Cinnamon Apple Scones with Salted Maple Icing

Yield: 8

Ingredients

For the scones

2 ½ (300g) cups all-purpose flour

¼ (50g) cup light brown sugar

1 tbsp baking powder

1 tsp ground cinnamon

½ tsp fine sea salt

½ cup (113g) cold unsalted butter, cubed

1 ½ cups granny smith apple, peeled and chopped (about 2 small apples)

¾ cup whipping cream (also called heavy cream), plus 2 tbsp to brush tops

1 large egg

1 tsp vanilla extract

For the icing

1 tbsp unsalted butter

¼ cup real maple syrup

1 cup powdered sugar, sifted

pinch of salt

Instructions

1. Line a baking sheet with parchment paper. In a large bowl whisk together flour, sugar, baking powder, cinnamon and salt.

2. Add the butter and toss to coat with flour mixture. Using your fingers, pinch the butter into the flour until pea-sized pieces form and you have a sandy texture.

3. Add the apples and toss to coat with flour. 

4. In a small bowl or large measuring cup, whisk together the whipping cream, egg and vanilla. 

5. Add the wet mixture to the dry mixture and use a fork to gently mix until everything is just combined.

6. Transfer the dough to a clean work surface and press into an 8 inch disk. Using a bench scraper or sharp knife, cut into 8 equal wedges using a straight down and up motion so you don’t seal the edges. Place equally spaced out on the parchment lined baking sheet and put into the freezer for 15 - 20 minutes.

7. While the scones are chilling, preheat the oven to 400°F. 

8. Take the scones out of the freezer and brush with the extra whipping cream. Bake for 20 - 24 minutes, or until golden brown.

9. Once the scones are completely cool, put the butter and maple syrup into a small saucepan over medium heat. Melt the butter, remove from heat and whisk in powdered sugar and salt. Drizzle the icing over the scones.

Notes

- a little more apple is okay

- wet ingredients should be cold

- rotate halfway through if your oven bakes unevenly

- you can use salted butter in the icing instead of adding salt