Glazed Apple Spice Scones
Yields 8 scones
Servings: 1 scone
Calories: 383kcal
Ingredients
Apple Scones
- 1 apple, peeled and diced*
- 1 ¼ teaspoon ground cinnamon, divided
- 2 cups (10 ounces) all-purpose flour
- 2 tablespoons packed light brown sugar
- 1 tablespoon turbinado sugar, aka Sugar in the Raw
- 1 tablespoon baking powder
- ¼ teaspoon ground nutmeg
- 6 tablespoons salted butter**, diced into cubes, and stored in the freezer until ready to use
- 1 cup heavy cream
Cinnamon Apple Glaze
- 1 cup powdered sugar
- 2 tablespoons apple juice
- ¼ teaspoon ground cinnamon
Instructions
Apple Scones
- Preheat the oven to 450°F and adjust the oven rack to the middle tier. Line a baking sheet with parchment paper or silicon mat
- In a small bowl, sprinkle 1/4 teaspoon of cinnamon over the diced apples and stir to distribute.
- In a food processor, pulse together the flour, sugars, baking powder, remaining 1 teaspoon of ground cinnamon, and nutmeg until uniform.
- Add the butter and pulse until pea-sized pieces form.
- Transfer the dough to a large mixing bowl and pour in the cream. Mix with a rubber spatula until a sticky dough forms. Fold in the diced apples.
- Turn the dough over into an 8” square cake pan and pat down to reach all corners and create the perfect square. Then, turn the dough back onto a floured counter top (or non-floured silicon mat) and cut the square into quarters. Then, cut each quarter in half, diagonally.
- Transfer each wedge onto the prepared baking sheet, spaced 1-inch apart.
- Bake for 12-15 minutes, rotating the sheet half-way, or until golden brown***.
- Allow the scones to cool on the baking sheet for 10 minutes before transferring onto a cooling rack for another 5 minutes.
Cinnamon Apple Glaze
- Whisk together all ingredients until a thick, yet pourable glaze forms. Drizzle over cooled scones.
Notes
*I used a Fuji apple, but any sweet apple will do
**If using unsalted butter, add 1/2 teaspoon salt into the flour mixture
***I set my timer to 6 minutes, rotate, then set the timer for another 6 minutes. If the scones are not quite golden brown, then I set the timer for another minute and check again. I continue in this manner in 1 minute increments until truly golden brown.
Storage
Store in an air tight container in the refrigerator for up to 7 days.
Reheating
Instructions The entire scone will become soft after storage. Re-Crisp the outside by heating the scone in a toaster oven for 5 minutes.