Apple Scones with Brown Sugar Glaze
Servings 8 scones
Ingredients
- ½ cup (115 grams) unsalted butter
- 2 cups (240 grams) all-purpose flour, plus more for work surface
- 2½ teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon kosher salt
- ½ cup (120 milliliter) heavy cream, plus more for brushing
- 1 large egg
- ½ cup (100 grams) packed light brown sugar
- 1 teaspoon vanilla extract
- 1 heaping cup (125 grams) apples, like granny smith and honey crisp (cut into ¼-inch cubes)
- About 1½ tablespoons raw sugar or coarse sugar
Brown Sugar Glaze (Optional):
- 1 tablespoon (14 grams) unsalted butter
- 2 tablespoons whole milk
- ¼ cup (50 grams) packed dark brown sugar
- Pinch of salt
- ¼ teaspoon vanilla extract
- ¼ cup (28 grams) powdered sugar
Instructions
- For the scones, cut the butter into small cubes. Transfer to a small bowl and keep in the fridge.
- In a large mixing bowl, combine flour, baking powder, cinnamon and salt. Add the butter cubes and combine with a pastry cutter, a fork or your fingers until there are no pieces of butter larger than a pea. Keep in the fridge to chill.
- Line a large dinner plate with a piece of wax paper. Set aside.
- In a medium bowl, whisk together heavy cream, egg, light brown sugar and vanilla extract. Pour the wet ingredients into the flour mixture. Using a spatula, stir until the flour is moistened. Add apple and mix well. The dough will be sticky and wet.
- On a clean work surface, lightly dust with flour. Scoop the dough onto the work surface. Cover your hands with flour. Lightly knead dough until it just comes together (just a few seconds). Shape the dough into a 1-inch thick round disk, about 7-inch in diameter. With a sharp knife, divide the dough into 8 wedges. Transfer to the prepared dinner plate and freeze for 30 minutes.
- Preheat oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
- Quickly brush the top of the scones with heavy cream, sprinkle generously with raw sugar. Set onto the prepared baking sheet, leaving 2 – 3 inches space between scones.
- Bake in the oven for 23 – 25 minutes or until golden brown around the edges and lightly browned on top. Remove from oven and cool on the baking sheet for a few minutes.
- Meanwhile, prepare the glaze if using. In a small microwave-safe bowl, add butter and milk. Microwave for 30 seconds. Add brown sugar, salt and vanilla extract. Whisk to melt the sugar. Add powdered sugar and whisk until smooth.
- When ready to serve, drizzle the glaze over the scones. Serve warm.
Notes
- 1 heaping cup apples are about 2 small apples.
- I used 1 granny smith and 1 honey crisp. It’s always nice to blend different apples together. But make sure you are using apples that won’t get mushy after baking.
- The scones are not that sweet. If you prefer scones that are less sweet, skip the glaze.
- The glaze can be made ahead. Cover with plastic wrap and keep in the fridge.
- For storage, scones can be stored at room temperate for 2 days or in the fridge for 5 days. Reheat in 300˚F (150˚C) oven for 12 – 14 minutes. If using, drizzle with glaze.