Golden brown on the outside and packed with tender apple chunks inside, these apple scones with maple glaze are the cozy fall bake that fills the whole house with a warm, spicy aroma.
The dough comes together in less than 15 minutes, so a batch of warm scones is completely doable on a chilly morning. A sweet maple drizzle finishes them off, and they taste best served warm with coffee or tea.
Early fall is apple season, and if you live anywhere near apple country, you already know the feeling. In the Hudson Valley, apple trees hang heavy with crisp, juicy fruit, and baskets of apples start appearing on kitchen counters everywhere.
Among all the new apple recipes that show up this time of year, a batch of cinnamon apple scones is one of the most rewarding.
These scones are described as a favorite to bake on a chilly morning, and once they are in the oven, the kitchen fills with the aroma of cinnamon, nutmeg, and baking apples. Pair them with a mug of tea or coffee and you have a proper fall breakfast.
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The recipe makes 8 scones. Prep takes about 15 minutes, the cut wedges chill for 20 minutes, and the scones bake for 20 to 22 minutes.
That timeline fits easily into a weekend morning, and it also works beautifully if you want to mix the dough, cut the wedges, and let them chill while you get other things done. Looking for another maple scone recipe to bake this season? That one makes a lovely companion on a cool afternoon.
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Ingredients for Apple Scones
Every good scone starts with a short, honest ingredient list, and this one is no exception. You need pantry basics for the dough, a little something for the topping, and four simple things for the maple glaze. Here is the full lineup, grouped so you can see exactly what goes where.
For the apple scones:
3 cups all purpose flour
1 Tablespoon baking powder
2/3 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground all spice
10 Tablespoons unsalted butter, cold and cut into half inch cubes
1/2 cup unsweetened applesauce
1/4 cup heavy cream
1 large egg, cold
2 teaspoons pure vanilla extract
1 and 1/2 cups Granny Smith apples, peeled or unpeeled
For the egg wash and topping:
1 large egg
1 teaspoon water
3 Tablespoons sparkling sugar
1 teaspoon ground cinnamon
For the maple glaze:
1/2 cup confectioners sugar, sifted
1 and 1/2 Tablespoons pure maple syrup
2 teaspoons milk
1 teaspoon pure vanilla extract
About the flour. All purpose flour is the only flour this recipe recommends. If you want to experiment, a one for one gluten free flour blend is the best bet, but almond flour and coconut flour will not work here.
One Tablespoon of baking powder is correct, and yes, that is a generous spoonful. It is exactly what gives these scones their lift.
About the sugars. Three different sugars do three different jobs. Granulated sugar sweetens the dough, sparkling sugar goes on top for crunch and sparkle, and confectioners sugar plus a splash of pure maple syrup makes the glaze.
About the spices and salt. Ground cinnamon, nutmeg, and all spice bring the warm fall flavor. If you want even more cinnamon, an extra 1/2 teaspoon of ground cinnamon can be added to the dough. Salt balances all that sweetness.
About the butter. Unsalted butter is suggested, though salted butter works in a pinch. If you use salted butter, simply leave the salt out of the dough.
About the wet ingredients. Unsweetened applesauce adds apple flavor without extra sweetness. Heavy cream, also sold as whipping cream, should not be replaced with milk in the dough. One large egg goes into the dough and one egg is for the egg wash. Use pure vanilla extract rather than imitation for the fullest flavor.
About the apples. Granny Smith apples are favored because they are not too sweet, but any baking apple works well here. You can peel the apples or leave the peel on before chopping them.
About the milk. The glaze needs just a tiny dash of whole milk, though whatever milk you have on hand will do the job.
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Best Apple Scone Dough
Scone dough is one of the friendliest doughs in baking. There is no yeast and no rising time, so the whole process comes down to mixing, shaping, chilling, and baking. Work through these steps in order and you will have a tray of tall, flaky scones.
Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper and set it aside.
In a large bowl, combine the flour, baking powder, granulated sugar, cinnamon, salt, nutmeg, and all spice. Mix well to combine.
Cut the butter into small cubes, then use a pastry cutter to work the butter into the flour mixture until it resembles a coarse meal. The chunks of butter should be about the size of peas.
In a glass measuring cup, whisk together the applesauce, heavy cream, egg, and vanilla.
