Cinnamon Apple Scones

🧂 Ingredients

• 200 g tart apples

  thinly sliced (about 2 small apples)
• 2 tablespoons brown sugar
• 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• 1 large egg

  cold
• 100 g heavy cream

  cold
• 1 teaspoon vanilla extract
• 250 g all-purpose flour
• 100 g granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 115 g unsalted butter

  cold & cubed
• 1 tablespoon heavy cream

  for brushing
• 3 tablespoons coarse sugar

  for sprinkling
• 50 g powdered sugar
• ½ teaspoon ground cinnamon
• 2 tablespoons maple syrup

Instructions

• 1 Mix: In a medium mixing bowl, combine apple slices, brown sugar, lemon juice,
  cinnamon, and salt. Toss together with your hands or a spatula until the apple
  slices are coated. Cover and chill in the fridge for about 1 hour or while you
  prepare the scone dough. The apples will soften the longer they marinate.
• 2 Prep: Line a baking sheet with parchment paper. Set aside.
• 3 Egg mixture: In a small bowl, whisk together the egg, heavy cream, and vanilla
  extract. Set aside.
• 4 Flour mixture: In a large mixing bowl, stir together flour, sugar, baking
  powder, cinnamon, and salt.
• 5 Cut butter into flour mixture: Add the cold butter and toss them in the flour
  mixture to coat. Use a dough blender or your fingers to pinch the butter into
  pea-sized pieces.
• 6 Form dough: Make a well in the middle of the flour mixture. Pour the egg mixture
  into the well and mix the flour into it with your hands or a spatula until it
  forms a shaggy dough.
• 7 Fold dough: Turn the dough out onto a lightly floured surface. Use your hands or
  a bench scraper to roughly fold the dough onto itself 1-2 times to create layers
  of butter. This also helps incorporate any dry floury bits into the dough. Don't
  knead or overwork the dough.
• 8 Flatten dough and add apple filling: Divide the dough into two halves. Press to
  flatten each half into a ½" thick rounds. Arrange your marinated apple slices in
  a thick layer in the middle of one dough round, leaving the edges empty. Place
  the other round of dough on top and press down to seal. Use a bench scraper or
  knife to cut the dough into 8 wedges.
• 9 Chill dough: Transfer the scone wedges to your lined baking sheet, leaving about
  2" in between each scone. Chill the whole baking sheet in the fridge while you
  preheat the oven to 350°F.
• 10 Brush: Right before baking, use a pastry brush to brush a thin layer of heavy
  cream on top of each scone. Sprinkle coarse sugar on top of each scone.
• 11 Bake: Bake scones for 20-22 minutes or until the edges are golden brown. Let the
  scones cool on the baking sheet for about 10 minutes before transferring them to
  a wire rack to cool.
• 12 Mix: In a small bowl, stir together powdered sugar, cinnamon, and maple syrup.
  If it's too runny, add a bit more powdered sugar. If it's too thick, add a bit
  more maple syrup.
• 13 Drizzle: Use a spoon to drizzle the glaze over each scone before serving.

Nutrition Info