These Apple Scones with Maple Glaze are the cozy autumn breakfast you'll want to make every weekend. Grated and diced apple keeps the crumb unbelievably moist, while cold butter and a gentle fold give you those flaky, bakery-style layers.
The maple glaze is only three ingredients and takes about a minute to whisk together, but it's what turns a simple scone into something special. The sweetness is subtle and mapley rather than sugary, so it complements the cinnamon-spiced apple instead of burying it.
Serve them warm with coffee, pack them for a lunchbox treat, or freeze a batch for busy mornings. They come together in one bowl with no mixer and no chilling required.
Why You'll Love This Recipe
About the Ingredients
2 1/2 cups (313g) all-purpose flour
Spoon the flour into the cup and level it off so you don't pack it in. For a slightly more tender scone, swap 1/2 cup of the all-purpose for whole wheat pastry flour.
1/3 cup (67g) granulated sugar
Adds just enough sweetness to balance the apple. Coconut sugar works as a 1:1 substitute and gives a deeper, more caramel-like flavor.
1 tablespoon baking powder
Use a fresh, in-date can, since baking powder loses strength after about six months. Check the date on the bottom before you start.
1/2 teaspoon fine sea salt
Fine sea salt dissolves evenly into the dough. If you only have kosher salt, use a slightly heaped 1/2 teaspoon.
1 1/2 teaspoons ground cinnamon
Warms up the apple flavor. A pinch of freshly grated nutmeg or 1/4 teaspoon of cardamom is a lovely swap for half the cinnamon.
1/2 cup (113g) cold unsalted butter, cubed
Keep it in the fridge until the moment you cut it in; cold butter creates the flaky layers. Frozen butter grated on a box grater works even better.
1 large apple (about 200g), peeled and coarsely grated
Honeycrisp, Fuji, or Braeburn hold their shape and stay sweet when baked. Squeeze the grated apple gently in a paper towel if it's very juicy.
3/4 cup (180ml) cold whole milk, plus more for brushing
Whole milk gives the richest crumb, but buttermilk or a 3/4 cup of milk mixed with 1 tablespoon lemon juice also works beautifully.
1 cup (120g) powdered sugar
Sift it first so the glaze stays lump-free. For a less sweet finish, use 3/4 cup and add a splash more maple syrup.
3 tablespoons pure maple syrup
Use real grade A maple syrup, not pancake syrup, for the best flavor. Honey is a fine substitute in a pinch.
1 to 2 tablespoons whole milk, for the glaze
Add it one teaspoon at a time until the glaze ribbons off the whisk. Heavy cream makes an even richer glaze.
Tips & Tricks
Keep Everything Cold
Cold butter and cold milk are the secret to tall, flaky scones. Work quickly and don't over-handle the dough.
Don't Overmix
Stop mixing the moment the dough holds together. Overworking develops gluten and makes the scones tough and dense.
Pat, Don't Roll
Pat the dough into a round instead of rolling it with a pin, which compresses the layers and flattens the rise.
Glaze After Cooling
Wait until the scones are mostly cool before drizzling, or the glaze will melt and slide right off.
Pro Tips
Step-by-Step Instructions
1. Preheat and Prep
Preheat the oven to 400°F (204°C) and line a large baking sheet with parchment paper. Whisk the flour, sugar, baking powder, salt, and cinnamon together in a large bowl.
2. Cut in the Butter
Add the cold cubed butter and cut it in with a pastry cutter or your fingertips until the mixture looks like coarse crumbs with a few pea-sized pieces remaining. Those butter flecks are what create the flaky layers.
3. Add Apple and Milk
Stir in the grated apple, then pour in the cold milk and fold with a spatula just until a shaggy dough forms. Stop as soon as no dry flour remains; the dough should look slightly rough, not smooth.
4. Shape the Round
Turn the dough onto a lightly floured surface and pat it into a 7-inch (18cm) round about 1 inch thick. Don't knead it; just press it together gently.
5. Cut the Wedges
Cut the round into 8 wedges with a sharp knife or bench scraper, pressing straight down rather than sawing. Transfer the wedges to the baking sheet, spacing them about 2 inches apart.
6. Brush and Bake
Brush the tops lightly with milk. Bake at 400°F (204°C) for 18 to 22 minutes, until the scones are golden brown and the centers read 200°F (93°C) on an instant-read thermometer.
7. Cool the Scones
Transfer the scones to a wire rack and let them cool for at least 15 minutes. This keeps the glaze from melting off and lets the crumb set.
