Buttermilk brings a bit of tang and tenderness and is a great partner to the scones' sweet-spicy cinnamon flavor. Expect a crunchy golden exterior with crumbly edges and a soft center.
Ingredients
- ⅔ cups all-purpose flour: 2 piece
- brown sugar: 0.25 cup
- baking powder: 4 tsp
- ground cinnamon: 1 tsp
- salt: 0.5 tsp
- frozen unsalted butter: 6 Tbsp
- whole buttermilk: 1 cup
- egg: 1 piece
- ¼ cups tart apples - peeled, cored, and: 1 piece (cut into 1/2 inch cubes)
- confectioners' sugar: 0.5 cup
- maple syrup: 2 Tbsp
- ground cinnamon: 0.5 tsp
- nutmeg: 0.25 tsp (grated)
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C). Line a cookie sheet with parchment paper.
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Whisk together flour, brown sugar, baking powder, cinnamon, and salt in a large bowl.
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Quickly shred butter into the flour mixture. Using a fork, gently work butter into the flour until it is the consistency of coarse crumbs.
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Whisk buttermilk and egg together in a small bowl and pour over the flour mixture. Use a spatula to combine until just moist. Gently fold in chopped apples, using your hands if necessary, until it just comes together. Do not over mix the dough.
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Turn dough out onto a lightly floured surface, divide in half, and pat each half into a 5-inch circle. Using a bench scraper or knife coated with cooking spray, cut into 6 wedges. Place wedges, not touching, on the prepared cookie sheet
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Bake in the preheated oven until light golden brown, about 15 minutes. Transfer to a wire rack to cool, about 30 minutes.
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Whisk confectioners' sugar, maple syrup, and cinnamon together until a smooth glaze forms. Drizzle over scones and garnish with grated nutmeg.
