Small Batch Apple Cinnamon Scones
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Four tender scones with fresh apple, pecans, and cinnamon, drizzled with a maple glaze.
Ingredients
Scones
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ¼ tsp cinnamon
- ⅛ tsp baking soda
- 2 Tbsp granulated sugar
- ¼ cup cold salted butter (½ stick) cubed
- 1 egg yolk
- ¼ cup milk
- ¼ cup toasted chopped pecans
- ½ cup peeled chopped apple (1 small)
Glaze
- ½ cup sifted powdered sugar
- 1 Tbsp heavy cream
- 1 tsp maple syrup
Equipment
- mixing bowl
- baking sheet
Directions
- Heat the oven to 425°F and line a baking sheet.
- Whisk the flour, baking powder, salt, cinnamon, baking soda, and sugar. Cut in the cold butter until the mixture is coarse and lumpy.
- Whisk the egg yolk with the milk and stir it into the flour mixture just until the dough comes together.
- Fold in the pecans and apple. On a floured surface, pat the dough into a round about 5 inches across and 1 inch thick, and cut it into 4 wedges.
- Set the wedges apart on the baking sheet and bake for about 12 minutes, until golden. Cool on the pan for 5 minutes, then move them to a rack.
- Stir the powdered sugar, cream, and maple syrup into a glaze and drizzle it over the cooled scones.
Nutrition
Serving: 116g | Calories: 395kcal | Carbohydrates: 51g | Protein: 5.3g | Fat: 20g | Saturated Fat: 9.3g | Trans Fat: 0.5g | Cholesterol: 82mg | Sodium: 410mg | Potassium: 114mg | Fiber: 2g | Sugar: 25g | Vitamin A: 508IU | Vitamin C: 0.1mg | Calcium: 110mg | Iron: 1.9mg
Nutrition is an estimate per serving from USDA FoodData Central, for 4 scones; yolk counted as raw egg yolk (one large yolk 17 g), ¼ cup milk counted as whole milk. Brands and portions vary, so use it only as an approximation.