Buttermilk brings a bit of tang and tenderness and is a great partner to the scones' sweet-spicy cinnamon flavor. Expect a crunchy golden exterior with crumbly edges and a soft center.
Preparation Time
20 mins
Cooking Time
15 mins
Total Time
35 mins
Calories
120 Calories
Recipe Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C). Line a cookie sheet with parchment paper.
Step 2
Whisk together flour, brown sugar, baking powder, cinnamon, and salt in a large bowl.
Step 3
Quickly shred butter into the flour mixture. Using a fork, gently work butter into the flour until it is the consistency of coarse crumbs.
Step 4
Whisk buttermilk and egg together in a small bowl and pour over the flour mixture. Use a spatula to combine until just moist. Gently fold in chopped apples, using your hands if necessary, until it just comes together. Do not over mix the dough.
Step 5
Turn dough out onto a lightly floured surface, divide in half, and pat each half into a 5-inch circle. Using a bench scraper or knife coated with cooking spray, cut into 6 wedges. Place wedges, not touching, on the prepared cookie sheet
Step 6
Bake in the preheated oven until light golden brown, about 15 minutes. Transfer to a wire rack to cool, about 30 minutes.
Step 7
Whisk confectioners' sugar, maple syrup, and cinnamon together until a smooth glaze forms. Drizzle over scones and garnish with grated nutmeg.
Ingredients
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground cinnamon
½ cup confectioners' sugar
4 teaspoons baking powder
2 ⅔ cups all-purpose flour
1 large egg
¼ cup brown sugar
2 tablespoons maple syrup
¼ teaspoon grated nutmeg
6 tablespoons frozen unsalted butter
1 cup whole buttermilk
1 ¼ cups tart apples - peeled, cored, and cut into 1/2-inch cubes
