These Apple Pie Scones with Cinnamon Glaze fill the house with warm spiced smells. Tender cinnamon apples and layers of buttery flakey dough. All the high notes are hit with each bite! Tuck all the flavors of a seasonal apple pie into each scone and drizzle it with a cinnamon glaze to finish it off. Scones can be sweet or savory but I tend to lean towards sweet, naturally!
The grocery list.
- granny Smith apples — these are my favorite apples for pies and scones. They are naturally a little tart but their tartness calms down as they bake.
- brown sugar — the caramel notes from brown sugar is an added flavor to sweeten the apples.
- apple pie spice — you can’t have apple pie without the classic apple pie flavors.
- lemon juice — lemon juice brightens the sweet flavor of fruit.
- all-purpose flour — you may, of course, use pastry flour. It’s a much lighter flour that I often use for cakes and cupcakes but I prefer a heartier/denser scone so all-purpose flour it is for me!
- baking powder — this is and important in baking and is used as a rising agent. It already contains an acid in the chemical mixture so it does not need an acid ingredient to create the rising action.
- baking soda — another rising agent that is used when there is an acid ingredient within the recipe (like buttermilk, yogurt, lemon, etc.).
- salt — can’t have sweet without salty!
- granulated sugar — just a dash of sugar in the dough keeps it on the sweet side.
- salted butter — Cold, cold, cold is the key! The cold butter expands as it bakes, the water in the butter evaporates and that’s what creates the flakiness in pies, biscuits and scones!
- buttermilk — buttermilk is basically a sour milk. Not sour as in spoiled but sour as in tart, it’s fermented milk that gives many baked goods a particular tart flavor. If you don’t have buttermilk, you can add 1 tablespoon of lemon juice to 1 cup of regular whole milk, stir and let stand for 5 minutes to “cuddle” the whole milk.
- heavy cream — heavy cream is the ideal for brushing the tops of the scones to help them brown.
- coarse sugar (sugar in the raw) — this sugar is much larger than the granulates sugar within the dough recipe. It gives the tops of the scones a sweet crunch!
- powdered sugar — the perfect ingredient for a homemade glaze.
- cinnamon — double down on those cinnamon flavors by adding the cinnamon to the glaze.
Five steps to yummy scones.
1. The filling.
In a large bowl toss the sliced apples with brown sugar, apple pie spice and lemon juice. Cover and rest in the fridge overnight. Strain the apples. Pour the juice into a small sauce pan over medium heat. Bring to a low boil and reduce the apple liquid for about 5 minutes, or until slightly syrupy.
2. The dough.
In a large bowl mix the flour, baking powder, baking soda, salt and sugar. Toss the cold cubed butter with the flour to coat. Pinch the cubes of butter between your fingers and toss to coat. Repeat this until the butter is well incorporated. Work quickly as to not melt the butter with the heat from your hands.
To the bowl, add the buttermilk. Use a wooden spatula or your hands to bring the dough together. Turn the dough onto a lightly floured surface. Do not kneed the dough but form into a shaggy ball. Using a rolling pin, roll the dough into a rectangle. Transfer the dough to a parchment or silpat lined baking sheet.
3. The layering.
Brush half of the reduced syrup down the center of the dough. Top the syrup with half the macerated apples. Fold one edge over to cover the first layer of apples. Top the fold with the remaining apples. Cover the second layer of apples with the remaining dough. Slice the log of dough into 8-10 scones. Place the sheet pan in the freezer for 30 minutes.
4. The bake.
When ready to bake, preheat the oven to 400°F. Brush the tops of the frozen scones with 2 tablespoons of heavy cream and sprinkle with raw sugar. Bake for 20-25 minutes or until golden. Allow the scones to cool for 10-15 minutes before drizzling with the glaze.
5. The glaze.
In a small bowl, mix the powdered sugar, cinnamon and the remaining heavy cream to create a glaze.
Looking for more brunch favorites?
Here are a few to try:
UPSIDE-DOWN PEAR PANCAKE WITH CARDAMOM CARAMEL
BLACKBERRY CHEESECAKE OAT BARS
Lastly, if you make this Apple Pie Scones with Cinnamon Glaze recipe, be sure to leave a comment! Above all, I love to hear from ya’ll and do my best to respond to every comment. And of course, if you do make this recipe, don’t forget to snap a pic and tag me on Instagram! Looking through the photos of your dayyyummm good recreations is my favorite!
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Ingredients
- 2 Granny Smith apples, peeled, sliced thin and cubed
- 1/4 cup brown sugar
- 2 teaspoons apple pie spice
- 1 tablespoon lemon juice
- 2 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
- 6 tablespoons cold salted butter, cubed
- 1 cup buttermilk
- 1/4 cup heavy cream, divided
- 2-4 tablespoons coarse sugar (sugar in the raw)
- 1/2 cup powdered sugar
- 1/2 teaspoon cinnamon
Instructions
- In a large bowl toss the sliced apples with brown sugar, apple pie spice and lemon juice. Cover and rest in the fridge overnight.
- Strain the apples. Pour the juice into a small sauce pan over medium heat. Bring to a low boil and reduce the apple liquid for about 5 minutes, or until slightly syrupy.
- In a large bowl mix the flour, baking powder, baking soda, salt and sugar.
- Toss the cold cubed butter with the flour to coat. Pinch the cubes of butter between your fingers and toss to coat. Repeat this until the butter is well incorporated. Work quickly as to not melt the butter with the heat from your hands.
- To the bowl, add the buttermilk. Use a wooden spatula or your hands to bring the dough together. Turn the dough onto a lightly floured surface. Do not kneed the dough but form into a shaggy ball. Using a rolling pin, roll the dough into a rectangle about a 1/4" thick. Transfer the dough to a parchment or silpat lined baking sheet.
- Brush half of the reduced syrup down the center of the dough. Top the syrup with half the macerated apples.
- Fold one edge over to cover the first layer of apples. Top the fold with the remaining apples. Cover the second layer of apples with the remaining dough.
- Slice the log of dough into 8-10 scones. Place the sheet pan in the freezer for 30 minutes.
- When ready to bake, preheat the oven to 400°F.
- Brush the tops of the frozen scones with 2 tablespoons of heavy cream and sprinkle with raw sugar. Bake for 20-25 minutes or until golden.
- In a small bowl, mix the powdered sugar, cinnamon and the remaining heavy cream to create a glaze.
- Allow the scones to cool for 10-15 minutes before drizzling with the glaze.