Description
These easy apple scones are a delightful treat featuring shredded apples and warm spices. Soft and flaky with a crisp cinnamon sugar topping, they are perfect for breakfast or an afternoon snack, finished with a smooth cinnamon glaze for extra sweetness.
Ingredients
Scale
Dough Ingredients
- 2 cups (250 g) all purpose flour (plus more for dusting work surface)
- ¼ cup (50 g) granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves or allspice (optional)
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 4 Tablespoons (56 g) frozen unsalted butter
- 2/3 to 3/4 cup (160 ml to 180 ml) cold heavy cream
- 1 large egg (cold)
- 1 cup (120 g) peeled and shredded apple
Topping and Glaze
- Cinnamon sugar (1 Tablespoon sugar + ¼ teaspoon cinnamon)
- 1 cup (120 g) confectioners’ sugar (sifted)
- ½ teaspoon ground cinnamon
- 2 tablespoons heavy cream or milk
- ½ teaspoon vanilla extract
Instructions
- Prepare Baking Sheet: Line a baking sheet with parchment paper and set aside to ensure the scones don’t stick during baking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, ground cinnamon, allspice (if using), baking powder, and salt. This creates a balanced base for your scone dough.
- Grate Butter: Using a box grater, shred frozen unsalted butter into the dry ingredients. This helps incorporate the butter evenly and creates flakiness in the scones.
- Combine Wet Ingredients: In a separate bowl or a measuring cup, whisk together 2/3 cup of cold heavy cream and the cold egg until blended.
- Add Apple and Wet Mixture: Pour the heavy cream and egg mixture into the flour and butter mix, then add the shredded peeled apple. Stir gently with a wooden spoon or silicone spatula until large dough crumbles form, avoiding over mixing to keep the scones tender.
- Adjust Dough Consistency: Use your hands to form the dough into a loose ball. If too dry, add more heavy cream one tablespoon at a time; if too wet, add a tablespoon or two of flour. The dough should hold together but remain light.
- Shape the Dough: Transfer the dough ball to a floured work surface and press it into an 8-inch round disc.
- Cut Scones: Using a bench scraper or sharp knife, cut the round dough into 8 evenly sized triangles and place them on the prepared baking sheet.
- Apply Cinnamon Sugar: Sprinkle the scones with the cinnamon sugar mixture to add a sweet, spiced crust.
- Chill Scones: Refrigerate the baking sheet with scones for about 15 minutes while preheating the oven to 400° F. Keeping the dough cold helps maintain flakiness during baking.
- Preheat Oven: Once the oven beeps to signal it has reached 400° F, wait an additional 5 minutes to ensure it’s fully preheated and hot.
- Bake Scones: Remove the scones from the fridge and place them in the oven. Bake for 20 to 22 minutes until the edges turn golden brown.
- Cool Scones: Let the scones cool on the baking sheet for 5 minutes; then transfer them to a wire rack to cool completely or slightly before glazing.
- Prepare Glaze: Whisk together the sifted confectioners’ sugar, ground cinnamon, heavy cream or milk, and vanilla extract until smooth and pourable.
- Glaze and Serve: Drizzle the cinnamon glaze over warm or room temperature scones. Serve immediately or allow the glaze to set before enjoying.
Notes
- Use frozen butter for easy grating and to achieve flaky layers in the scones.
- Shredded apples add freshness and moisture, making these scones uniquely soft and flavorful.
- Don’t overmix the dough to keep the texture light and tender.
- Chilling the scones before baking helps maintain their shape and flakiness.
- The cinnamon glaze enhances the warm spice flavors and adds a sweet finish.
- Best served fresh but can be stored in an airtight container for 1-2 days and warmed before serving.
Nutrition
- Serving Size: 1 scone
- Calories: 351 kcal
- Sugar: 25 g
- Sodium: 163 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 62 mg
