Apple Scones with Maple Glaze
For the Scones:
  • 2¾ cups flour
  • ½ cup sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ cup (8 tablespoons) unsalted cold butter, cut into small pieces
  • 1 cup peeled and diced apple
  • 2 eggs
  • ¾ cup heavy whipping cream
  • 1 teaspoon vanilla
  • Egg wash (1 egg beaten with 1 tablespoon water)
For the Glaze:
  • ¼ cup (4 tablespoons) unsalted butter
  • 2 tablespoon real Maple Syrup
  • 1 tablespoon whipping cream
  • ⅓ cup powdered sugar
  1. In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, and nutmeg and stir until well mixed. Using 2 forks or a pastry blender, cut in the cold butter pieces until the mixture resembles coarse crumbs. Don't worry if there are some larger chunks of butter. Stir in the diced apple.
  2. In a small bowl, whisk together the eggs, whipping cream, and vanilla. Pour into the flour mixture and mix with a fork until just combined. The dough will be quite sticky and thick.
  3. Take a baking stone and lightly sprinkle with flour. Lightly flour your hands and place the dough on the baking stone and pat into about a 9" circle. Using a very sharp knife, cut into 8 triangles. Don't worry about separating. Brush with the egg wash.
  4. Place the scones in the freezer for 30 minutes.
  5. Preheat the oven to 425 degrees. Bake the scones for about 20-25 minutes until golden.
  6. Let cool slightly and separate scones. Drizzle with Maple Glaze.
  7. While your scones are baking, melt the butter in a small saucepan with the maple syrup. Remove from the heat and whisk in the whipping cream and powdered sugar. Let cool 10-15 minutes until slightly thickened.
Cook's Notes:
  1. If you want smaller scones, divide the dough into 2 and pat into 5" circles.
  2. If you don't have a baking stone, just use a baking sheet brushed with butter or covered with parchment paper.
  3. These are best served warm. If you let them cool, wrap them individually and they will stay fresh for several days.
Recipe by Sunflower Supper Club at