Ingredients:

  • 2 cups All-Purpose Flour (plus extra for dusting)
  • 1/4 cup Granulated Sugar
  • 1 Tbsp Baking Powder
  • 1/2 tsp Kosher Salt
  • 1 tsp Ground Cinnamon (for dough)
  • 1/2 tsp Ground Nutmeg
  • 1/2 cup (1 stick) Unsalted Butter (very cold, cubed)
  • 1 medium Apple (peeled, cored, finely diced)
  • 1 Large Egg (lightly beaten)
  • 1/2 cup Heavy Cream (very cold, plus 1-2 Tbsp for brushing)
  • 1 tsp Pure Vanilla Extract
  • 1 cup Confectioner’s Sugar (Icing Sugar, sifted)
  • 1 Tbsp Maple Syrup (Grade A or B)
  • 1/4 tsp Ground Cinnamon (for glaze)
  • 2–3 Tbsp Milk or Heavy Cream (for glaze, cold)

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, 1 tsp cinnamon, and nutmeg.
  3. Add the very cold, cubed butter to the dry ingredients. Use a pastry blender or your fingertips to quickly cut the butter into the flour until the mixture resembles coarse meal with some pieces of butter remaining the size of small peas. Work quickly to keep the butter cold.
  4. Gently toss the finely diced apple into the flour mixture, ensuring they are coated to prevent clumping.
  5. In a separate small bowl, whisk together the 1 large egg, 1/2 cup cold heavy cream, and vanilla extract.
  6. Pour the wet mixture into the dry ingredients. Use a rubber spatula or wooden spoon to mix only until the dough just comes together. It should look shaggy and slightly dry—do not overmix.
  7. Turn the dough out onto a lightly floured surface. Knead 2-3 times only to bring the loose bits together. Pat the dough into an 8-inch disc, about 1 to 1.5 inches thick.
  8. Use a sharp knife to cut the disc into 8 even wedges. Place the shaped scones on the prepared baking sheet.
  9. Chill the scones by placing the sheet in the freezer or refrigerator for 30 minutes. (This stabilizes the butter and ensures a good rise).
  10. Brush the tops of the chilled scones with 1-2 Tbsp of heavy cream or milk for a shiny, golden finish.
  11. Bake for 18–20 minutes, or until the tops are golden brown and a skewer inserted into the center comes out clean.
  12. Transfer the hot scones immediately to a wire rack. Allow them to cool completely before glazing.
  13. Prepare the glaze: In a small bowl, combine the sifted confectioner’s sugar, maple syrup, and 1/4 tsp cinnamon.
  14. Whisk in the cold milk or cream, 1 tablespoon at a time, until a smooth, thick but pourable consistency is reached.
  15. Drizzle or spread the glaze evenly over the completely cooled scones. Let the glaze set for 15 minutes before serving.