Ingredients

The following ingredients have 4 Servings
  • 2 cups all-purpose flour
  • 1/4 cup raw cane sugar
  • 1 1/4 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, cold
  • 3/4 cup diced Granny Smith apples
  • 1/2 cup candied pecans, roughly chopped
  • 3/4 cup buttermilk, cold
  • 1 tsp vanilla extract
  • 1 tbsp unsalted butter
  • 3 tbsp powdered sugar
  • 2 tbsp maple syrup
  • 1/2 tsp vanilla extract
  • 1/8 tsp sea salt

Instruction

  • Preheat oven to 400°F. Whisk together flour, sugar, baking powder, cinnamon, baking soda, and salt in a large bowl. 
  • Grate the cold butter using a cheese grater. This is an easy way to get it into small pieces to incorporate in the dry ingredients. If you do not have a cheese grater, you can just cut into small cubes. Blend the grated butter in with the flour mixture using a pastry cutter or 2 knives. The mixture should be clumpy and look like course crumbs. Mix in the apple and pecans.
  • In a small measuring cup, mix together the buttermilk and vanilla. Mix into the flour mixture until JUST incorporated. DO NOT over mix, this will make the scones too dense. 
  • Put a small amount of flour onto a clean surface and knead the dough briefly. Shape the dough into a circle that is about 1 1/2 inches thick. Cut the circle in half and then each half into 4-5 wedges (depending on how big you want your scones). 
  • Put the wedges on a baking sheet covered with parchment paper. Brush the tops with a little bit of milk and then lightly sprinkle with sugar and/or cinnamon.
  • Bake for 20-22 minutes until tops are golden brown and toothpick inserted comes out clean.
  • While scones are baking make the glaze. Add butter to small saucepan over medium-high heat and brown until it smells toasty, about 2-3 minutes. Remove from heat and stir in the powdered sugar, maple syrup, vanilla extract and salt.
  • Let the scones cool slightly and then drizzle on the glaze.