Maple Apple Cinnamon Tea Scone Recipe

Peel, core and dice the apple into small 1/4-inch pieces to yield about 1 cup. Toss the diced apples with 1 tablespoon light brown sugar and 1 teaspoon lemon juice to macerate and prevent browning. Set aside while you prepare the dough.

Preheat and prep

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.

Combine dry ingredients

In a large bowl whisk together 2.5 cups all-purpose flour, 1/4 cup granulated sugar, 2 tsp baking powder, 1/2 tsp fine sea salt, 1 tsp ground cinnamon and 1/4 tsp ground nutmeg until evenly distributed.

Cut in cold butter

Grate the 1/2 cup cold unsalted butter on the large holes of a box grater or cut into small cubes. Using a pastry cutter, two knives, or fingertips, quickly cut the butter into the flour mixture until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining (about the size of peas). Do not overwork — you want visible cold butter bits for flaky scones.

Mix wet ingredients

In a separate small bowl whisk together 1/2 cup cold heavy cream, 1/4 cup cold whole milk, 1 large egg and 1 tsp vanilla extract until combined. Stir in 2 tbsp pure maple syrup.

Combine dough

Make a well in the center of the dry ingredients and pour in the wet mixture. Using a flexible spatula, gently fold the mixture until it just starts to come together. Add the prepared diced apples and fold gently to distribute. The dough will be slightly shaggy and sticky; avoid overmixing. If the dough seems too dry, add an additional tablespoon of cold milk; if too wet, add up to 2 tablespoons flour.

Shape the scones

Turn the dough out onto a lightly floured work surface and gently knead 4–5 times to bring it together. Pat the dough into a 7-inch (18 cm) round about 1 inch (2.5 cm) thick. Use a sharp knife or a bench scraper to cut the round into 8 wedges (like a pizza). Transfer the wedges to the prepared baking sheet, spacing about 1 inch apart. Alternatively, form into individual 2.5–3 inch rounds.

Prepare egg wash by whisking the remaining large egg with 1 teaspoon water. Brush the tops of the scones lightly with the egg wash, then brush or lightly drizzle 1 tablespoon maple syrup over the tops for flavor and shine. Sprinkle the optional coarse sugar over the scones if desired.

Bake in the preheated 400°F (200°C) oven for 16–20 minutes or until the scones are puffed and golden brown on top and a skewer inserted into the center of a scone comes out clean or with only moist crumbs. Rotate the baking sheet halfway through baking for even browning.

Remove scones from oven and transfer to a wire rack. While still warm, you may brush with a little additional maple syrup for extra gloss and flavor. Allow to cool 10–15 minutes before glazing.

In a small bowl whisk together 1/2 cup powdered sugar, 1 tablespoon pure maple syrup and 1 teaspoon milk or cream until smooth. If glaze is too thick, add drops of milk to reach a drizzling consistency; if too thin, add a little more powdered sugar.

Drizzle the glaze over the warm (but not piping hot) scones using a spoon or piping bag. Let glaze set for 10–15 minutes before serving.