Apple Scones
These Apple Scones are buttery, tender, and packed with juicy apples, warm spice, and a maple glaze. Made with Granny Smith or Honeycrisp apples, this cozy fall bake has the perfect golden brown crumb and bakery-style flavor right from your kitchen.
Servings 8 scones
Calories 320kcal
Ingredients
Apple Filling
- 1 cup finely diced apple (about 1 large peeled Honeycrisp or Granny Smith apple) 125g
- 2 tbsp brown or granulated sugar 25g
- 1 tsp flour
- ½ tsp cinnamon
- ½ tsp nutmeg
Scone Dough
- 2 cups all-purpose flour 255g
- ½ cup granulated sugar 100g
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup cold unsalted butter, cubed 113g
- ½ cup sour cream
- 1 large egg
- 1 tsp vanilla extract
For Brushing the Scones
- 2 tbsp heavy cream
- 1 tbsp granulated sugar
- 1 tsp cinnamon
Maple Glaze
- 1 cup powdered sugar, sifted 120g
- 2 tbsp pure maple syrup
- 2 tbsp milk or cream
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Apple Filling
- In a bowl, mix the finely diced apples with brown sugar, 1 tsp flour, cinnamon, and nutmeg. Set aside.
Scone Dough
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Add the cold butter and use a pastry cutter, a fork, or your fingers to incorporate the butter with the dry ingredients until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the sour cream, egg, and vanilla. Pour into the dry mixture and stir until dough just comes together.
- Add the chopped apples and fold carefully. It’s okay if there are a lot of dry flour still in the bowl.
- Shape the scone dough using the pat and fold method: Transfer the dough to a floured surface, pat down with your hands into a rectangle. Slice the dough in half and place one half on top of the other. Pat the dough down again, slice in half, place one half on top of the other. Continue until all dry flour is incorporated.
- Once the flour is incorporated, pat the dough into a 1-inch thick circle, and cut into 8 wedges.
- Place on baking sheet, brush tops lightly with heavy cream.
- Whisk 1 tbsp of sugar with 1 tsp of cinnamon and sprinkle over the scones.
- Bake for 18–22 minutes, until golden.
- Cool on a wire rack before glazing.
Maple Glaze
- Whisk all of the glaze ingredients together until smooth. Add more cream if needed to thin out the glaze.
- Drizzle over cooled scones and let set for 10–15 minutes before serving.
Notes
Apple Choice: Honeycrisp or Granny Smith apples work best for balancing sweetness and tartness, but any firm apple will do. Avoid soft apples, as they can turn mushy.
Cold Butter Is Key: The butter should be very cold when added to the flour—this creates those flaky, tender layers in the scones. If your kitchen is warm, chill the cubed butter in the freezer for 5–10 minutes before using.
Don’t Overmix: The dough should look a little shaggy before pat-and-folding. Overmixing will make the scones tough.
Pat-and-Fold Method: Folding the dough over itself a few times helps build flaky layers, similar to rough puff pastry.
Make Ahead: The scones can be shaped, placed on a baking sheet, and frozen before baking. Bake straight from frozen, adding 2–3 minutes to the bake time.
Storage: Store baked scones in an airtight container at room temperature for 1–2 days, or freeze for up to 2 months. Refresh in a 350°F (175°C) oven for 5–8 minutes.
Glaze Consistency: If the maple glaze is too thin, add a little extra powdered sugar. If too thick, add a few drops of milk or cream until drizzle-able.
Serving Suggestion: These are best enjoyed the day they’re baked, ideally slightly warm with the glaze just set.
Nutrition
Serving: 1scone | Calories: 320kcal