Apple Scones with Maple Glaze – A Cozy Fall Treat

Few things capture the spirit of autumn baking like the combination of apples and maple. These Apple Scones with Maple Glaze are tender, buttery, and bursting with apple chunks, finished with a sweet drizzle of warm maple icing. Perfect for breakfast, afternoon tea, or holiday gatherings, they bring comfort and coziness in every bite.

Unlike store-bought scones, these homemade ones are light and crumbly, with just the right balance of sweetness. The maple glaze ties everything together, adding richness that complements the tart apples beautifully. Whether you enjoy them fresh from the oven or reheated with a cup of coffee, they’ll quickly become a fall favorite in your kitchen.

Ingredients

• 2 cups all-purpose flour
• ⅓ cup granulated sugar
• 1 tbsp baking powder
• ½ tsp salt
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ½ cup unsalted butter (cold, cubed)
• 1 cup chopped apples (peeled, firm variety like Granny Smith or Honeycrisp)
• ⅓ cup heavy cream (plus more for brushing)
• 1 large egg
• 1 tsp vanilla extract

For the Maple Glaze:

• 1 cup powdered sugar
• 2 tbsp pure maple syrup
• 1–2 tbsp milk (to adjust consistency)
• ½ tsp vanilla extract

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg.
3. Cut in cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
4. Fold in chopped apples.
5. In a small bowl, whisk heavy cream, egg, and vanilla. Add to dry ingredients and stir until dough forms (do not overmix).
6. Turn dough onto a floured surface, gently knead a few times, then pat into a circle about 1-inch thick.
7. Cut into 8 wedges and place on prepared baking sheet.
8. Brush tops with cream and bake 18–20 minutes until golden brown.
9. While scones cool slightly, whisk together glaze ingredients until smooth.
10. Drizzle maple glaze over warm scones and serve.

Why These Scones Are Special

• Buttery base: The cold butter creates flaky layers.
• Fresh apples: Each bite has juicy apple chunks that add natural sweetness.
• Maple glaze: Sweet, silky, and distinctly autumnal, it elevates the scones to bakery quality.

Serve these scones with a warm latte, chai tea, or hot cider for the ultimate cozy experience.

Variations

• Caramel Apple Twist: Add caramel drizzle along with maple glaze.
• Nut Lovers: Fold in chopped pecans or walnuts.
• Glaze-Free: Dust with cinnamon sugar instead of glaze for a simpler version.
• Mini Scones: Divide dough into smaller wedges for bite-sized treats.

Apple Scones with Maple Glaze

Buttery, tender scones filled with fresh apple chunks and finished with a sweet maple glaze – perfect for cozy fall mornings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 8 scones

Course: Breakfast, Dessert, Snack

Cuisine: American, Fall

Calories: 280

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups all-purpose flour
• 0.33 cup granulated sugar
• 1 tbsp baking powder
• 0.5 tsp salt
• 0.5 tsp ground cinnamon
• 0.25 tsp ground nutmeg
• 0.5 cup unsalted butter cold, cubed
• 1 cup apples chopped, peeled
• 0.33 cup heavy cream plus more for brushing
• 1 egg large
• 1 tsp vanilla extract

Maple Glaze

• 1 cup powdered sugar
• 2 tbsp maple syrup pure
• 1-2 tbsp milk adjust consistency
• 0.5 tsp vanilla extract

Equipment

• Mixing bowls
• Pastry cutter
• Baking sheet
• Whisk
• Parchment paper

Method

 

1. Preheat oven to 400°F (200°C) and line baking sheet with parchment paper.
2. Whisk flour, sugar, baking powder, salt, cinnamon, and nutmeg in large bowl.
3. Cut in cold butter until mixture resembles coarse crumbs.
4. Fold in chopped apples.
5. Whisk cream, egg, and vanilla; add to dry mixture until dough forms.
6. Pat dough into 1-inch thick circle, cut into 8 wedges.
7. Place wedges on baking sheet, brush with cream.
8. Bake 18–20 minutes until golden brown.
9. Whisk glaze ingredients until smooth, drizzle over warm scones.

Notes

Best served warm. Store in airtight container for 2 days, or freeze unbaked wedges for later baking.

Make-Ahead Tips

You can freeze unbaked scone wedges on a tray, then transfer them to a freezer bag. When ready to bake, place frozen scones directly on a baking sheet and add 3–5 minutes to the baking time. The glaze can be made ahead and refrigerated, then whisked before drizzling.