I bake these on slow weekend mornings when the kitchen feels calm and warm. This scones recipe gives you crisp edges and a tender middle. Apple pieces rest in a soft dough. A light maple glaze sets on top. Steam rises. The room smells like fall. We keep the method simple. Cold butter meets flour. A little cream brings the dough together. I fold in diced apple and a touch of cinnamon. Each wedge bakes into a golden treat. You get a plate that looks bakery ready without any fuss. I lean on this apple scones recipe easy when I need a sure win. That glaze tastes like brunch at a cabin. Maple scones recipe fans will smile. If you crave range this base stays friendly. Try a cheese scones recipe for a savory turn. Swap in warm spice for a cinnamon scones recipe. Go bold and make a chocolate scones recipe. Bright days call for a lemon scones recipe. One bowl. Clear steps. Happy bakers.
Table of Contents
- 1) Key Takeaways
- 2) Easy Apple Scones with Maple Glaze Recipe
- 3) Ingredients for Apple Scones with Maple Glaze
- 4) How to Make Apple Scones with Maple Glaze
- 5) Tips for Making Apple Scones with Maple Glaze
- 6) Making Apple Scones with Maple Glaze Ahead of Time
- 7) Storing Leftover Apple Scones
- 8) Try these scones next
- 9) Apple Scones with Maple Glaze
- 10) Nutrition
1) Key Takeaways
At Lila Cooks we bake with calm steps and warm pans. I am Lila and I test every batch in my small kitchen and I share what works. This scones recipe gives crisp edges and a tender middle. It stays friendly for new bakers and it rewards patient hands.
Cold butter keeps the crumb light. Apple brings sweet bites. A maple glaze adds a mellow finish. The dough comes together fast and clean. Two bowls. One sheet. Simple tools. This scones recipe fits busy days and slow mornings.
Serve with coffee or tea. Pack for a walk. Share with a neighbor. The method scales for crowds. The flavor shifts with spice or zest. Use this scones recipe as your base and make it your own.
2) Easy Apple Scones with Maple Glaze Recipe
I love a quiet bake on a Sunday. We set out flour and butter. We cube the butter and keep it very cold. We stir with a light hand. That choice matters and the crumb stays soft. The main keyword fits here too since this is my go to scones recipe for family mornings.
The dough hugs small apple pieces. The fruit softens and stays bright. The glaze goes on warm scones and sets into a thin coat. It breaks with a soft snap. The texture wins. I smile every time I pull a tray from the oven since this scones recipe never lets me down.
We post more bakes on Lila Cooks. You can find notes and swaps there. If you want range try a cheese scones recipe for brunch or a maple scones recipe for a cozy snack. Keep this scones recipe close and you will bake more often.
3) Ingredients for Apple Scones with Maple Glaze
All purpose flour Gives structure and a tender bite when mixed with cold butter and cream
Granulated sugar Adds gentle sweetness and helps browning on the tops
Baking powder Lifts the dough and sets a light crumb without fuss
Baking soda Works with the cream to nudge extra rise and softness
Fine salt Balances sweet notes and sharpens apple flavor
Ground cinnamon Brings warm spice that pairs well with apple
Cold unsalted butter The key to flakes and a soft middle so keep it cold and in small cubes
Egg Binds the dough and adds a little richness and color
Cold heavy cream Pulls the dough together and helps browning on top when brushed
Vanilla extract Rounds the maple glaze and the apple base
Firm sweet apple Small dice gives sweet pockets in each bite
Powdered sugar Forms a smooth glaze that sets clean
Pure maple syrup Adds mellow depth and a soft finish to each wedge
Milk Thins the glaze to a slow drizzle that clings
4) How to Make Apple Scones with Maple Glaze
Step one Heat the oven and line a sheet with parchment. Cold butter waits in the fridge. We gather bowls and a fork. We keep the set up neat so the mix goes fast.
Step two Whisk flour sugar baking powder baking soda salt and cinnamon. Toss in the cold butter and cut it in until pea sized bits show. The bowl should look like coarse crumbs.
Step three Whisk egg cream and vanilla in a cup. Pour over the dry mix. Fold with a fork. Add the diced apple and fold again. The dough will look shaggy and a bit sticky which is perfect for a homemade scones recipe feel.
