Apple Cinnamon Scones with Vanilla Glaze

Name: Apple Cinnamon Scones with Vanilla Glaze
Cook time: 18 min
Yield: 10 servings
Ingredients: 300 g all-purpose flour spooned and leveled; 65 g granulated sugar; 15 g baking powder; 3 g fine salt; 4 g ground cinnamon; 85 g unsalted butter very cold, cut into small cubes; 180 g fresh apple peeled, cored, and diced into 5 mm pieces; 120 ml heavy cream; 50 g large egg beaten; 5 ml vanilla extract; 20 g all-purpose flour for shaping the dough; 90 g powdered sugar sifted; 15 ml milk; 2 ml vanilla extract for the glaze

These baked scones use cold butter for a tender, layered crumb and small apple pieces so the fruit softens without making the dough wet. A simple vanilla glaze is drizzled over the cooled scones for a sweet finish.

By Julienne

Apple Cinnamon Scones with Vanilla Glaze

Cook time: 18 minutes

Servings: 10

Ingredients

300 g all-purpose flour spooned and leveled
65 g granulated sugar
15 g baking powder
3 g fine salt
4 g ground cinnamon
85 g unsalted butter very cold, cut into small cubes
180 g fresh apple peeled, cored, and diced into 5 mm pieces
120 ml heavy cream
50 g large egg beaten
5 ml vanilla extract
20 g all-purpose flour for shaping the dough
90 g powdered sugar sifted
15 ml milk
2 ml vanilla extract for the glaze

Instructions

Heat the oven to 200°C. Line a baking sheet with parchment paper. The oven is fully preheated and the pan is lined.
In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. Add the cold butter and cut it in until the mixture looks like coarse crumbs with some pea-sized bits remaining. The dry mix is evenly combined and the butter is still visible in small pieces.
Toss the diced apple into the bowl. In a small bowl, whisk the heavy cream, beaten egg, and vanilla extract. Pour this liquid over the dry ingredients and stir just until a shaggy dough forms. No dry flour remains, but the dough still looks rough and slightly sticky.
Turn the dough onto a lightly floured surface, using the flour dusting as needed. Pat it into a 2 cm-thick round, then cut into 10 wedges and transfer them to the prepared baking sheet, spacing them apart. The wedges hold together and are evenly spaced on the tray.
Bake for 16 to 18 minutes, until the scones are puffed, lightly browned on the edges, and set in the center. Transfer to a wire rack and cool for 15 minutes. The scones are golden and a skewer inserted into the center comes out clean or with a few moist crumbs.
While the scones cool, whisk the powdered sugar, milk, and vanilla extract until smooth and pourable. Drizzle over the cooled scones before serving. The glaze clings to the scones in a thin ribbon and sets within a few minutes.