If you have never tried apple cinnamon scones you are in for a treat. Flakey scones with buttery tender centers, the apple cinnamon flavor is divine especially when glazed.
3 cups sifted all purpose flour
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
1 TBS baking powder
1/2 cup cold unsalted butter, grated
1 large apple, peeled, cored and finely chopped
1/2 cup mini cinnamon chips
2 large eggs
1/2 cup pure maple syrup
1/2 cup milk
1 TBS pure maple syrup
2 TBS unsalted butter
1 tsp vanilla extract
1-1/4 cups confectioners sugar
Making the Scones:
Whisk the dry ingredients together and add to a mixing bowl. Grate the butter and add it to the dry ingredients and toss to mix. Add the finely chopped apple and cinnamon chips, stir to mix and set aside.
Meanwhile in a small bowl, whisk the eggs, pure maple syrup and milk together and add to the dry ingredients. Stir just until it begins to form a ball. Do not overstir or the scones will not be tender.
Lightly flour the surface and form dough into an even circle and freeze for 15 minutes so the wedges will not spread when baking.
Remove from the freezer and place on a parchment paper lined baking sheet. Cut the dough into eight wedges and spread evenly on the pan.
PREHEAT oven to 425 degrees.
Bake the scones until light golden brown, approximately 16 minutes. Remove to a wire rack to cool.
Making the Glaze:
Meanwhile, while the scones are cooling, melt the butter in a small saucepan. Add the maple syrup and powdered sugar whisking until smooth. Remove from heat and add the vanilla extract. If it is too thick, add a teaspoon of water, whisking after each addition. When the scones are cool, spoon it over the scones.
Instead of the maple glaze, you may drizzle caramel over the scones instead.