Eats by Keeks

Apple Scones with Spiced Maple Icing

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Delicious and easy to make scones will have your place smelling like perfect fall day. These apple scones are filled with fresh apple pieces, warm spices and glazed with a spiced maple icing. They’re super tender, soft and perfectly sweet.

What are the best apples to use for scones?

To start, I would suggest using what ever apples you already have on hand in order to reduce kitchen waste. Various apples will work for this recipe, however, if you have the choice you could chose an apple a little more tart if you’re pairing the scone with the sweet glaze. Choose a sweeter apple if you’re skipping out of the icing.

Keys to making the perfect scones:

  • Keep EVERYTHING COLD. Make sure everything from the bowl to the butter and milk stay nice and cold while preparing the dough. Adding the made dough back into the freezer helps chill the butter back down which will create nice airy pockets when baking.
  • Work quickly when kneading the dough. The warmth from your hands will start to melt the butter and it’s important that these butter pieces stay intact as much as possible.
  • You don’t need to use all the liquid. Only add as much as needed for the dough to come together.
  • Store the left over scones in an airtight container and in the fridge. My preferred method for reheating is in the toaster oven for a few minutes until warmed through.

More Fall Recipes:

Apple Scones with Spiced Maple Icing

Print Recipe
Prep Time 20 minutes
Cook Time 24 minutes
Course Breakfast, Snack
Servings 8 scones

Ingredients
  

Apple Scone

  • 2½ cups all-purpose flour
  • ⅓ cup coconut sugar
  • 1 tbsp baking powder
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 6 tbsp cold vegan butter, I used earth balance
  • 1 cup shredded apple
  • 1 tsp vanilla
  • 1 cup vegan buttermilk (1tbsp lemon juice + 1 cup almond milk)

Spiced Maple Icing

  • ⅓ cup powdered sugar
  • 2 tbsp maple syrup
  • ¼ tsp cinnamon
  • ⅛ tsp nutmeg
  • 1 tsp vanilla

Instructions
 

Apple Scones

  • Combine lemon juice and milk, stir and let sit for at least 5 minutes in the fridge.
  • In a large bowl, whisk together flour, coconut sugar, baking powder, cinnamon and nutmeg.
  • Add cold butter into flour mixture and use a pastry blender or forks, cut butter into mixture until pea sized crumbs form. Then fold in shredded apples.
  • Mix vanilla into milk mixture then gradually and slowly mix into flour mix until it just comes together. Should have some milk left over. Mix should be moist but not too wet. Avoid over-mixing which will result in a tough scone.
  • Transfer dough to a lightly floured surface and knead 5-6 times then place on a parchment lined baking sheet. Press down into about an 1 inch thick circle.
  • Cut into 8 wedges and leave in a connected circle, then place into the fridge for 10-15 minutes to chill.
  • Preheat oven to 400 degrees.
  • Before baking, brush tops of scones with left over milk then dust with extra coconut sugar.
  • Bake for 22-24 minutes or until golden brown, then cool for a few minutes on a wire rack.

Spiced Maple Icing

  • Mix all icing ingredients in a small bowl and drizzle over the tops of cooled scones.