Recipe

Apple cinnamon scones

An aerial view shows a plate of scones next to more scones on a wire rack. A tea towel, red apples, and a cup of tea are visible.

Total time:

35 minutes

Yield:

8 scones

When apples are ripe for the picking, it’s a perfect time to make these tender and buttery scones. Topped with a drizzle of maple cinnamon glaze, they make a delectable breakfast or snack.

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Ingredients

For the scones:

2 cups (500 mL) all-purpose flour
1 tbsp (15 mL) baking powder
½ tsp (2.5 ml) salt
1 tsp (5 mL) ground cinnamon
½ cup (125 mL) brown sugar
½ cup (125 mL) unsalted butter, very cold and cubed
½ cup (125 mL) buttermilk
1 egg
1 tsp (5 mL) vanilla extract
2 apples, peeled, cored and cut into cubes

For the maple cinnamon glaze:

¼ cup (60 mL) unsalted butter
1/3 cup (45 mL) maple syrup
½ tsp (2.5 mL) ground cinnamon
1 cup (250 mL) icing sugar

Preparation

For the scones:

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.
In a large bowl, combine the flour, baking powder, salt, ground cinnamon, and brown sugar.
Add the cubed butter to the dry ingredients. Incorporate it into the mixture by using a pastry cutter until the mixture is crumbly.
Use your hands to make sure there are no large pieces of butter remaining (there may still be some small, pea-sized pieces).
In a small bowl, whisk together the buttermilk, egg and vanilla extract until thoroughly combined.
Make a well in the centre of the flour mixture. Add the wet ingredients, using a spatula to fold everything together.
Add the cubed apple pieces and gently mix until incorporated.
Transfer the dough to a floured surface and knead, being careful not to overwork the dough.
Using your hands, shape the dough into a round, one-inch thick disc. With a sharp knife, cut evenly into eight wedges. If you prefer smaller scones, you can divide the dough in half, making two rounds approximately ¾ of an inch thick and cut into six wedges.
Transfer the wedges to the prepared baking sheet and bake for 10-12 minutes or until the bottoms and tops are slightly browned.
Cool on a wire rack for 10 minutes before glazing.

For the glaze:

Melt the butter in the microwave or in a small pot on the stove.
Pour the butter into a medium size bowl. Stir in the maple syrup and ground cinnamon.
Add the icing sugar and mix until smooth. The glaze can be drizzled over the cooled scones using a spoon or a piping bag.