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Apple Cinnamon Diced Apple Scones with Vanilla Glaze Recipe

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4.1 from 7 reviews

These Apple Scones are a delightful blend of tender, flaky texture and sweet-tart apple flavor, enhanced with warm spices like cinnamon and nutmeg. Perfect for breakfast or an afternoon treat, they are glazed with a smooth cinnamon-spiced icing that adds a lovely sweet finish.

Ingredients

Wet Ingredients

  • 1/2 cup buttermilk (cold)
  • 1/4 cup unsweetened apple sauce
  • 1/4 cup dark brown sugar (packed)
  • 2 tsp vanilla extract
  • 1 large egg

Dry Ingredients

  • 1 cup white whole wheat flour
  • 1 cup all purpose flour
  • 1 tbsp baking powder
  • 1 tbsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp salt

Fat and Fruit

  • 3 tbsp butter (chilled, cold, cut into small pieces)
  • 2 cups diced apples (peeled, Granny Smith recommended)

Glaze

  • 1 cup powdered sugar (sifted)
  • 1/2 tsp cinnamon
  • Pinch nutmeg
  • 2 tbsp cold fat free milk (plus up to 1/2 tbsp more if needed)

Other

  • Cooking spray for baking sheet

Instructions

  1. Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking the scones.
  2. Mix Wet Ingredients: In a medium bowl, whisk together cold buttermilk, unsweetened apple sauce, dark brown sugar, vanilla extract, and egg until fully combined and smooth.
  3. Prepare Baking Sheet: Lightly coat a baking sheet with cooking spray to prevent sticking.
  4. Combine Dry Ingredients: In a large bowl, whisk the white whole wheat flour, all purpose flour, baking powder, cinnamon, nutmeg, and salt to evenly distribute all dry ingredients.
  5. Cut in Butter: Add chilled butter pieces to the dry mixture. Using a pastry blender or two knives, cut the butter in until the mixture resembles a coarse meal with small pea-sized bits.
  6. Add Apples: Gently fold the diced, peeled apples into the flour and butter mixture, ensuring even distribution without breaking up the fruit.
  7. Add Wet Mixture: Pour the buttermilk mixture over the dry apple mixture. Stir just until the dough is moist and holds together; avoid overmixing to keep scones tender.
  8. Knead Dough: Turn the dough out onto a floured surface. With floured hands, lightly knead the dough four times to bring it together without toughening it.
  9. Shape and Cut: Form the dough into a 9-inch circle about 3/4 inch thick on the prepared baking sheet. Using a sharp knife, cut the dough all the way through into 12 evenly sized wedges.
  10. Bake: Place the baking sheet in the preheated oven. Bake the scones for 18-20 minutes or until golden brown on top. Times may vary depending on your oven.
  11. Cool: Transfer scones to a cooling rack and let cool for about 10 minutes.
  12. Make Glaze: While scones cool, combine powdered sugar, cinnamon, nutmeg, and 2 tablespoons cold fat-free milk in a bowl. Stir until smooth. Add additional milk 1 teaspoon at a time up to 1/2 tablespoon if needed to achieve a drizzle-able consistency.
  13. Glaze Scones: Place scones on parchment or wax paper. Drizzle the glaze over the top with a spoon or dip the scone tops into the glaze. Allow glaze to set and harden before serving.

Notes

  • Use cold butter and keep ingredients chilled to achieve a flaky texture.
  • Granny Smith apples are recommended for their tartness and firm texture which holds up well during baking.
  • Do not overmix the dough to avoid tough scones.
  • Allow scones to cool slightly before glazing to prevent the icing from melting completely.
  • For a dairy-free version, substitute buttermilk and milk with plant-based alternatives.
  • Scones are best enjoyed fresh but can be stored in an airtight container for up to 2 days.

Find it online: https://lauracooks.com/apple-cinnamon-diced-apple-scones-with-vanilla-glaze-recipe/