Simple and Amazing Apple Scones with Maple Glaze

I am obsessed with making scones at home. I love to make for my family for breakfast, and when I had a surplus of apples, these apple scones with a maple glaze became my kids’ new favorite.

These scones don’t use any fancy ingredients, and they’re ready in about a half hour. The maple glaze makes them even better, but it is optional, as my husband may have helped himself to one before it was ready and declared it delicious.

This recipe makes eight scones, which is enough for a breakfast and a half around here. My kids assure me they’re just as good the second day – because you know I didn’t get any when there was only enough for half of us!

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What Kind of Milk Should I Use?

Whole milk works best for these scones because its higher fat content creates a richer texture and helps keep the scones tender. If you have it on hand, whole milk is the best choice.

That said, any milk will work in this recipe. You can substitute 2 percent, skim milk, or even non-dairy alternatives like almond, oat, or coconut milk. Just keep in mind that lower-fat or plant-based milks may result in slightly drier scones.

When my younger kid had a dairy issue, I used to make these with coconut oil and rice milk all the time, and it worked well. But the whole milk ones? Definitely better.

Can I Use Granulated Sugar Instead of Brown Sugar?

Yes, this does work as a substitute, but I prefer brown sugar. Brown sugar contains molasses, which brings out warm, caramel-like notes and keeps the scones softer for longer.

If you substitute granulated sugar, the scones may lack a little of the same flavor, but most of the scones I make use only granulated sugar. Without brown sugar, they will still taste good.

Why Should I Use Unsalted Butter?

Using unsalted butter allows you to control the amount of salt in the recipe. Different brands of salted butter contain varying amounts of salt, which can throw off the balance of flavors.

Since the recipe already includes a half teaspoon of salt, unsalted butter ensures that the scones aren’t too salty. If you only have salted butter, you can still use it — just omit the added salt in the dry ingredients, but your butter may have more or less salt in it already.

What Kind of Oats Should I Use?

Use old-fashioned rolled oats for these scones. They provide structure and texture without making the dough too dense, as well as absorbing some moisture while baking, which helps to keep the scones tender.

Do not use instant oats or quick oats, as they break down too quickly and can make the scones dry and crumbly. I don’t recommend steel-cut oats because they remain too firm even after baking and can make the scones overly dense.

Why Is It Important to Use Real Maple Syrup?

You can’t compare the flavor of real maple syrup to fake syrups. They just…aren’t the same in taste at all.

If you use imitation syrup, the glaze may end up overly thick or cloyingly sweet. Look for 100% pure maple syrup, and use either Grade A Amber or Dark.

What Kind of Apples Work Best for These Scones?

Firm, slightly tart apples work best in this recipe because they hold their shape while baking and provide a good balance of sweetness and acidity. My favorite is Granny Smith, but Honeycrisp and Braeburn apples are excellent choices because they don’t turn mushy in the oven and add a nice contrast to the sweet glaze.

My local grocery store had a sale for $0.99 for a three pound bag of apples. And a limit of two, so you know what I did.

If you prefer a sweeter scone, Fuji or Gala apples also work well, but they have a softer texture. To keep the apples from releasing too much moisture into the dough, chop them into small, even pieces and don’t use overripe apples.

How Many Apples Do I Need for Two Cups of Chopped Apples?

The number of apples you need depends on their size and variety. On average, one medium apple yields roughly one to one and a quarter cups of chopped apples.

This means you will need about two medium apples or one large apple to reach 2 cups of chopped fruit. When I use Granny Smith, I can usually get two cups from a single apple.

If you’re using smaller apples, such as Gala or Fuji, you may need two to three apples to get the full two cups. To be sure you have enough, have an extra apple on hand, and you can always eat it when you don’t need it for this recipe.

Do I Have to Glaze the Scones?

No, the glaze is optional, but it adds extra sweetness and really takes them from good scones to amazing scones. The scones have enough natural sweetness from the apples and brown sugar to be enjoyed on their own.

If you want a lighter alternative, consider brushing the scones with a little melted butter and sprinkling them with cinnamon sugar before baking. This gives them a slight crunch on top while keeping the insides soft and tender.

Can I Make These Scones Ahead of Time?

Yes, you can make these scones in advance and store them for later. If you want the freshest taste, bake them and store them at room temperature in an airtight container for up to two days. The glaze may soften over time, but the scones will still taste great.

For longer storage, freeze the scones without the glaze for up to three months. Wrap them tightly in plastic wrap and place them in a freezer-safe bag.

When you want to eat them, let them thaw at room temperature or warm them in a 300 degree oven for five to seven minutes. Then make your glaze, and enjoy!

How to Make Apple Scones

Preheat your oven to 450 degrees. Melt your butter, and set it aside to cool slightly while you prep the other ingredients.

Mix together the flour, oats, sugar, baking powder, salt, cinnamon, and nutmeg in a large bowl.

Add the milk to a measuring cup, and add the egg and vanilla, then mix thoroughly. This avoids dirtying another bowl.

Add the wet ingredients to the dry ingredients, and use a spatula to gently mix them together. Stop when there are just a few streaks of flour remaining.

Chop your apple, avoiding the core and seeds. Add the chopped apple to your mixture, and stir again. It will look like way too much apple, but that’s ok. We want that apple flavor, and it will hold together in the end.

Dump the mixture onto a silpat or other a lightly floured surface. Using your clean hands, form it into a circle about eight inches in diameter and one inch tall.

Use a bench scraper or a knife to cut them into 8 triangles. Cut the circle in half, then into quarters, and finally eighths.

Use your bench scraper or a large spatula to gently pick up the triangle shapes and place them on a silpat or parchment-covered baking sheet. Alternate directions to give them space to bake, and tuck in any apple pieces that may have fallen out as you cut and moved them.

Bake the apple scones at 450 degrees for 12 to 14 minutes until they are golden brown. Let them cool before glazing.

To make your glaze, add the powdered sugar, maple syrup, milk, and vanilla into a small bowl and mix with a fork. You want it thin enough to drizzle but relatively thick. Adjust ingredients as necessary to get the texture you want.

Once the scones have cooled a bit, use the fork to drizzle the glaze over the scones. If you can, wait for the glaze to harden before enjoying them.

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