Apple Pie Scones with Cinnamon Glaze

by sammymoniz
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Apple Pie Scones with Cinnamon Glaze.

Apple Pie Scones with Cinnamon Glaze

sammymoniz Apple Pie Scones with Cinnamon Glaze Breakfast Apple Pie Scones with Cinnamon Glaze European Print
Feeds: 8-10 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat


  • 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 sugar
  • 6 tablespoons cold salted butter, cubed
  • 1 cup buttermilk
  • 1/4 cup heavy cream
  • 2-4 tablespoons coarse sugar (sugar in the raw)
  • 1/2 cup powdered sugar
  • 1/2 teaspoon cinnamon 


  1. In a large bowl toss the sliced apples with brown sugar, apple pie spice and lemon juice. Cover and rest in the fridge overnight.
  2. 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.
  3. In a large bowl mix the flour, baking powder, baking soda, salt and sugar.
  4. 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.
  5. 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.
  6. Brush half of the reduced syrup down the center of the dough. Top the syrup with half the macerated apples.
  7. 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.
  8. Slice the log of dough into 8-10 scones. Place the sheet pan in the freezer for 30 minutes.
  9. When ready to bake, preheat the oven to 400°F.
  10. 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.
  11. In a small bowl, mix the powdered sugar, cinnamon and the remaining heavy cream to create a glaze.
  12. Allow the scones to cool for 10-15 minutes before drizzling with the glaze.

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