Step four Tip the dough onto a floured board. Press into a round that is about the height of your thumb. Cut into eight wedges and move them to the sheet. Brush with a touch of cream.
Step five Bake until the tops turn golden and the bottoms feel set. Cool on a rack for a short spell. Whisk powdered sugar and maple with a splash of milk. Spoon glaze over warm scones.
5) Tips for Making Apple Scones with Maple Glaze
Work cold and quick. Cold fat gives lift and a tender crumb. Warm fat makes the dough tough. Chill the bowl if your room runs warm. This small move pays off with every tray.
Cut clean. Press the knife down and lift straight up. Do not saw. Clean cuts help the wedges rise. Leave space on the sheet so air can move and edges crisp.
Glaze with care. The glaze should run slow off the spoon. Add drops of milk until it does. For flavor play try a cinnamon scones recipe twist or add zest for a lemon scones recipe spin. A maple scones recipe line keeps the cozy note strong.
6) Making Apple Scones with Maple Glaze Ahead of Time
I like to mix the dry base and keep it in a jar. On baking day I add the wet mix and the apple. That saves time and lowers mess. It feels good to have a plan that leads to warm scones fast.
Another path is to shape the wedges and freeze them on a tray. Move them to a bag and keep for a month. Bake from frozen and add a minute or two. Fresh glaze on warm scones makes morning better.
If you want a party tray ready you can bake the wedges and cool them. Skip the glaze and freeze. Warm in a low oven and then glaze. This method keeps texture and lets the scones recipe shine when guests arrive.
7) Storing Leftover Apple Scones
Store at room temp in a tin for one day. The tops stay crisp and the centers stay soft. Add a paper towel to catch extra moisture. That small trick keeps the crumb tight.
For longer storage wrap each wedge and freeze. Warm in a low oven until the center feels soft. Add a thin stripe of fresh glaze if it needs shine. The flavor holds well.
Leftovers pair with fruit and yogurt. Pack for school snacks. Share with a neighbor and point them to Lila Cooks. A friendly scones recipe travels well and brings smiles.
8) Try these scones next
9) Apple Scones with Maple Glaze
Scones Recipe Apple Maple Scones with Cozy Maple Glaze
Ingredients
For the Scones
- 2 cups all purpose flour
- 1/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 teaspoon ground cinnamon
- 8 tablespoons cold unsalted butter cut in cubes
- 1 large egg cold
- 1/2 cup cold heavy cream plus more for brushing
- 1 teaspoon vanilla extract
- 1 heaping cup peeled diced apple firm and sweet
- 1 tablespoon coarse sugar for topping optional
For the Maple Glaze
- 1 cup powdered sugar sifted
- 2 to 3 tablespoons pure maple syrup
- 1 to 2 teaspoons milk as needed
- Small pinch fine salt
Instructions
For the Scones
- Heat oven to 400 F. Line a baking sheet with parchment.
- Whisk flour sugar baking powder baking soda salt and cinnamon.
- Cut in cold butter with a pastry cutter until pea sized bits remain.
- Whisk egg cream and vanilla. Pour over the dry mix. Toss with a fork.
- Fold in diced apple. The dough will look shaggy. Tip onto a lightly floured board.
- Press into a round about one inch thick. Cut into eight wedges.
- Place on the sheet. Brush the tops with a little cream. Sprinkle coarse sugar.
- Bake 16 to 20 minutes until golden and set. Cool on a rack.
For the Maple Glaze
- Whisk powdered sugar with maple syrup. Add milk a few drops at a time for a slow drizzle.
- Stir in a tiny pinch of salt. Spoon over warm scones and let it set.
10) Nutrition
One wedge is a fair serving. Expect about three hundred twenty calories with a modest glaze. Sugar sits near eighteen grams. Fat near thirteen grams. Protein near four grams. Sodium near two hundred ten milligrams. Fiber about two grams. Values shift with size and glaze.
If you seek lighter fare use half the glaze. If you want more fuel add nuts. I like chopped pecans for crunch. The numbers will move but the bake will still feel balanced and kind.
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