Maple Pecan Apple Scones

Happy Friday lovelies!

Long time – no recipe share huh!? I’ll say! It’s been a whirlwind of a summer, but the dust is starting to settle & I promise I will be blogging more recipes in the coming weeks. Especially as the seasons to Fall, because it is after all my most favourite season – for many reasons but mainly because it is the season on apples & apples are probably my favourite seasonal fruit to bake with (and you know… eat, obvs).

So I though what better way to welcome in fall, than with a recipe that has fresh apples as the star!

Truth be told this recipe has been a long time coming for me. I have been trying to perfect an apple scone recipe, for what feels like foreverrrrr… 

But my perpetual recipe testing was not time wasted because I finally did it! I have landed on the perfect apple scone recipe & I couldn’t wait another second to share it with you guys, because well… you need to make them for yourselves of course. 😀

These scones are buttery, tender, flaky & oh so delicious. I really can’t stress how much I am in love with these scones – like really in love. Like I want to just build a scone house out of them & then take a bath in the maple glaze……. Did I take that one too far? is this getting a little weird now? Okay moving on…

 

For real though guys, the subtle spice from the cinnamon, mixed with the maple syrup and the sweet apples is like the most unbelievable flavour bomb, ever.

Cooking the apples a bit in a little bath of brown sugar and cinnamon, before adding them to the dough was the final step that took these scones to the next level for me – because every time you bite into the scone and get a tender chunk of sweet, spiced apple……… it’s like a little taste of apple pie like heaven.

Honestly guys, I’m seriously drooling as I write about these scones right now. The last batch I made was about a week ago, and I’m feeling pretty deprived…. these are definitely on the “to bake” list for this weekend, because otherwise I might go into scone withdrawal. What? that’s a real thing….. 

Anyways lovelies, I’m trying to squeeze this post in before I start work so I have to run – but as always I hope you give this recipe a try & that you love them as much as I do! Have a beautiful weekend & Happy Baking <3 <3

KPxoxo

Maple Pecan Apple Scones

Makes: 12 Medium scones

Things you need…

Spiced Apples
1 cup fresh apples, chopped
1 tbsp butter
2 tbsp brown sugar
3/4 tsp cinnamon
1/4 tsp nutmeg

Scones
2 1/2 cups all purpose flour
1 tbsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/8 tsp nutmeg
1/4 tspof salt
1/4 cup brown sugar
2/3 cup butter, cubed
1/4 cup maple syrup
3/4 cup buttermilk
1 egg
1 1/2 tsp vanilla
1/2 cup toasted pecans

Maple Glaze 
1 1/ 2 cup icing sugar
2-3 tbsp maple syrup {+ more if needed}
1/4 tsp vanilla

How to make…

Spiced Apples
In a saucepan over medium heat, melt the 1 tbsp of butter & add the chopped apples to the pan. Sprinkle with brown sugar, cinnamon, nutmeg & toss everything to combine. Cook the apples over medium heat, until tender but not mushy  – about 4-5 minutes. Remove from heat & set aside to cool completely to room temperature.

Scones
Preheat your oven to 400F degrees if it is on regular or 375F if you are using a convection oven; Line 2 baking sheets with parchment paper; set aside.

In a small mixing bowl, whisk together buttermilk, maple syrup, egg & vanilla. Place in the refrigerator until ready to use.

Next, in a large mixing bowl, whisk together flour, brown sugar, baking soda, baking powder, cinnamon, nutmeg and salt, until evenly combined.

Add in your cubes of cold butter and lightly toss to coat each of the butter cubes with the flour mixture. Begin working the butter into the dry ingredients with your fingers or with a pastry cutter until most of the butter chunks are the size of peas, with a few larger almond sized chunks. Add the cooled apples & toasted pecans & toss to evenly distribute.

Drizzle the buttermilk mixture over the dry ingredients and use a fork or spatula to gently fold the wet into the dry ingredients until a ragged dough forms.

Turn the ragged dough out onto a cool lightly flour work surface to fold the dough. Gently fold the right half of the dough over onto the left half; repeat this process 3-4 times to create those flaky scone layers!

Now divide your dough into 2 parts. Dust the top of your dough with a bit more flour and gently shape each half into a disk. Use your fingers or a rolling pin to press each disk into a 3/4-1 inch thick disk. Use a sharp knife to cut each disk into 6 equal parts, so you end up with 12 scones in total.

Place the 12 scones onto your prepared baking sheets; Brush the tops of the scones with melted butter and sprinkle with coarse sugar.

Place one tray at a time into the center rack of your oven and bake for 18-23 minutes or until the tops are golden brown and the tops spring back to your touch. Set the tray on a cooling rack to cool for about 5 minutes.

For the Glaze: Simply whisk 2 tbsp maple syrup, icing sugar & vanilla together until smooth and creamy – depending on the consistency you may need a touch more cream. Once the scones have cooled for a few minutes, drizzle with the glaze & serve.

**Note – your scones will cook a bit faster if you are using a convection oven.