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Small Batch Apple Cinnamon Scones

Course Breakfast
Cuisine American
Keyword apple scones, fall baking, maple glaze, scones for two
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 4 scones
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

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.