Last week I decided that I just don’t care what the weather report says. I turned down the AC, turned up the oven, and made a batch of Apple Cinnamon Scones with Almond Maple Glaze. Sure, being in the kitchen with the oven on made me sweat. But for a full twenty minutes, the smell of the apple cinnamon scones made me think that fall had actually arrived in Baja Arizona. Call it ignorant bliss, but it worked.
Truth be told, scones aren’t exclusively a fall treat. These scones, however, are filled with seasonal apples from Tucson CSA that, when cooked, make your house smell like that one apple cinnamon candle from Michael’s and bring back memories of stepping on crunchy leaves on a crisp fall morning. These organic apples are not the waxy, mushy, tasteless apples from your elementary school cafeteria. They’re crisp, flavorful treats that pair well with a sprinkle of cinnamon, a spoonful of homemade peanut butter, and a batch of Apple Cinnamon Scones with Almond Maple Glaze.
Scones can be dry, crumbly bricks that make you want to cry tears of frustration and sadness. These Apple Cinnamon Scones with Almond Maple Glaze, however, are moist, tender, and perfectly sweet scones that will make you want to cry tears of joy.
Soft, buttery cinnamon scone dough is filled with pieces of apples that have been simmered with cinnamon and honey. Once the scones are baked, they’re drizzled with a healthy dose of almond maple glaze that’s reminiscent of caramel but is somehow way better. I can attest to the fact that these Apple Cinnamon Scones with Almond Maple Glaze are good with tea, a steaming cup of coffee, and a scoop of vanilla ice cream.
It’s almost fact that making a batch of Apple Cinnamon Scones with Almond Maple Glaze every day will make fall come faster. We all want that, don’t we?
Place diced apples, water, honey, and a generous pinch of cinnamon in a small saucepan over medium-low heat. Cook the apples, stirring occasionally, until they are soft (you may need to add more water to the saucepan if it evaporates before the apples have softened). Mash the cooked apples with a potato masher or a large fork a few times, until the apple pieces are smaller in size. Remove from the apples from the heat and allow them to cool.
Heat the oven to 375º. Place a piece of parchment paper on a large baking sheet. Place flours, brown sugar, baking powder, cinnamon, ginger, and sea salt in the bowl of a food processor. Pulse the ingredients together a few times. Add the diced butter to the bowl of the food processor and pulse the ingredients together a few more times, until the butter is mostly incorporated into the flour mixture.
Whisk the egg and milk together in a glass measuring cup. With the food processor on low, pour the milk mixture into the bowl of the food processor, stopping as soon as the dough has formed.
Pour the dough onto a well-floured clean surface. Spoon the cooked apples on to the dough and use your hands to incorporate the apples into the dough. Shape the dough into a rough circle, about 2" high. Cut the circle of dough into eight even triangles. Place the triangles of dough onto the prepared baking sheet, making sure that they have space to grow as they bake.
In a small bowl, stir together the cinnamon and sugar. Brush each unbaked scone with melted butter and sprinkle each with about a teaspoon of the cinnamon and sugar mixture.
Bake the scones for 15-20 minutes, or until they are golden brown on the top and bottom but still tender on the inside. While the scones cool, make the almond maple glaze.
In a small bowl, whisk together almond butter, coconut oil, maple syrup, and cinnamon until the glaze resembles caramel. Once the scones have cooled, drizzle the glaze over each one.