8. Whisk the Glaze
Whisk the powdered sugar, maple syrup, and 1 tablespoon of milk until smooth, adding more milk a teaspoon at a time until the glaze ribbons off the whisk. Drizzle over the cooled scones and let it set for 10 minutes.
Delicious Variations
Cranberry-Pecan
Fold 1/2 cup dried cranberries and 1/3 cup chopped toasted pecans into the dough with the apple.
Maple-Bacon
Add 1/3 cup crumbled cooked bacon and a pinch of black pepper for a sweet-savory brunch scone.
Apple Cheddar
Skip the cinnamon, add 1/2 cup sharp cheddar, and use a honey glaze instead of maple for a savory twist.
How to Store Apple Scones with Maple Glaze
Refrigerator
Store cooled scones in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Freezer
Freeze baked scones in a zip-top bag for up to 2 months; freeze unglazed and add the glaze after reheating.
Reheating
Warm in a 350°F (177°C) oven for 5 to 7 minutes, or microwave a single scone for 20 seconds.
Frequently Asked Questions
Q: Can I make apple scones ahead of time?
Yes, you can freeze the unbaked wedges on a tray, then bag them and bake straight from frozen at 400°F (204°C) for 22 to 25 minutes. Baked scones also keep for 2 days at room temperature.
Q: Why are my scones dry and crumbly?
Overmeasuring the flour is the most common cause, so spoon and level it rather than scooping. Using cold butter and not overbaking past 200°F (93°C) internal temperature also keeps them tender.
Q: Can I use a different fruit instead of apple?
Yes, grated pear, diced peaches, or fresh blueberries all work in the same quantity. If using berries, toss them in a tablespoon of flour first so they don't sink.
Q: Do I have to peel the apple?
No, you can leave the peel on for extra texture and fiber if you like. Just grate it finely so the peel doesn't create tough strands in the dough.
Q: How do I get a thick glaze instead of a thin one?
Start with just 1 tablespoon of milk and add more only a teaspoon at a time until it coats the back of a spoon. A thicker glaze sets faster and clings better to the scone tops.
Bake a batch this weekend and let the smell of cinnamon and maple fill the kitchen. If you make them, snap a photo and let me know how they turned out in the comments below!
Apple Scones with Maple Glaze
These tender Apple Scones with Maple Glaze bake up buttery and warm-spiced with soft apple chunks, then get a sweet maple drizzle on top.
🧂 Ingredients
- 2 1/2 cups (313g) all-purpose flour
- 1/3 cup (67g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 cup (113g) cold unsalted butter, cubed
- 1 large apple (about 200g), peeled and coarsely grated
- 3/4 cup (180ml) cold whole milk, plus more for brushing
- 1 cup (120g) powdered sugar
- 3 tablespoons pure maple syrup
- 1 to 2 tablespoons whole milk, for the glaze
📋 Instructions
- 1Preheat and Prep — Preheat the oven to 400°F (204°C) and line a large baking sheet with parchment paper. Whisk the flour, sugar, baking powder, salt, and cinnamon together in a large bowl.
- 2Cut in the Butter — Add the cold cubed butter and cut it in with a pastry cutter or your fingertips until the mixture looks like coarse crumbs with a few pea-sized pieces remaining. Those butter flecks are what create the flaky layers.
- 3Add Apple and Milk — Stir in the grated apple, then pour in the cold milk and fold with a spatula just until a shaggy dough forms. Stop as soon as no dry flour remains; the dough should look slightly rough, not smooth.
- 4Shape the Round — Turn the dough onto a lightly floured surface and pat it into a 7-inch (18cm) round about 1 inch thick. Don't knead it; just press it together gently.
- 5Cut the Wedges — Cut the round into 8 wedges with a sharp knife or bench scraper, pressing straight down rather than sawing. Transfer the wedges to the baking sheet, spacing them about 2 inches apart.
- 6Brush and Bake — Brush the tops lightly with milk. Bake at 400°F (204°C) for 18 to 22 minutes, until the scones are golden brown and the centers read 200°F (93°C) on an instant-read thermometer.
- 7Cool the Scones — Transfer the scones to a wire rack and let them cool for at least 15 minutes. This keeps the glaze from melting off and lets the crumb set.
- 8Whisk the Glaze — Whisk the powdered sugar, maple syrup, and 1 tablespoon of milk until smooth, adding more milk a teaspoon at a time until the glaze ribbons off the whisk. Drizzle over the cooled scones and let it set for 10 minutes.
