There’s nothing quite like the smell of apple scones with maple glaze fresh from the oven – that warm, buttery aroma mixed with cinnamon and sweet maple just fills the whole kitchen. I’ve been baking these for years, ever since my mom first showed me how to cut cold butter into the flour just right. These scones became my go-to treat for cozy weekend breakfasts and last-minute guests because they come together so easily, yet always feel special. The diced apples keep them moist, while that maple glaze drizzle? Absolute magic. Trust me, once you try this recipe, you’ll understand why it’s my favorite way to bake with apples.
Why You’ll Love These Apple Scones with Maple Glaze
Oh, where do I even start? These apple scones have stolen hearts at every brunch I’ve ever hosted – and for good reason! Let me count the ways you’re going to adore them:
- Effortless elegance: They look fancy but come together quicker than you can peel an apple (and we’re not even peeling the apples here!).
- Perfectly balanced: Not too sweet, with just the right amount of maple kiss – the glaze makes them special without being cloying.
- Texture heaven: That flaky, tender crumb with little pockets of soft apple? Absolute perfection with your morning coffee.
- Adaptable: Works with whatever apples you’ve got, and the glaze adjusts to your sweetness preference.
Honestly, I’ve yet to meet someone who didn’t ask for seconds – they’re that good!
Ingredients for Apple Scones with Maple Glaze
Here’s everything you’ll need to make these dreamy apple scones – and trust me, the ingredient list is as simple as the recipe is delicious! I’ve learned through many batches that quality matters here, especially with a few key players:
- 2 cups all-purpose flour: The trusty base – spoon and level it for perfect measuring
- 1/4 cup granulated sugar: Just enough sweetness without overpowering the apples
- 1 tbsp baking powder: Our rising hero – make sure yours is fresh!
- 1/2 tsp salt: Balances all the flavors beautifully
- 1/2 tsp cinnamon + 1/4 tsp nutmeg: Warm spice magic – I sometimes sneak in an extra pinch
- 1/2 cup cold unsalted butter, cubed: Must be cold – I pop mine in the freezer for 10 minutes first
- 1/2 cup diced apple: Any variety works, but I’m partial to Honeycrisp or Granny Smith
- 1/3 cup milk + 1 large egg: The wet team that brings it all together
- 1 tsp vanilla extract: My secret flavor booster
For the glaze that makes these irresistible: powdered sugar, real maple syrup (none of that pancake syrup stuff!), and a splash of milk to get it flowing. Simple perfection!
Equipment You’ll Need
You probably already have everything needed for these apple scones – that’s part of what makes them so perfect for impromptu baking! Here’s what I grab from my kitchen:
- Large mixing bowl: For bringing all those delicious ingredients together
- Pastry cutter or fork: To work that cold butter into the flour
- Baking sheet: My trusty half-sheet pan never lets me down
- Parchment paper: For easy cleanup and perfect browning
- Small whisk: Ideal for blending the maple glaze smoothly
- Sharp knife or bench scraper: To cut those beautiful scone wedges
No fancy tools required – just basic kitchen essentials!
How to Make Apple Scones with Maple Glaze
Okay, let’s get baking! These apple scones come together so easily once you know the steps – I’ll walk you through each part like we’re baking side by side in my cozy kitchen. The secret? Keeping everything cold and not overworking the dough. Ready?
Preparing the Dough
First things first – preheat that oven to 400°F (200°C). Trust me, you want it piping hot when your scones go in! While it heats, whisk together all your dry ingredients – flour, sugar, baking powder, salt, cinnamon, and nutmeg – in a big bowl. Now for the fun part: cut in that ice-cold butter!
I use a pastry cutter, but two forks work just fine. You’re looking for pea-sized butter pieces throughout – those little pockets will create flaky layers as they bake. Don’t overdo it! Next, gently fold in your diced apples. The dough will look crumbly at this stage – perfect!
In a separate bowl, whisk together milk, egg, and vanilla. Pour this over your dry ingredients and stir just until a shaggy dough forms. Pro tip: If it seems too dry, add milk 1 tablespoon at a time. The dough should hold together when pressed but still look rough – overmixing makes tough scones!
Baking the Scones
Turn your dough onto a lightly floured surface and pat it into a circle about 1-inch thick. Use a sharp knife or bench scraper to cut it into 8 wedges – like slicing a pie! Arrange them on your parchment-lined baking sheet with space between.
Into the oven they go for 15-18 minutes. You’ll know they’re done when the bottoms are golden and the tops look slightly crackled. That heavenly smell? That’s your cue to check! Let them cool on the pan for 5 minutes – this helps them set – before transferring to a wire rack.
Making the Maple Glaze
While the scones cool slightly, whisk together powdered sugar, maple syrup, and milk until smooth. Want it thicker? Add more powdered sugar a tablespoon at a time. Prefer it runnier? A few extra drops of milk will do the trick.
