Ingredients:

  • 2 ½ cups All-Purpose Flour (Plain Flour), plus extra for dusting
  • ⅓ cup Granulated Sugar
  • 1 Tbsp Baking Powder
  • 1 tsp Ground Cinnamon
  • ½ tsp Ground Nutmeg
  • ½ tsp Fine Sea Salt
  • 1 stick (8 Tbsp) Unsalted Butter, cut into ½-inch cubes (intensely cold)
  • 1 Large Egg, lightly beaten
  • ¾ cup Cold Buttermilk (or heavy cream)
  • 1 medium Tart Apple (Granny Smith or Bramley), peeled, cored, and very finely diced
  • 1 ½ cups Powdered Sugar (Icing Sugar), sifted
  • 3 – 4 Tbsp Apple Cider (or Milk)
  • ½ tsp Vanilla Extract
  • ¼ tsp Ground Allspice or Cloves (Optional)

Instructions:

  1. Combine Dry Ingredients: Whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt in a large bowl.
  2. Cut in the Butter: Add the chilled butter cubes to the dry ingredients. Using a pastry blender or fingertips, cut the butter into the flour until the pieces resemble coarse crumbs mixed with pea-sized pieces. Work quickly to ensure the mixture does not become oily.
  3. Fold in Apples: Gently toss the finely diced apple pieces into the flour/butter mixture. Ensure they are evenly coated.
  4. Add Wet Ingredients: In a separate small bowl, whisk the cold buttermilk and the beaten egg together. Pour the wet mixture into the dry ingredients.
  5. Mix Gently: Use a spatula or wooden spoon to mix only until the dough just comes together. Do not overmix; a few dry spots are better than tough scones.
  6. Form the Disk: Turn the shaggy dough out onto a lightly floured surface. Knead 3-4 times just to incorporate any loose flour. Pat the dough into a thick, round disk, approximately 1-inch (2.5 cm) thick.
  7. Shape: Cut the disk into 8 equal triangular wedges. Place the scones onto a parchment-lined baking sheet. For maximum lift, use a sharp, clean cut and do not twist the knife or cutter.
  8. Chill and Preheat: Place the entire tray of scones into the refrigerator for at least 30 minutes. During the last 10 minutes of chilling, preheat the oven to 400°F (200°C).
  9. Bake: Bake for 16-18 minutes, or until the tops are puffed, golden brown, and cooked through. Transfer the scones to a wire rack to cool completely before glazing.
  10. Whisk Glaze: Sift the powdered sugar into a small bowl. Add the vanilla, allspice/cloves (if using), and 3 tablespoons of apple cider. Whisk until smooth. Add more cider, half a teaspoon at a time, until the glaze reaches the consistency of thick pouring cream.
  11. Glaze: Once the scones are completely cool, drizzle the spiced glaze generously over the top. Allow the glaze to set for 5 minutes before serving the flaky Apple Scones with Spiced Glaze.