Apple Cinnamon Scones with Maple Glaze

I remember when I was a little girl helping my Grandma prepare for her Y’s Menette meeting’s. We would make tea sandwiches and treats together and prep the living room for the meeting. She would let me hang around the meetings for a few minutes to have a snack and then I would go off to help Grandpa in the garden or play some cards. I thought she was so fancy making her afternoon tea.

Afternoon tea is never complete without scones. I have been making scones with my Grandma almost as long as I have been making pies. My Grandma used a recipe passed down to her from her mother. My mom uses the same recipe and at my bridal shower my Grandma gave me a copy of the recipe. Now the original recipe has gotten rave reviews from family and friends for years, they really are the best, but I’m not sure if I’m ready to share the family secret just yet.

Today I am sharing a variation of the original recipe, Apple Cinnamon Scones with Maple Glaze. Perfect for fall and I think Grandma would approve. I made these scones with some whole wheat flour because I like the nutty flavour it has which compliments the cinnamon and apple. I also added the glaze to the scones, because everything is better with maple glaze.

Whole Wheat Apple Cinnamon Scones with Maple Glaze

Yields: 8 Scones

Ingredients:

Scones:

• 1 1/4 Cup All Purpose Flour
• 3/4 Cup Whole Wheat Flour
• 2 Teaspoons Baking Powder
• 1 Teaspoon Cinnamon
• 1/4 Teaspoon Salt
• 1/4 Cup Granulated Sugar
• 1/3 Cup Unsalted Butter, cold and cubed
• 1 Apple, diced
• 1 Large Egg
• 3/4 Cup Milk ( I use 2%, but any dairy milk will work)

Glaze

• 2 Cups Confectioner (Icing) Sugar
• 1/4 Cup Pure Maple Syrup
• 3 Tablespoons Half and Half

Directions:

Preheat the oven to 400° F. Line a baking sheet with parchment paper, set aside. Sift together flour, baking powder, cinnamon, salt and sugar. Using two forks or a pastry cutter cut butter into flour. Stir in the diced apple.

In a liquid measuring cup whisk together milk and egg. Pour 3/4 of a cup of the mixture into the dry ingredients, set the remaining mixture aside. Using your hands or a wooden spoon gently mix the wet and dry ingredients until just combined (some flour may still show).

Turn the dough onto a floured surface and form into a disk. Flatten the dough with your hands until it is 2 inches tall (do not use a rolling pin). Cut the dough into 8 wedges. Lay the scones on the baking sheet. Brush the scones with the reserved milk and egg mixture. Bake scones for 20-30 minutes until golden brown. Allow to cool completely.

In a small bowl whisk confectioner sugar, maple syrup and half and half together. Glaze should be opaque, thick and pourable.

Drizzle glaze onto cooled scones. Allow glaze to set before serving.

Adapted from, Granny Robinson’s Scones