📋 Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.