Pour the liquid mixture into the center of the flour mixture, then add the chopped apples. Use a spatula to stir everything together until just moistened. Do not worry if the dough looks dry and shaggy.
Empty the loose dough onto a clean, lightly floured work surface. Knead the dough until it comes together, then shape it into an 8 inch disc.
Cut the disc into 8 even wedges and carefully transfer them to the prepared sheet, placing them 2 inches apart. Place the sheet in the refrigerator for 20 minutes.
Remove the tray from the refrigerator and lightly brush each scone with egg wash.
Sprinkle generously with the cinnamon sparkling sugar. Bake for 20 to 22 minutes, or until golden brown.
Allow the scones to cool for 10 minutes on the baking sheet, then drizzle with the glaze and serve warm.
The chill time matters more than it looks. While the wedges rest in the refrigerator, the dough relaxes and the butter firms back up. That is what helps the scones bake up tall and flaky instead of spreading across the pan, so try not to rush this part.
For the egg wash and topping: In a small bowl, whisk together the egg and water until well combined. In a separate small bowl, combine the sparkling sugar and the ground cinnamon. Sprinkle that mixture generously over the brushed scones right before they go into the oven.
For the maple glaze: In a small bowl, combine the confectioners sugar, maple syrup, milk, and vanilla extract and whisk until well combined. If the glaze appears too thin, add a small amount of confectioners sugar. It should be thick but pourable. Drizzle it over the cooled scones and serve them while they are still a little warm.
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Tips for Making the Best Apple Scone Recipe
These five tips are the difference between a good scone and a bakery style scone, and they are all easy to follow once you know why they matter.
Start with cold ingredients. Unlike many baking recipes that call for room temperature ingredients, scones are best started with cold ingredients, especially the butter. Very cold butter is what creates flaky layers as it melts in the oven. Freezing the butter for 15 to 20 minutes before you make the dough is an easy head start, and keeping the egg and the cream in the refrigerator until the last minute helps too.
Do not overwork the butter. Work the butter into the dry ingredients only until the mixture resembles a coarse meal. Stop when the pieces are about the size of peas. If you keep going, the butter melts into the flour and those flaky layers disappear.
Do not add extra liquid. The dough should look dry and shaggy, and that is exactly what you want. Kneading is what brings it together, and it may take a little patience. Adding more liquid than the recipe calls for makes the scones too moist and more like muffins than scones.
Chill the cut scones. Chilling the wedges on the baking sheet lets the dough rest and the butter firm up again. That simple pause is what gives you tall, flaky scones that do not spread much in the oven.
Do not skip the egg wash. The egg wash is what helps the scones bake up golden brown and flavorful, and it also gives the cinnamon sugar topping something to cling to.
A shaggy, slightly dry dough is a good sign, not a mistake. Knead it and trust the process.
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Equipment for Cinnamon Apple Scones:
You do not need much to make these scones, and most of the equipment is already sitting in a home kitchen. Gather these items before you start so the dough can go from bowl to oven without a pause:
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A large baking sheet
A pastry cutter
A pastry brush
Parchment paper
Coarse sugar, also called sparkling sugar
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If these scones disappear quickly, keep the cozy baking going. Chai Scones With Maple Glaze bring warm chai spice to the same maple finish, and they are just as lovely next to a cup of coffee on a cool morning.
FAQs
What apples are best for apple scones?
Granny Smith apples are the best choice for apple scones because their tartness balances the sweet dough and maple glaze, and they hold their shape well during baking. Other excellent options include Honeycrisp, Braeburn, or Pink Lady apples, which provide a balanced sweetness and firm texture. Chop the apples into small, even dice about the size of a pea to distribute the fruit without adding excess moisture.
How do you keep apple scones flaky?
To keep apple scones flaky, start with very cold ingredients, especially the butter; freezing it for 15 to 20 minutes before cutting it into the flour is recommended. Cut the cold butter into the dry ingredients until it resembles a coarse meal with pea-sized chunks, and do not overwork the dough. After shaping, chill the cut scones on the baking sheet for 20 minutes before baking at 425°F to ensure they rise tall and do not spread.
Can you make apple scone dough ahead of time?