Now the best part – drizzle that glossy glaze over the warm scones! I like to do this while they’re still slightly warm so the glaze sets with a delicate crackle. Let it set for about 10 minutes before serving – if you can wait that long!
Tips for Perfect Apple Scones with Maple Glaze
After dozens of batches (some triumphs, a few disasters!), I’ve learned all the tricks for apple scone perfection. First rule? Keep everything cold – I even chill my mixing bowl sometimes! Warm butter melts too fast and creates dense scones. When handling the dough, pretend you’re a gentle giant – minimal kneading means maximum flakiness.
Timing matters too: glaze the scones while they’re warm but not hot, so it sets beautifully without melting off. And here’s my secret – bake them straight from the fridge if you’ve got time for a 15-minute chill. Those extra-cold butter bits create the most amazing layers!
Ingredient Substitutions & Variations
Ran out of apples or maple syrup? No stress! This recipe is wonderfully adaptable – I’ve tried all sorts of twists over the years. Swap apples for ripe pears (they bake up beautifully) or even toss in some chopped walnuts for crunch. Out of maple syrup? Honey makes a lovely glaze alternative, though you’ll want to reduce the milk slightly since honey’s thinner. Feeling fancy? A pinch of cardamom in the flour mix adds exotic warmth. The base recipe forgives and flexes!
Serving Suggestions
Oh, let me tell you how we love serving these apple scones! Warm from the oven is absolute perfection – that maple glaze just glistens as you break them apart. They’re heavenly with a steaming cup of coffee or spiced chai tea. Sunday mornings aren’t complete without this combo in our house!
Storing and Reheating Apple Scones with Maple Glaze
Here’s the good news – these apple scones keep beautifully! Store them in an airtight container at room temperature for up to 2 days (if they last that long!). For longer storage, freeze them before glazing – just wrap individually in plastic then foil. When craving strikes, pop frozen scones straight into a 350°F oven for 10-12 minutes until warmed through. Then drizzle with fresh maple glaze – tastes like you just baked them!
Nutritional Information
Just so you know – these nutritional estimates are based on standard ingredients, but your exact counts might vary depending on apple size or maple syrup brand. Each gorgeous scone clocks in around 280 calories, with that perfect balance of flaky goodness (12g fat) and sweet spice (15g sugar). They’re totally worth every delicious bite, but hey – I don’t count calories when there’s maple glaze involved!
Frequently Asked Questions
I’ve gotten so many great questions about these apple scones over the years – let me share the answers to the ones that pop up most often!
Can I use whole wheat flour instead of all-purpose?
Absolutely! I often swap in half whole wheat flour for extra nuttiness. Just know the texture will be slightly denser – still delicious though! If using all whole wheat, add an extra tablespoon of milk since it absorbs more liquid.
Can I make the dough ahead and bake later?
Yes! Shape the scones, then refrigerate covered overnight. In the morning, just pop them straight into the preheated oven – no need to thaw. They might need an extra minute or two of baking time.
How should I store leftover glaze?
Any extra glaze keeps beautifully in the fridge for up to a week in an airtight container. Just give it a quick stir and microwave for 10 seconds to loosen it up before using.
Can I freeze these scones after baking?
You bet! Freeze them unglazed on a baking sheet first, then transfer to freezer bags. When ready to enjoy, reheat at 350°F until warm, then glaze fresh. Tastes like you just pulled them from the oven!
I’d love to see your beautiful scone creations! Snap a photo of your golden wedges with that glossy maple drizzle and share it in the comments below. Tell me – did they disappear as fast as mine always do?
PrintIrresistible Apple Scones with Maple Glaze in 8 Simple Steps
Delicious apple scones with a sweet maple glaze.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 8 scones 1x
- Category: Baking
- Method: Oven-baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup diced apple
- 1/3 cup milk
- 1 large egg
- 1 tsp vanilla extract
- For glaze: 1/2 cup powdered sugar, 2 tbsp maple syrup, 1 tbsp milk
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, mix flour, sugar, baking powder, salt, cinnamon, and nutmeg.
- Cut in butter until mixture resembles coarse crumbs.
- Stir in diced apple.
- In another bowl, whisk milk, egg, and vanilla. Add to dry ingredients and mix until dough forms.
- Turn dough onto a floured surface and shape into a circle about 1-inch thick. Cut into 8 wedges.
- Place scones on baking sheet and bake for 15-18 minutes until golden.
- While cooling, whisk powdered sugar, maple syrup, and milk for glaze. Drizzle over scones.
Notes
- Use cold butter for flaky scones.
- Do not overmix the dough.
- Adjust glaze thickness by adding more milk or powdered sugar.
Nutrition
- Serving Size: 1 scone
- Calories: 280
- Sugar: 15g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
