I debate every fall between apples and pumpkin. Which fall flavour do I love more?
I really don’t think I can choose though. They’re both amazing and I really just want to make (and eat) all of the apple and pumpkin things every single year.
I’ll be honest though, I make apple and pumpkin things all year long. I see no reason to relegate them to being enjoyed only in the fall. They’re great all year so why do that?
But I definitely do make more of the apple/pumpkin things in the fall. Because I can. Plus it’s completely acceptable to share lots of pumpkin/apple things and nothing else at this time of year.
So….apple cinnamon scones today. And they are amazing.
I’m a firm believer that if you don’t like scones, you’ve just never had a good one. So many people say they hate scones because they’re too dry or crumbly.
These apple cinnamon scones? Not dry, not crumbly – they’re delicious, I promise.
Even if you think you don’t like scones, you should definitely try these. Light and flaky and filled with tender chunks of apple and mini cinnamon chips, and then topped with a maple glaze. It doesn’t get much better than that.
And you could definitely leave the glaze off if you want these to be a little bit healthier. But, um….don’t.
It’s fantastic and apple cinnamon scones are even better with a maple glaze. That’s just a fact.
Also – cinnamon chips are hard to find here in Canada (I found them at Bulk Barn for any fellow Canadians that can’t find them!) so I haven’t used them much – but can I just say that they’re fantastic? They melt into these little cinnamon-y pockets in these scones that are just fantastic.
So go make some scones. It’s apple season.
Apple Cinnamon Scones Recipe
- 3 All-Purpose Flour
- 1 Cinnamon
- 0.25 Nutmeg (Ground)
- 0.5 Salt
- 1 Baking Powder
- 0.5 Unsalted Butter cold
- 1 Peeled and Chopped Apples about 1 large apple
- 0.5 Cinnamon Chips mini
- 2 Egg
- 0.5 Pure Maple Syrup
- 0.5 Milk I used 2%
- 2 Butter
- 1 Pure Maple Syrup
- 1 Pure Vanilla Extract
- 1.25 Powdered Sugar
- 1 Water if needed to thin
- Place the butter in the freezer while getting out the other ingredients so it is very cold and easy to grate.
- In a large bowl, combine the flour, cinnamon, nutmeg, salt, and baking powder.
- Grate the cold butter into the flour mixture and toss it together.
- Stir in the chopped apple and cinnamon chips.
- In a small bowl, whisk together the eggs, maple syrup and milk until well combined. Pour this mixture into the dry ingredients and stir until it just comes together into a ball.
- Transfer the dough to a lightly floured surface and form it into a thick circle, about 8 inches wide.
- Place the circle in the freezer to chill for 15 minutes, and preheat the oven to 425°F.
- Take the dough from the freezer and place it on a parchment lined baking sheet. Pat it together again into a circle and cut it into 8 wedges with a sharp knife.
- Spread the pieces out on the baking sheet.
- Bake the scones for 16-18 minutes, or until they are golden brown.
- Remove to a wire rack to cool.
- In a saucepan over medium low heat, melt the butter for the glaze.
- Add the maple syrup, vanilla and powdered sugar, stirring until it is smooth.
- Add 1-2 tablespoons of water if necessary to thin and allow the glaze to be completely smooth. Spoon it over top of the scones, it should harden almost immediately. You may not need all the glaze.
- Store in an airtight container at room temperature for 3-5 days, or freeze for up to 3 months.