Description
Apples, brown sugar, and warming spices collide in these apple cinnamon scones! Drizzled with spiced glaze, these scones make the best fall breakfast! Recipe makes 14 scones.
Ingredients
Apples
- 1 Tbsp unsalted butter
- 1/4 cup light brown sugar
- 2 cups peeled and diced apples
- 1 tsp cinnamon
- 1/8 tsp cloves
- 1/8 tsp nutmeg
Scones
- 3 cups all-purpose flour
- 1 Tbsp aluminum-free baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 1/8 tsp cloves
- 1/8 tsp nutmeg
- 3/4 cup granulated sugar
- 1 1/3 to 1 1/2 cups cold heavy cream
Topping
- 1 Tbsp heavy cream
Glaze
- 2 Tbsp apple spice syrup (reserved from above)
- 1 Tbsp unsalted butter, melted
- 3/4 cup powdered sugar
- pinch of allspice
- 1/8 tsp salt
- 1 Tbsp milk
Instructions
- Combine butter, brown sugar, apples, and spices in a skillet. Cook over medium-high heat, stirring frequently, until mixture is bubbling and apples are slightly tender. Use a slotted spoon to remove apples from pan, and transfer the remaining apple spice syrup (about 2 tablespoons) into a small bowl for the glaze. Chill caramelized apples for 15 minutes in the freezer.
- For the scones, line two rimmed baking sheets with parchment paper. Whisk together flour, baking powder, salt, spices, and sugar in a medium bowl. Drizzle cream over flour mixture and fold in just until flour is incorporated. Add caramelized apples and gently fold in just until a shaggy dough forms – if needed, add 2 more tablespoons cream.
- Divide dough in half and turn out on a lightly floured board. Use lightly floured hands to pat each half into a 6-inch circle. Place the two circles of dough on prepared baking sheets and cut each circle into 7 wedges. Chill baking sheets in the freezer for 20 minutes while preheating oven to 425°F.
- Pull the wedges slightly apart, leaving an inch between them. Brush scones with heavy cream.
- Bake for 24 minutes, rotating baking sheets halfway through, until tops are set, edges are beginning to turn golden, and a toothpick inserted in the center comes out clean. Cool scones for 5 minutes on baking sheet before removing to a wire rack to cool.
- For the glaze, whisk together apple spice syrup, melted butter, powdered sugar, allspice, salt, and milk until smooth. Drizzle over scones and let set before serving.
Notes
Make ahead: Cut each circle of dough into wedges on baking sheet; cover and freeze overnight. Brush with cream and bake directly from the freezer, adding 1-2 minutes to baking time. For longer storage, transfer frozen scones to a freezer bag until ready to use.