Yes, you can make apple scone dough ahead of time. Prepare the dough, cut it into wedges, and place them on a parchment-lined baking sheet. Chill the unbaked scones in the refrigerator for up to 24 hours before baking. When ready to bake, brush with egg wash and sprinkle with cinnamon sparkling sugar, then bake as directed, adding a minute or two to the baking time if needed.
How do you make maple glaze for scones?
To make maple glaze for scones, whisk together 1/2 cup sifted confectioners' sugar, 1 and 1/2 tablespoons pure maple syrup, 2 teaspoons milk, and 1 teaspoon pure vanilla extract until smooth. The glaze should be thick but pourable; if it is too thin, add more confectioners' sugar. Use Grade A Dark Color and Robust Taste maple syrup for the best flavor, and drizzle the glaze over the scones after they have cooled for 10 minutes.
Apple Scones with Maple Glaze Golden brown on the outside and packed with tender apple chunks inside, these apple scones with maple glaze are the cozy fall bake that fills the whole house with a warm, spicy aroma. The dough comes together in less than 15 minutes, so a batch of warm scones is completely doable on a chilly morning.
Yield:8 scones 1x
Ingredients
Scale
For the Apple Scones 3 cups all-purpose flour 1 Tablespoon baking powder 2/3 cup granulated sugar 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1/4 teaspoon ground all-spice 10 Tablespoons unsalted butter, cold and cut into 1/2-inch cubes 1/2 cup unsweetened applesauce 1/4 cup heavy cream 1 large egg, cold 2 teaspoons pure vanilla extract 1 and 1/2 cups granny smith apples, peeled or unpeeled
For the Egg Wash 1 large egg 1 teaspoon water 3 Tablespoons sparkling sugar 1 teaspoon ground cinnamon
For the Maple Glaze 1/2 cup confectioners’ sugar, sifted 1 and 1/2 Tablespoons pure maple syrup 2 teaspoons milk 1 teaspoon pure vanilla extract
Instructions
For the Apple Scones 1-Preheat the oven to 425°(F): Preheat the oven to 425°(F). Line a large baking sheet with parchment paper and set aside. 2-In a large bowl, combine flour, baking: In a large bowl, combine flour, baking powder, granulated sugar, cinnamon, salt, nutmeg, and all-spice, mix well to combine. 3-Cut the butter into small cubes, then,: Cut the butter into small cubes, then, using a pastry cutter, work the butter into the dough until it resembles a coarse meal. The chunks of butter should be about the size of peas. 4-In a glass measuring cup whisk together: In a glass measuring cup whisk together the applesauce, heavy cream, egg, and vanilla. 5-Pour the liquid mixture into the center: Pour the liquid mixture into the center of the flour mixture. Then add in the chopped apples. Use a spatula to stir everything together until just moistened. Don’t worry if the dough looks dry/shaggy! 6-Empty the loose dough out onto a: Empty the loose dough out onto a clean, lightly floured work surface. Knead the dough until it comes together, then shape it into an 8-inch disc. 7-Cut the disc into 8 even wedges: Cut the disc into 8 even wedges and carefully transfer them to the prepared sheet, placing them 2-inches apart. Place in the refrigerator for 20 minutes. 8-Remove the tray from the refrigerator and: Remove the tray from the refrigerator and lightly brush each scone with egg wash. 9-Sprinkle generously with the cinnamon sparkling sugar: Sprinkle generously with the cinnamon sparkling sugar. Bake for 20 to 22 minutes, or until golden brown. 10-Allow scones to cool for 10 minutes: Allow scones to cool for 10 minutes on the baking sheet, then drizzle with the glaze and serve warm!
For the Egg Wash 11-In a small bowl, whisk together the: In a small bowl, whisk together the egg and water until well combined. 12-In a separate small bowl, combine the: In a separate small bowl, combine the sparkling sugar and ground cinnamon.
For the Maple Glaze 13-In a small bowl combine the confectioners’: In a small bowl combine the confectioners’ sugar, maple syrup, milk, and vanilla extract and whisk until well combined. 14-If the glaze appears too thin, add: If the glaze appears too thin, add a small amount of confectioners’ sugar. It should be thick but pourable. Drizzle over scones.
Last Step:
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Notes
Preparation: 15 min. Cooking: 22 min. Allow time for every resting, cooling and chilling step in the instructions. Additional time: follow the resting and cooling steps (20 min).
