- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter, frozen
- 1/2 cup grated apple*
- 1 large egg
- 1 Tablespoon mil
- 1 cup chopped apple*
* from one large, peeled apple
- 3 tablespoons unsalted butter
- 1/4 cup packed light-brown sugar
- 1 tablespoons heavy cream
- 1/2 teaspoon pure vanilla extract
- pinch teaspoon salt
for the scones:
- Preheat oven to 400 degrees. Line a cookie sheet with a baking mat or parchment paper, and set aside.
- In a medium bowl, mix flour, cup sugar, baking powder, cinnamon, and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal).
- In a small bowl, whisk egg and milk until smooth.
- Using a fork and/or your hands, stir the shredded apple and egg/milk into the flour mixture until large dough clumps form, then added the chopped apple and mix again until the apples are distributed through the dough. Use your hands to press the dough against the bowl into a ball (there may not seem to be enough liquid at first, but as you press, the dough will come together.)
- Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Use a sharp knife to cut into 8 triangles; place on a cookie sheet about 1 inch apart. Bake until golden, about 15 to 17 minutes.
make the glaze:
- Melt the butter and sugar in a saucepan over medium heat, stirring constantly, until sugar has dissolved. Add cream, vanilla, and salt, and bring to a light boil. Remove from heat, and let cool until thickened.
- Cool the scones for at least 10 minutes, then drizzle on glaze and serve.
note: glaze should be drizzled on just before eating, so if not serving immediately, keep glaze separate until ready to serve. If the glaze has thickened, heat very briefly in the microwave (5-10 seconds) to loosen.