Recipe By lutzflcat
Published Sep 10th
Prep 20m Cook 15m Additional 30m Ready In 1h 5m
Servings 12 scones Calories 120

Buttermilk brings a bit of tang and tenderness and is a great partner to the scones’ sweet-spicy cinnamon flavor. Expect a crunchy golden exterior with crumbly edges and a soft center.

Recipe Ingredients

  • 2 ⅓ cups all-purpose flour
  • ¼ cup brown sugar
  • 4 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 6 tablespoons frozen unsalted butter
  • 1 cup whole buttermilk
  • 1 large egg
  • 1 ¼ cups tart apples - peeled, cored, and cut into 1/2-inch cubes
  • ½ cup confectioners' sugar
  • 2 tablespoons maple syrup
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon grated nutmeg

Cooking Directions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a cookie sheet with parchment paper.
  2. 2 Whisk together flour, brown sugar, baking powder, cinnamon, and salt in a large bowl.
  3. 3 Quickly shred butter into the flour mixture. Using a fork, gently work butter into the flour until it is the consistency of coarse crumbs.
  4. 4 Whisk buttermilk and egg together in a small bowl and pour over the flour mixture. Use a spatula to combine until just moist. Gently fold in chopped apples, using your hands if necessary, until it just comes together. Do not over mix the dough.
  5. 5 Turn dough out onto a lightly floured surface, divide in half, and pat each half into a 5-inch circle. Using a bench scraper or knife coated with cooking spray, cut into 6 wedges. Place wedges, not touching, on the prepared cookie sheet
  6. 6 Bake in the preheated oven until light golden brown, about 15 minutes. Transfer to a wire rack to cool, about 30 minutes.
  7. 7 Whisk confectioners' sugar, maple syrup, and cinnamon together until a smooth glaze forms. Drizzle over scones and garnish with grated nutmeg.

Nutrition Facts

  • Calories 120
  • Carbohydrate 15.4 g
  • Cholesterol 31.6 mg
  • Fat 6.4 g
  • Fiber 0.5 g
  • Protein 1.3 g
  • Saturated Fat 3.9 g
  • Sodium 289.3 mg
  • Sugar 13.9 g

Chef's Notes

Handle the dough as little as possible and don't overcook, which will lead to tough scones.


  1. I followed the recipe as instructed and the scones came out moist, but not a whole lot of flavor, until we used about a tablespoon of apple butter on each one.
  2. Was great bunch finisher.

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