Apple Cinnamon Scones Recipe-Learn Like a Pro

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These scones with apple and cinnamon are soft, fluffy, and incredibly tasty. These are simple and ideal for fall, topped with a maple cinnamon glaze.

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Ingredient

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Direction

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Adjust the oven temperature to 400 degrees Fahrenheit and place parchment paper on a baking pan.

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Place flour, sugar, salt, baking powder, and cinnamon in a large bowl. Crumble cubed butter with visible chunks. Add grated apple to flour and mix!

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Whisk whipped cream, milk, egg, and vanilla in another dish. Make dough by adding water to dry ingredients. Fold dough in half, press softly,

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and fold again until smooth on a floured board. A bench scraper helps. Working dough softly but thoroughly binds. Scones are flaky when folded.

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Make a 1½-inch thick disc from the dough. Put 8 wedges on the baking pan. Baste the scones with milk and bake for 18–22 minutes until lightly browned.

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Make the glaze while the scones cool. Mix powdered sugar, maple syrup, ground cinnamon, and a pinch of cloves (optional but delicious). Pour over chilled scones.

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If I have time, I freeze the baking pan with scones uncovered for 20–30 minutes. This relaxes flour gluten, making scones tender and higher.

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also see

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Apple Cinnamon Scones Recipe-Learn Like a Pro

These scones with apple and cinnamon are soft, fluffy, and incredibly tasty. These are simple and ideal for fall, topped with a maple cinnamon glaze.

Ingredient

Direction

Adjust the oven temperature to 400 degrees Fahrenheit and place parchment paper on a baking pan.

Place flour, sugar, salt, baking powder, and cinnamon in a large bowl. Crumble cubed butter with visible chunks. Add grated apple to flour and mix!

Whisk whipped cream, milk, egg, and vanilla in another dish. Make dough by adding water to dry ingredients. Fold dough in half, press softly,

and fold again until smooth on a floured board. A bench scraper helps. Working dough softly but thoroughly binds. Scones are flaky when folded.

Make a 1½-inch thick disc from the dough. Put 8 wedges on the baking pan. Baste the scones with milk and bake for 18–22 minutes until lightly browned.

Make the glaze while the scones cool. Mix powdered sugar, maple syrup, ground cinnamon, and a pinch of cloves (optional but delicious). Pour over chilled scones.

If I have time, I freeze the baking pan with scones uncovered for 20–30 minutes. This relaxes flour gluten, making scones tender and higher.

Notes

also see

also see

Baked Apple Cider Donut Holes Recipe