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.