This recipe for apple scones with a maple cinnamon glaze has been a weekend ritual in my kitchen for years. I first developed it on a rainy Saturday when I wanted something more comforting than toast but lighter than a full cake. The result was a flaky, tender scone studded with juicy apple pieces and a glaze that adds a warm, autumnal sweetness. We make these when friends drop by for coffee and whenever I want a small, shareable treat that feels special without being fussy.

What makes these scones stand out is the balance of textures: a slightly crisp exterior, a tender, layered interior, and pockets of apple that burst with juice after baking. The maple cinnamon glaze brings everything together with a satin sheen and a rounded sweetness that isn’t too sugary. I usually prepare the dough quickly, chill it briefly if I have time, and pop the tray into a hot oven — the aroma that fills the house is reason enough to make them. These scones are forgiving, welcoming small substitutions, and they adapt beautifully across seasons.

Ingredients

• All-purpose flour (2 cups): Provides structure and a tender crumb — King Arthur or Gold Medal both work well. Measure by spooning into the cup and leveling for accuracy.
• Baking powder (1 tbsp): Ensures lift and flaky layers; check it’s fresh for best rise.
• Ground cinnamon (1 tsp) & nutmeg (1/2 tsp): Warm spices that complement apple; freshly grated nutmeg offers more aromatic depth.
• Salt (1/2 tsp): Balances sweetness and enhances flavor—use fine sea salt or table salt.
• Unsalted butter (1/2 cup, frozen and grated): Cold butter is essential for flaky layers. I keep a block in the freezer and use a coarse box grater to produce pea-sized pieces quickly.
• Buttermilk (1/2 cup): Adds tender tang and reacts with baking powder for lift. If you don’t have buttermilk, stir 1/2 tablespoon lemon juice into 1/2 cup milk and let sit for 5 minutes.
• Eggs (2 large, divided): One egg goes into the dough for richness; the second egg is used to make an egg wash for glossy, golden tops.
• White sugar (1/4 cup): Light sweetness in the dough — you can use a little brown sugar for a deeper note, but it will darken the scone slightly.
• Vanilla extract (1 tsp): Adds background warmth and rounds the flavors.
• Medium apple (1, chopped): Choose Honeycrisp, Fuji, or Gala — firm, crisp apples that hold shape and add bright sweetness.
• Water (1 tbsp): Mixed with the egg to create an egg wash for brushing tops before baking.
• Powdered sugar (1/2 cup), maple syrup (2 tbsp), milk (1 tbsp), cinnamon (1/2 tsp): For the glaze — whisk to a pourable consistency; adjust milk to thin or powdered sugar to thicken.

Instructions

Preheat and prepare: Set the oven to 400°F (204°C). Line a baking sheet with parchment paper or a silicone mat. Chilling the baking sheet isn’t necessary, but a sturdy rimless sheet helps heat circulate evenly. Position a rack in the center of the oven for best color. Combine dry ingredients and incorporate butter: In a large bowl whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/2 teaspoon salt. Add the frozen, grated 1/2 cup unsalted butter and rub it into the flour with your fingertips until the mixture resembles coarse crumbs with some pea-sized butter bits remaining; these little pockets of butter create the flaky texture when baked. Mix wet ingredients and apple: In a separate bowl whisk 1/2 cup buttermilk, 1/4 cup white sugar, 1 large egg, and 1 teaspoon vanilla until smooth. Fold in the chopped medium apple. The buttermilk mix should be chilled if your kitchen is warm to keep the butter from melting early. Bring dough together: Pour the wet mixture into the dry ingredients and gently stir until combined — do not overmix. The dough will be sticky; it should hold together but still be soft. If the dough feels too wet, dust your hands with a little flour when shaping. Overworking will yield tougher scones, so mix just to combine. Shape and cut wedges: Turn the dough onto the prepared baking sheet and, with floured hands, pat it into an 8-inch circle about 1-inch thick. Using a bench scraper or a knife coated with a little cooking spray, cut the circle into 8 wedges. Separating wedges slightly helps them bake more evenly and gives crisp edges. Egg wash and bake: In a small bowl beat the remaining egg with 1 tablespoon water to make an egg wash. Brush the tops of the wedges lightly for shine and deeper color. Bake for 22–25 minutes or until golden brown and a toothpick inserted near the center comes out clean. Rotate the pan halfway through baking if your oven has hot spots. Cool and glaze: Remove scones from the oven and let cool on the sheet for several minutes. While they cool, whisk together 1/2 cup powdered sugar, 2 tablespoons maple syrup, 1 tablespoon milk, and 1/2 teaspoon cinnamon until smooth. Drizzle the glaze over the warm scones and serve shortly after glazing so the finish sets to a thin, glossy coat.

Storage Tips

Cool scones completely before storing to prevent condensation, which makes them soggy. For short-term storage, place them in a paper bag inside a loosely closed plastic container at room temperature for up to two days. For longer storage, individually wrap each cooled scone in plastic wrap, then place them in a freezer-safe bag; they will keep for up to three months. To reheat, thaw at room temperature for 30 minutes, then warm in a 325°F oven for 8–10 minutes to restore the crisp edge and tender interior. Avoid microwaving as it will make them chewy.

Ingredient Substitutions

If you don’t have buttermilk, mix 1/2 cup milk with 1/2 tablespoon lemon juice or white vinegar and let sit for five minutes. For a dairy-free version, use a non-dairy milk plus 1/2 tablespoon acid and swap the butter for a vegan stick butter that’s firm when cold. Replace the apple with pear or 1/2 cup dried cranberries for a different flavor profile — reduce the sugar slightly if using naturally sweet pears. If you prefer a denser scone, add an extra tablespoon of flour; for lighter layers, ensure your butter pieces remain appropriately chilled.

Serving Suggestions

Serve warm with coffee, tea, or a latte. Garnish with a light dusting of extra cinnamon or a few microgreens for a brunch table. These scones pair nicely with cream cheese, ricotta lightly sweetened with honey, or a savory side such as smoked salmon and chive spread for contrast. For seasonal variation, serve with spiced apple butter in fall or a bright citrus marmalade in spring.

Cultural Background

Scones trace their roots to British baking traditions, emerging as quickbreads that could be prepared rapidly for tea. This version integrates North American maple — a classic regional flavor — and apples, which are abundant and widely used in American home baking. The glaze is reminiscent of the simple sugar glazes used across American coffee shops, marrying British technique with local ingredients.

Seasonal Adaptations

In fall, use spiced apple varieties and swap maple for a brown butter glaze with a pinch of clove. For winter, add 1/4 cup chopped toasted pecans to the dough for warmth and texture. Spring calls for lighter fruit like diced strawberries folded in at the last moment, while summer works well with peaches or nectarines. Adjust the cinnamon levels to taste and consider citron or lemon glaze for a brighter finish.

Meal Prep Tips

Make the dough up to the point of shaping, wrap tightly, and refrigerate for up to 24 hours; cut and bake fresh when desired for optimal flakiness. Alternatively, shape and freeze unbaked wedges on a tray, then transfer to a bag; bake from frozen adding 3–4 minutes to the bake time. Store glaze separately and brush or drizzle just before serving to preserve the scone texture.

These apple scones with maple cinnamon glaze are a small ritual that turns an ordinary morning into something special. Whether made for guests, meal prep, or a cozy weekend indulgence, they’re adaptable, comforting, and a lovely way to showcase seasonal apples and maple’s warm sweetness. Try them warm with a steaming mug of coffee — you might find, like I did, that they become a new kitchen favorite.