Apple Cinnamon Scones with Maple Caramel Glaze are the perfect afternoon snack on a rainy (or any) day!
So I’ve never actually made scones before this. My sister makes them all the time for me, from a cute little British tea time cookbook I bought her as a gift for her birthday a few years back. Apple Cinnamon Scones with Maple Caramel Glaze are my first attempt. And actually, the first go around I forgot to slice the scones before I baked them…so there’s that.
BUT. They were friggin amazing.
I found out some things about scones (or “skawns” if you prefer). Turns out, most American scones are pretty bricky and dense.
My husband grew up eating what is essentially fry bread, which his family calls scones. So when he asked me to make him some scones he expected deep fried flatbread with honey butter. I made these and he was confused but still enjoyed them. Laughlaughlaugh.
I’ve noticed American recipes tend to be sweet and the doughs have a more dry and crumbly base. When my sister makes her British version the dough is more wet and they resemble a round American biscuit. This version is cut to look like slices of pie.
After doing a little scone detective work, I found out an excellent way to make them flaky and lighter is to use frozen grated butter for the dough. Same with using cold milk and eggs. Over mixing kills them and makes them tough because they are a quick bread with baking powder in them. I should also mention that using low fat anything in these scones makes them more dry and hard.
Apple Cinnamon Scones with Maple Caramel Glaze
For the Scones:
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp allspice
- 1/8 tsp ground clove
- 8 Tb frozen salted butter
- ½ cup plain greek yogurt
- 1 egg
- 1 tsp vanilla
- 1-1/2 cups apple peeled and chopped finely
For the Glaze:
- 2 Tb maple syrup
- 3 Tb caramel dessert topping
- 1 Tb melted butter
- 1 cup powdered sugar
For the scones:
- Preheat oven to 400 degrees F and prepare a baking sheet with parchment paper.
- In a medium sized bowl, combine flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, and ground clove. Using a cheese grater, grate the frozen butter into the flour mixture using the side with the LARGE holes. Stir into flour mixture.
- In a separate bowl mix together greek yogurt, egg, and vanilla until smooth. Stir in chopped apple. Stir into flour and butter mixture. Dough will be crumbly at first. Work the dough until it shapes and doesn’t’ crumble anymore.
- Form into an 8 inch flat circle on prepared baking sheet, it will be about 1 inch high. With a sharp knife, slice into 8 slices. I don’t like to separate my scones because I feel like it helps save them from overbaking. Feel free to try whichever method you like.
Bake for 15-18 minutes until golden brown.
For the Glaze:
Combine maple syrup, caramel, melted butter, and powdered sugar and stir until smooth. If needed, add a teaspoon or two of milk until it is the desired consistency.