Crumbly, warm, little sweet & little tart… These Apple Scones with Brown Sugar Glaze will make your day better! Have them for breakfast, afternoon tea or dessert.
Apple season is at full force. I thought about going to apple picking, but we were stuck at a hotel for a while with limited cooking equipment. I wouldn’t know what to do with all the apples. I wonder if it’s too late to go now…
Since we moved back home, I have been dreaming about apple baked goods. Apple baked goods always remind me of warm and comfort. That is how we got to these apple scones. Crumbly, tender, little sweet… They are very nice with a cup of coffee or tea.
These scones are easy to put together. Combine all the dry ingredients in a large bowl and break apart the cold butter into just slightly smaller than pea-size. Mix in the wet ingredients and apples. Pat the dough into a round disk and cut into wedges. Chill and bake. One important tip to keep in mind is to keep everything cold at all time. You want the butter not to melt before going into the oven. Make sure you chill the dough in the freezer for 30 minutes before baking. That helps to keep the dough not spreading too much while baking.
Don’t worry! You don’t have to eat these scones all in one day. They keep well for a few days. Reheat them in oven and they would be just as good as they first came out of the oven. Glaze them just before serving. Enjoy!
By the way, the house smelled unbelievable when these scones were in the oven. Can I capture that scent and put that in a candle?
Apple Scones with Brown Sugar Glaze
- 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
- 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.
- 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.