Small Batch Apple Cinnamon Scones
This small batch apple cinnamon scone recipe is easy and made from scratch, filled with fresh apple, toasted pecans, and a maple glaze. It makes 4 tender scones, enough for one or two.
Servings: 4 scones
Equipment
Ingredients
For the scones
- 1 cup all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon baking soda
- 2 tablespoons sugar
- ¼ cup salted butter (½ stick) - cold and cut into small pieces
- 1 large egg yolk
- ¼ cup milk
- ¼ cup toasted pecans - chopped *see toasting notes below
- ½ cup peeled and chopped apples (1 small apple)
For the glaze
- ½ cup powdered sugar - sifted
- 1 tablespoon heavy cream
- 1 teaspoon maple syrup
Instructions
Make the scones
- Preheat the oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, whisk together the flour, baking powder, salt, cinnamon, baking soda, and sugar until evenly combined.
- Cut the cold butter into the flour with a pastry blender, fork, or your fingertips until the mixture looks like coarse crumbs with some pea-sized pieces.
- In a small bowl, whisk the egg yolk and milk. Pour it into the flour mixture and stir just until the dough starts to come together.
- Fold in the toasted pecans and chopped apple until they are spread evenly through the dough.
- Turn the dough onto a lightly floured surface and gently pat it into a 5-inch circle about 1 inch deep. If it sticks, work in a little more flour. Cut it into 4 equal wedges.
- Place the wedges on the baking sheet, spaced apart, and bake for about 12 minutes, until the tops are golden and the edges look set.
- Cool the scones on the baking sheet for 5 minutes, then transfer them to a wire rack.
Make the glaze
- Whisk the powdered sugar, heavy cream, and maple syrup until smooth.
- Once the scones have cooled completely, drizzle the glaze over the top. Add extra pecans, if you like.
Notes
Keep everything cold and work fast. If the butter, milk, and egg yolk warm up while you mix and shape, the scones bake up denser and lose their flaky edges. Keep them cold right until the pan goes into the oven.
Don't overwork the dough. Stir and fold just until it holds together. The more you handle it, the more the gluten develops, and that turns the scones tough instead of tender.
Measure the flour correctly. Spoon the flour into the measuring cup and level it off. Scooping straight from the bag packs in extra flour and bakes up dry, heavy scones.
Cut the apple into small, even pieces. Small pieces spread through the dough and bake evenly, and they make the circle easier to cut into clean wedges.
How to toast pecans: Toasting is optional but recommended. Toast 1/4 cup of pecans in a dry skillet over medium-high heat for 3 to 4 minutes, stirring occasionally. Watch closely to avoid burning.
Nutrition
Serving: 1scone | Calories: 344kcal | Carbohydrates: 46g | Protein: 5g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 84mg | Sodium: 263mg | Potassium: 200mg | Fiber: 1g | Sugar: 24g | Vitamin A: 505IU | Vitamin C: 0.7mg | Calcium: 83mg | Iron: 1.8mg
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