Last week was ALL ABOUT SCONES. I tend to get into these big baking/learning frenzies where I get stuck on learning about one specific type of dish or dessert. I want to know all the ins and outs of it and I want to "perfect" it. Though there is still so much more to learn and I'm still not done recipe testing for some other flavors, this one is just delish. It is absolutely perfect for fall & winter. I love the spices in it and the sweetness of the apples. I'm usually not the one to like mushy baked apples, but the way these are cooked before adding them in makes it so much tastier. Plus I used honey crisp apples which still gives it some texture. And I haven't even gotten to the maple glaze... I want to put that SH*T on everything! It's mighty tasty and reminds me a lot of those cooler days we have waiting ahead.

P.S. I'm not sure if anyone has ever invented baby scones yet, but I feel like I just created something AHHH-MAAAZING! Bite sized BABY SCONES!


makes 10 scones


for the apples

  • 2 small honey crisp apples (diced into small pieces).
  • 1 tbsp. unsalted butter
  • 1/2 cup light brown sugar
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg

for the scones

  • 3 cups white whole wheat flour
  • 1 1/2 tbsp. baking powder
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/4 tsp. ginger
  • 1 tbsp. granulated sugar
  • 1/2 tsp. salt
  • 1/2 cup unsalted butter (very cold & cubed)
  • 1 1/2 cup buttermilk

for brushing

  • 1 egg
  • 2 tbsp. heavy cream

for the maple glaze

  • 1 1/2 cup powdered sugar
  • 3-4 tbsps. maple syrup


for the apples (can be made a day ahead)

  • In a sauce pan, melt the butter & sugar with the spices, then add the diced apples.
  • Cook over medium heat till the apples just begin to soften, stirring frequently as to not burn the sugar.
  • Pour into a heatproof bowl & set aside to cool to room temp.
  • Place apples in the fridge till cool (~3hrs).
  • Once cooled, scoop out the apples into another bowl, leaving the syrup behind & set aside.

for the scones

  • Preheat oven to 400°F & line a baking sheet with parchment paper.
  • In a bowl, shift together flour, baking powder, sugar, salt & spices.
  • Cut your chilled butter into little pieces and toss them into the flour.
  • Using your hands work the butter into the flour mixture, making sure that each piece of butter is coated with flour. It should resemble course sand if done right.

*at any time you feel like your hands are too hot and you’re melting the butter, pop it into the fridge for 5 mins.

  • Gently fold in the drained apples, making sure they are coated with flour.
  • Make a well in the middle and pour in the buttermilk.
  • Continue to fold until it resembles a crumbly dough.
  • Lightly flour your work surface and knead the dough a couple times till it comes together. DO NOT overwork the dough.
  • Divide the dough into two rectangles and cut out 10 scones.
  • In a small bow, whisk together the egg & heavy cream.
  • Brush the tops with the egg wash & bake for 25 mins or until the tops have browned slightly.

for the maple glaze

  • In a small bowl mix together the powdered sugar & maple syrup till smooth.
  • Add in more syrup for a thinner consistency.
  • Drizzle over warm apple scones.

*optional: sprinkle flaky sea salt on top