A buttery scone filled with tart apples, sweet cinnamon sugar, and a heavenly maple glaze. These apple fritter scones will give your breakfast a whole new meaning.
A few weeks ago I went out to Las Vegas to visit my sister. She spent the past two years living in Upstate New York and just moved to Las Vegas 8 months ago. Our family was elated to have her closer to home. It was still a 4-hour drive from Southern California but it was a heck of a lot closer than New York!
But we just got the news that she and her adorable little family will be moving again…this time to Seattle. Which isn’t exactly a close drive.
So Baby Stella and I went to spend a little time with her before she had to leave again and while we were there she made the most amazing scones!
I have to be honest and admit that I have never been a huge scone fan. They are often too dry and brittle for my taste. But she made a maple pecan version that rocked my world. The scone was buttery and not overly sweet….and the glaze. Don’t even get me started on the sweet, sticky glaze. The secret she shared with me was adding coffee to the glaze. She used a sweet vanilla flavor. I am not a coffee fan, but boy was it good! Luckily for me she handed over the recipe (which she had adapted from Pioneer Woman).
When I got home, I started dreaming up all sorts of scones and settled on apple fritter because I absolutely adore apple desserts. I used tart granny smith apples because they hold up well in the scones and their tart flavor doesn’t get lost in between the buttery layers.
Here are a few tips. Use VERY cold butter. I popped mine into the freezer for 20 minutes before using it so it would be very cold before cutting into the mixture. Do not over mix the dough or otherwise you will have very dry scones on your hands. The quicker you work with the dough, the better. You want the scones to be cold when you put them into the oven so that they rise evenly.
I hope you enjoy these apple fritter scones! I know we sure did!
P.S. I will not be posting a new recipe on Sunday. I hope you all have a very happy and safe Easter with your loved ones! Check back Monday for more yummy treats!
- Apple Fritter Scones
- 2-3/4 cups All-purpose Flour
- ½ Cup Oat Flour (Oats ground in a blender)
- ¼ Cup Sugar
- 2 Tablespoons Baking Powder
- ¼ Teaspoon Salt
- 2 Granny Smith Apples, peeled and diced
- ½ Teaspoon Cinnamon
- 1 Teaspoon Lemon Juice
- 2 Tablespoons Brown Sugar
- 2 sticks Unsalted Butter, very cold
- ¾ cups Heavy Cream
- 1 Egg
- 1 Teaspoon Vanilla Extract
- Maple Icing
- 4 Cups Powdered Sugar
- ¼ cup Milk
- 1 Teaspoon Cinnamon
- 2 Tablespoons Butter, melted
- 1 Tablespoon Prepared Coffee (I used Vanilla flavored)
- 2 Teaspoons Maple Extract
- Apple Fritter Scones
- Preheat the oven to 350°. Line a baking sheet with parchment paper.
- In a mixing bowl combine flour, oat flour, sugar, baking powder, and salt. Mix well and set aside. 3.In a small bowl combine apples, cinnamon, lemon juice, and brown sugar.
- Cut both sticks of butter into small cubes. Using a pastry blender, cut the butter cubes into the flour mixture. The mixture should be very crumbly. Add in the prepared apple mixture and stir with a wooden spoon. In a bowl, whisk together the heavy cream, egg, and vanilla extract. Pour the cream mixture into the dry mixture. Fold together gently until the dough comes together. Do not over mix.
- Place the dough on a floured board and use your hands to form in into an 8 inch round disk. With a sharp knife cut the dough into 8 equal size pieces. Place the scones on the prepared baking sheet and bake for 22-25 minutes or until they have started to brown ever so slightly. Allow scones to cool completely.
- Maple Icing:
- In a bowl combine the powdered sugar, milk, cinnamon, melted butter, coffee, and maple extract. Whisk until smooth. Drizzle over the scones.
Adapted from my sister and Pioneer Woman.