Small Batch Apple Cinnamon Scones

Apple Cinnamon Scones | One Dish Kitchen

4.62 from 13 votes

Small Batch Apple Cinnamon Scones

Buttery Apple Cinnamon Scones filled with bits of sweet apples and toasted pecans and topped with a delightful maple glaze. This wonderful small batch recipe will yield 4 tender scones.

Prep Time10 mins

Cook Time20 mins

Cool10 mins

Total Time30 mins

Course: Breakfast

Cuisine: British

Keyword: scones

Servings: scones

Calories: 344kcal

Author: Joanie Zisk

Ingredients

1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon baking soda
2 tablespoons sugar
1/4 cup cold butter , cut into small pieces, 1/2 stick
1 egg yolk
1/4 cup milk
1/4 cup pecans , chopped and toasted
1/2 cup chopped apples (Appx. 1 small apple)

GLAZE

1/2 cup powdered sugar , sifted
1 tablespoon heavy cream
1 teaspoon maple syrup

US Customary - Metric

Instructions

Preheat the oven to 425 degrees F (220 degrees C)
Line a baking sheet with silpat or parchment paper.
In a mixing bowl, stir together the flour, baking powder, salt, cinnamon, baking soda and sugar.
Using a pastry blender or two knives, cut the butter into the flour mixture until mixture looks like coarse crumbs.
In a small bowl, whisk together the egg yolk and the milk. Pour into flour mixture and stir until just combined.
Gently stir in the toasted pecans and the diced apples.
Turn the dough out onto a lightly floured work surface. Knead very lightly and form a circle. (Add a little more flour to the dough if the dough becomes too sticky to handle).
Cut the dough into 4 wedges.
Place the wedges onto the prepared baking sheet. Bake for 12-15 minutes or until golden brown.
Let cool on baking sheet for a minute, then transfer onto wire rack.
TO PREPARE THE GLAZE
In a small bowl, whisk together the powdered sugar, cream and maple syrup until smooth. Spread over the tops of the cooled scones. Top with additional chopped pecans, if desired.

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