems dry, add a small splash of the warm water. No dry flour remains and the dough holds together without becoming smooth.
5. Turn the dough onto a lightly floured surface, press it together, and pat into a 2 cm-thick round about 20 cm across. Cut into 8 wedges and arrange them on the baking sheet with space between each one. Eight shaped scones are on the tray and ready to bake.
6. Bake for 16 to 20 minutes, until the scones are puffed and the tops and edges are golden brown. Cool on the sheet for 5 minutes, then move to a rack. The scones are golden, set at the edges, and no longer wet in the center when gently pressed.
7. Whisk the powdered sugar and maple syrup together for the glaze. Add a few drops of water only if needed to make a drizzling consistency, then spoon or drizzle over the cooled scones. The glaze falls in a thick ribbon and sets on the surface rather than running off completely.