Cinnamon Glazed Cranberry Apple Scones
The double dose of cinnamon in Cinnamon Glazed Cranberry Apple Scones is enough to get anyone out of bed in the morning! Spiced apples and pecans, chewy cranberries and warm cinnamon sugar dripping from buttery scones? Yes, please!
Equipment
- Food Processor
- Mixing Bowl
- Dough scoop
- Cookie sheet
Ingredients
Scones
- 2¾ cups all purpose flour King Arthur is my favorite
- ⅓ cup brown sugar
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp ground ginger
- ⅛ tsp nutmeg
- ½ cup butter, COLD 1 stick
- 1 medium apple, peeled and chopped ½" pieces
- ½ cup dried cranberries substitute golden raisins or dried cherries
- ½ cup chopped pecans substitute walnuts
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup milk regular, buttermilk or plant based
Glaze
- 1 cup powdered sugar
- 1 tsp cinnamon
- 1/2 tsp vanilla extract
- 2 tbsp milk
Instructions
To Make Scones
- Put flour, sugar, baking powder, spices and salt in the bowl of the food processor and whirl to blend.
- Cut the butter into 8 or so pieces, add to the food processor. (If you're using pecans or walnuts and need them chopped, add along with the butter.) Pulse 12 times to cut in the butter and chop the nuts.
- Pour mixture into a largish mixing bowl. If there are any large chunks of butter just smoosh them into the flour with your fingers. Add the apples, cranberries and nuts if you didn't chop them in the previous step.
- Crack the eggs into a 2-cup glass measuring cup. Add vanilla, then add milk until the mixture reaches the 1-½ cups mark. (This will be about ¾ cup.) Whisk together well.
- Add the egg mixture to the bowl of dry ingredients and fold in gently with a rubber spatula to combine. If you see a lot of flour in the bottom of the bowl after you've stirred a few times you can add a little more milk to make a dough that's moist but not wet.
- Chill the dough for about 30 minutes if you have the time. This step is optional but will greatly improve your scones!
- Scoop dough onto a parchment lined cooky sheet. This recipe makes about 12 scones using a 2 ounce scoop. If you don't have a scoop use a spoon to plop the dough onto the tray.
- Bake at 375° for 25-30 minutes until nicely browned.
While the scones are baking make the glaze:
- In a glass measuring cup whisk together all glaze ingredients, adding more milk as needed to make it pourable.
Now back to the scones:
- When scones are golden brown and cooking time is up, remove from the oven and immediately top with Cinnamon Glaze, dividing it equally between the scones.
If you're not serving them right away:
- If you're not serving the scones right away, don't glaze them. Instead, let them cool completely on a wire rack before placing in plastic bags for freezer storage. When you're ready to serve, let the scones come to room temperature in the bag then place on baking sheet in a 375° oven til hot. Make and top with the Cinnamon Glaze as above.
Notes
A fun substitution idea:
- Peeled and chopped pears would be nice with dried blueberries and pecans. Make a Vanilla Glaze by just leaving out the cinnamon.