Apple Fritter Scones
Prep time
Cook time
Total time
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.
Serves: 8 Scones
  • 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
  1. Apple Fritter Scones
  2. Preheat the oven to 350°. Line a baking sheet with parchment paper.
  3. 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.
  4. 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.
  5. 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.
  6. Maple Icing:
  7. In a bowl combine the powdered sugar, milk, cinnamon, melted butter, coffee, and maple extract. Whisk until smooth. Drizzle over the scones.
Sometimes I like to top a little bit of extra apples on top but be sure to only put them on the ones you are going to eat right away as they will brown and also cause the scone to get mushy if sitting for too long.
Recipe by Mariah's Pleasing Plates at