CINNAMON APPLE SCONES
Author: Gail Ng
Soft and crumbly scones stuffed with tender cinnamon
apple slices and topped with maple cinnamon glaze
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SAVE RECIPE
Prep Time 45 mins Yield 8 scones
Cook Time 22 mins Category Breakfast
Chilling Time 1 hr 15 mins Cuisine American
Total Time 2 hrs 22 mins
EQUIPMENT
1 dough blender, optional
1 bench scraper, optional
1 baking sheet
INGREDIENTS
APPLE MIXTURE
200 g tart apples, thinly sliced (about 2 small apples)
2 tablespoons brown sugar
1 tablespoon lemon juice
1 teaspoon ground cinnamon
¼ teaspoon salt
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SCONES
1 large egg, cold
100 g heavy cream, cold
1 teaspoon vanilla extract
250 g all-purpose flour
100 g granulated sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
115 g unsalted butter, cold & cubed
1 tablespoon heavy cream, for brushing
3 tablespoons coarse sugar, for sprinkling
MAPLE CINNAMON GLAZE
50 g powdered sugar
½ teaspoon ground cinnamon
2 tablespoons maple syrup
INSTRUCTIONS
APPLE MIXTURE
1 Mix: In a medium mixing bowl, combine apple slices, brown sugar, lemon juice,
cinnamon, and salt. Toss together with your hands or a spatula until the apple
slices are coated. Cover and chill in the fridge for about 1 hour or while you
prepare the scone dough. The apples will soften the longer they marinate.
SCONES
2 Prep: Line a baking sheet with parchment paper. Set aside.
3 Egg mixture: In a small bowl, whisk together the egg, heavy cream, and vanilla
extract. Set aside.
4 Flour mixture: In a large mixing bowl, stir together flour, sugar, baking powder,
cinnamon, and salt.
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5 Cut butter into flour mixture: Add the cold butter and toss them in the flour
mixture to coat. Use a dough blender or your fingers to pinch the butter into pea-
sized pieces.
6 Form dough: Make a well in the middle of the flour mixture. Pour the egg mixture
into the well and mix the flour into it with your hands or a spatula until it forms a
shaggy dough.
7 Fold dough: Turn the dough out onto a lightly floured surface. Use your hands or
a bench scraper to roughly fold the dough onto itself 1-2 times to create layers of
butter. This also helps incorporate any dry floury bits into the dough. Don't knead
or overwork the dough.
8 Flatten dough and add apple filling: Divide the dough into two halves. Press to
flatten each half into a ½" thick rounds. Arrange your marinated apple slices in a
thick layer in the middle of one dough round, leaving the edges empty. Place the
other round of dough on top and press down to seal. Use a bench scraper or
knife to cut the dough into 8 wedges.
9 Chill dough: Transfer the scone wedges to your lined baking sheet, leaving about
2" in between each scone. Chill the whole baking sheet in the fridge while you
preheat the oven to 350°F.
10 Brush: Right before baking, use a pastry brush to brush a thin layer of heavy
cream on top of each scone. Sprinkle coarse sugar on top of each scone.
11 Bake: Bake scones for 20-22 minutes or until the edges are golden brown. Let
the scones cool on the baking sheet for about 10 minutes before transferring
them to a wire rack to cool.
MAPLE CINNAMON GLAZE
12 Mix: In a small bowl, stir together powdered sugar, cinnamon, and maple syrup. If
it's too runny, add a bit more powdered sugar. If it's too thick, add a bit more
maple syrup.
13 Drizzle: Use a spoon to drizzle the glaze over each scone before serving.
NOTES
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To make ahead: Chill the unbaked scones in the fridge after cutting them into
wedges overnight. Right before baking the next day, brush them with heavy
cream and sprinkle with coarse sugar. Bake them for a few minutes longer until
golden brown.
Storage: These scones can be stored in an airtight container at room
temperature for 1 day or in the fridge for up to 3 days. Bring them back to room
temperature or reheat in a toaster oven before eating.
NUTRITION
Calories: 406kcal | Carbohydrates: 58g | Protein: 5g | Fat: 18g | Saturated Fat: 11g |
Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 68mg |
Sodium: 538mg | Potassium: 108mg | Fiber: 2g | Sugar: 32g | Vitamin A: 616IU | Vitamin C: 2mg |
Calcium: 126mg | Iron: 2mg
KEYWORDS
apple pie scones, apple scones, cinnamon apple scones, cinnamon scones
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