apple scones

Brown butter?,toasty, golden, warm, buttery, perfection. Maple, the perfect pairing with crisp fall apples. Cinnamon, can you really do a baked apple treat without cinnamon? my thinking is no.

Brown Butter Maple Glazed Cinnamon Apple Scones.

all-purpose flour

brown sugar

baking powder

cinnamon

salt

unsalted butter

buttermilk +

vanilla extract

apples (chopped)

cinnamon sugar sugar

butter

maple syrup

sugar

vanilla

flaky sea salt

Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.

In a mixing bowl, combine the flour sugar, baking powder, cinnamon and salt. Add the butter and toss with the flour. Add the egg, buttermilk and vanilla. Mix until just combined, being careful not to overmix. Fold in the chopped apples. Turn the dough onto a floured surface and then pat into a 1-inch-thick circle. Cut the dough into 8 wedges. Place pieces, about 2 inches apart on the prepared baking sheets. Brush each piece with buttermilk.

Bake until golden brown, 15 to 18 minutes, rotating sheets halfway through.

Meanwhile, make the glaze. Add the butter to saucepan. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Stir often, butter will foam and then settle back down. Remove from the heat and whisk in the maple syrup, powdered sugar, vanilla and a pinch of salt.

Let the scones cool slightly and then drizzle with the maple glaze and sprinkle with cinnamon sugar. Serve warm and enjoy!

These Ridiculously Easy Cider-Glazed Apple Scones are buttery, flaky,  and studded with bits of tender apple. They're also ridiculously good!

Ridiculously Easy Cider-Glazed Apple Scones

heavy cream

Gala apple

apple cider

Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.

Measure 1 cup heavy cream and place in the freezer for 10 minutes. Place the butter in a microwave-safe bowl, cover with a paper towel and heat on high for 1 minute. If not completely melted, return to microwave for 10-second intervals till melted. Set aside to cool a bit while prepping other ingredients.

Whisk flour, baking powder, sugar, cinnamon, and salt in medium-size bowl. Add the diced apples and stir to combine. Make a well in the center of the flour mixture with your spatula.

After heavy cream has been chilled in the freezer for 10 minutes, combine it with the melted butter. Stir with a fork until butter forms small clumps or globules. Add butter/cream mixture to the well in the center of the dry ingredients and stir with rubber spatula until all flour is incorporated and batter pulls away from sides of the bowl. Don’t over mix, but be sure all of the flour is mixed in.

With a spoon or an ice cream scoop (I use a # 12 scoop), scoop dough onto the prepared sheet pan in 1/4-1/3 cup mounds. If desired (for a pretty presentation) add a few diced apple pieces to the outsides of each mound.

Place in oven and bake for 15 minutes.&nbsp;While the scones are baking, prepare the cider glaze by combining all ingredients in a small saucepan. Bring to a boil then reduce to a steady simmer and cook for 5-8 minutes, until mixture is reduced and beginning to thicken and get syrupy. Remove from heat and set aside.

After baking for 15 minutes, remove scones from the oven and gently brush each scone all over with apple cider glaze. Use all of the glaze. Return to oven for another 5 minutes then remove and transfer to a cooling rack. Allow scones to cool for 10-15 minutes for the glaze to set.

Apple Scones with Spiced Glaze are made with buttermilk, diced apples, cinnamon and spices – perfect for lazy weekends!

Apple Spiced Scones with Spiced Glaze

buttermilk

apple sauce

dark brown sugar (packed)

tsp vanilla extract

cooking spray

white whole wheat flour

all purpose flour

tbsp baking powder

tsp nutmeg

tsp salt

tbsp butter

apples

nutmeg

tbsp cold fat free milk (plus 1/2 tbsp if needed)

apple

Cinnamon

Cooking spray is a spray form of an oil as a lubricant, lecithin as an emulsifier, and a propellant such as food-grade alcohol, nitrous oxide, carbon dioxide or propane. Cooking spray is applied to frying pans and other cookware to prevent food from sticking. Traditionally, cooks used butter, shortening, or oils poured or rubbed on...

An egg is the organic vessel containing the zygote in which an animal embryo develops until it can survive on its own, at which point the animal hatches. An egg results from fertilization of an ovum. Most arthropods, vertebrates, and mollusks lay eggs, although some do not, such as scorpions and most mammals. Reproductive structures...

