Ingredients
Scale
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 6 tablespoons cold unsalted butter, cubed
- 1 large apple, peeled and diced (about 1 cup)
- 2/3 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
For the glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg.
- Add the cold butter cubes to the flour mixture. Use your fingers or a pastry cutter to work the butter into the flour until the mixture looks like coarse crumbs with some pea-sized butter pieces.
- Stir in the diced apple pieces, making sure they’re coated with the flour mixture.
- In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract.
- Pour the wet ingredients over the flour mixture and gently stir with a fork until the dough just comes together. Don’t overmix – the dough should be slightly sticky.
- Turn the dough out onto a lightly floured surface and gently pat it into a circle about 8 inches across and 3/4 inch thick.
- Cut the circle into 8 wedges using a sharp knife or bench scraper. Place the scones on your prepared baking sheet, leaving about 2 inches between each one.
- Bake for 18-20 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
- While the scones cool, whisk together the powdered sugar, milk, and vanilla to make the glaze. Start with 2 tablespoons of milk and add more if needed to reach your desired consistency.
- Drizzle the glaze over the warm scones and serve immediately, or let them cool completely before glazing for a neater presentation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