Vanilla extract is a solution containing the flavor compound vanillin as the primary ingredient. Pure vanilla extract is made by macerating and percolating vanilla pods in a solution of ethyl alcohol and water. In the United States, in order for a vanilla extract to be called pure, the U.S. Food and Drug Administration requires that...

vanilla bean extract

Preheat oven to 375°F.

Combine the first five ingredients in a medium bowl, stirring with a whisk.

Spray a baking sheet with cooking spray.

Combine the flours, baking powder, cinnamon nutmeg, and salt in another large bowl, stirring with a whisk.

Cut in chilled butter with a pastry blender, or you could use 2 knives, until the mixture resembles coarse meal.

Fold in diced minced apples.

Add buttermilk mixture, stirring just until moist.

Place dough onto a floured surface and knead lightly four times with floured hands.

Form dough into an 9-inch circle onto baking sheet, about 3/4" thick. Using a knife, cut dough into 12 wedges all the way through.

Bake until golden, about 18-20 minutes, depending on your oven.

Place on a cooling rack about 10 minutes.

Meanwhile, to make the glaze: Mix powdered sugar, cinnamon and nutmeg with 2 tbsp of milk, adding 1/2 tbsp more (1 tsp at a time) if necessary to get the consistency to the right thickness. Stir until completely smooth.

Place scones on parchment or wax paper and drizzle the glaze over the scones using a spoon - or- place the glaze in a shallow bowl and dip the top of the scones into the glaze, then let it sit on the waxed paper to harden. Makes 12 scones.

Wow- so great! I didn’t have buttermilk so substituted 2% milk-thinned plain greek yogurt, didn’t have whole-wheat flour so just used all AP, and increased the butter to 4.5 tbs bc I wanted it to be more crumbly. I mistakenly cut into 8 pieces instead of 12 and needed to increase the cook time by 10ish minutes. Turned out so delicious with my coffee. I’m sitting here right now looking forward to when I can have another

I’m not sure how to store these. I put in Tupperware but the frosting got soggy. Should I freeze the extra or maybe not put icing on them until you serve…..?

Made this for guests this weekend . They were very good, but the texture turned out more muffin-like than scone-like.  Scones tend to be a bit more dry and crumbly.  This was very moist.  Delicious…just not exactly the texture I was expecting . And I really couldn’t see the point of kneading.  It’s wet, sticky dough…next time, I would just plop it on parchment paper and flatten into a disk.   No leftovers, however…those disappeared the second morning!  

They did not turn out crunchy as you’d expect from a scone. More of a cake-like consistency. Drizzle was delicious.

Oh YUM!  I messed up and put 1/2 cup of applesauce, so added a little more flour.  It was moist and delicious!

Amazing scones! I love the combination of apple and cinnamon. The glaze was a nice addition, as well.

I absolutely love scones! I made these today and they are awesome! I followed Gina’s recipe exactly with just one little change. I added. 5 tbsp of butter instead of 3, hoping to get a more scone like texture rather than muffin texture like a lot of the comments described they were getting.  It worked great.  I did not have a problem with sticky, batter-like dough.  The dough formed very well. I did have to bake it for about 35 minutes though.  I wanted it to have a crunchiness to it.  I made a half recipe of the icing and used a silicone basting brush to spread it over the cooled scones.  Perfect! Just the right amount for a thin coating of cinnamonly sweet goodness! I am not doing Weight Watchers so I don’t know how the extra butter would affect the points. I do 2 24hr fasts per week and just eat sensibly on non fasting days. I am having a hard time limiting myself to one piece though! I will definitely make this again! Thanks Gina for an awesome treat!

If you love cinnamon like I do these are amazing!

Delicious! Seriously so yummy, and sweet enough to feel like a cheat. I gave 4 stars only because I needed to make some adjustments, but I’m not entirely sure it’s the recipes fault. I may have read it a little wrong. Where it says, stir buttermilk mixture in until just moist, does that mean you may not use all of it? This may have solved my problem. I mixed it all in and wound up with a very sticky dough. I needed to add a few tablespoons of flour to get it firm enough to mold. This may have contributed to the extra cooking time too, I needed nearly 25 min cooking time. But in the end, it was spectacular! Thank you for another winner! 

These are so delicious! 5 stars for sure! I made them gluten free and they turned out beautifully. My flour blend doesn't have xanthan gum so I added 1/2 tsp of that. Otherwise baked as directed. Perfect and totally worth the points. Thanks Gina!

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