Glazed Apple Cinnamon Scones Bakery Style

$- 2 cups all-purpose flour - 1/2 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon salt - 1/4 cup unsalted butter, cold and cubed - 1/2 cup buttermilk - 1/2 teaspoon vanilla extract - 1 egg, beaten (for egg wash) - 1 medium apple, peeled and diced (preferably Granny Smith) - 1/2 cup powdered sugar (for glaze) - 2 tablespoons milk (for glaze) - Extra cinnamon (optional) Gather these ingredients to achieve that perfect bakery-style scone. The dry ingredients form the base while the wet ones bring moisture and flavor. Diced apples add a fresh crunch, and the glaze ties it all together with sweetness. Using cold butter helps create a flaky texture, which is key. Each element plays a vital role in making these scones delightful. - Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. - In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, cinnamon, and salt. Make sure they mix well. - Cut the cold, cubed butter into the dry mixture. Use your fingers or a pastry cutter. Mix until it looks crumbly, like coarse sand. - Stir in the diced apple. Make sure the pieces are spread evenly in the mix. - In a separate bowl, mix the buttermilk and vanilla extract. Slowly add this to the dry mix. Stir gently until just combined. A few lumps are fine; don’t overmix. - Transfer the dough to a floured surface. Pat it into a rectangle about 1 inch thick. Cut it into triangles or circles as you like. Place them on your baking sheet. - Brush the tops with the beaten egg for a nice, golden finish. If you like, sprinkle extra cinnamon on top. - Bake in the preheated oven for 15-18 minutes. They should be golden brown when done. - While they bake, mix the powdered sugar and milk in a small bowl for the glaze. Adjust the thickness as needed. - Once the scones cool for a few minutes, drizzle the glaze over each one. Enjoy the sweet aroma! To get the right scone texture, use cold ingredients. Cold butter makes the scones flaky. Keep your buttermilk cold, too. Avoid overmixing the dough. Mix until just combined. A few lumps are okay. Overmixing makes them tough, not tender. You can add spices for more flavor. Try nutmeg or cardamom for a twist. Fresh ingredients make a big difference. Use a tart apple, like Granny Smith, for a nice balance. The best taste comes from fresh, ripe apples. Serve scones warm on a rustic board. A small bowl of glaze on the side makes it fun. Add thin apple slices on top for a lovely look. Pair them with tea or coffee. The warm flavors go well with a hot drink, making your snack time special. {{image_2}} You can change the apple type for your scones. A sweeter apple like Fuji works well. Tart apples such as Honeycrisp can also add a zing. If you want to be bold, try adding pears. They pair nicely with cinnamon. Cranberries add a tart twist and pop of color. Need a gluten-free option? Use a gluten-free all-purpose flour blend. Make sure it has xanthan gum for the right texture. If you follow a vegan diet, swap the buttermilk with almond or oat milk. You can also use a vegan butter substitute for a dairy-free scone. Want to add more texture? Toss in chopped nuts like walnuts or pecans. Chocolate chips bring a sweet surprise to each bite. For a bright finish, mix in some citrus zest like orange or lemon. This adds freshness and enhances the cinnamon flavor. To store leftover scones at room temperature, place them in a sealed container. This keeps them fresh for about two days. Avoid stacking them too high to prevent squishing. If you want, you can add a paper towel to absorb extra moisture. For long-term storage, freeze the scones. Wrap each scone in plastic wrap, then put them in a freezer bag. They can last up to three months in the freezer. When you're ready to enjoy them, let them thaw at room temperature. To reheat, preheat your oven to 350°F (175°C). Bake the scones for about 10 minutes. This helps them regain their warmth and crispness. In short-term storage, scones last about two days at room temperature. In the fridge, they last up to a week. When frozen, they can last about three months. Just remember to check for any signs of freezer burn before eating. To make your scones fluffier, use cold butter. Cold butter helps create layers. It traps air, making the scones rise better. Mix gently to avoid overworking the dough. Overmixing can lead to tough scones. Also, adding a bit more baking powder can help. Make sure your baking powder is fresh. Yes, you can use regular milk. Buttermilk adds tang and moisture. If you lack buttermilk, mix milk with vinegar or lemon juice. Use one tablespoon of vinegar or juice per cup of milk. Let it sit for five minutes before using. This mix mimics buttermilk's acidity and thickness. To reheat scones, use an oven. Preheat it to 350°F (175°C). Place the scones on a baking sheet. Heat for about 5 to 10 minutes until warm. You can also microwave them. Wrap each scone in a damp paper towel. Heat for 15 to 20 seconds. This helps keep them soft. In this post, we explored the key ingredients for scones, from dry to wet. I shared step-by-step instructions to help you mix and bake perfect scones. You learned tips for texture and flavor, plus variations to suit any taste or diet. Don’t forget storage tips to keep your scones fresh! Experiment with flavors and enjoy these treats any time. With practice, you'll master scones that impress everyone. Enjoy baking!$

Glazed Apple Cinnamon Scones Bakery Style

Indulge in the delightful flavors of Glazed Apple Cinnamon Scones that are perfect for any occasion! These scones are easy to make and packed with juicy apple pieces and warm spices that will fill your kitchen with a wonderful aroma. Drizzle with a sweet glaze for an extra treat. Ready in just 35 minutes, they make a great breakfast or snack. Click to discover the full recipe and try it today! #Scones #BakingRecipes #AppleDessert #HomemadeTreats

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Ingredients

2 cups all-purpose flour

1/2 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 cup unsalted butter, cold and cubed

1/2 cup buttermilk

1 medium apple, peeled and diced (preferably Granny Smith)

1/2 teaspoon vanilla extract

1 egg, beaten (for egg wash)

1/2 cup powdered sugar (for glaze)

2 tablespoons milk (for glaze)

Extra cinnamon for sprinkling (optional)

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, ground cinnamon, and salt until well combined.

Add the cold, cubed butter into the flour mixture. Use a pastry cutter or your fingers to mix until the mixture is crumbly and resembles coarse sand.

Stir in the diced apple, ensuring they are evenly distributed throughout the mixture.

In a separate bowl, combine the buttermilk and vanilla extract. Slowly pour the wet ingredients into the dry ingredients, mixing gently until just combined. Be careful not to overmix; a few lumps are okay.

Transfer the dough onto a floured surface and pat it into a rectangle about 1 inch thick. Cut the dough into triangles or circles, depending on your preference, and place them on the prepared baking sheet.

Brush the tops with the beaten egg for a golden finish and sprinkle a little extra cinnamon over them if desired.

Bake in the preheated oven for 15-18 minutes, or until the scones are golden brown.

While the scones are baking, prepare the glaze by mixing the powdered sugar and milk in a small bowl until smooth. Adjust the consistency by adding more powdered sugar for thickness or more milk for a thinner glaze.

Once the scones are done, let them cool for a few minutes on a wire rack, then drizzle the glaze generously over each scone.

Prep Time: 15 minutes | Total Time: 35-40 minutes | Servings: 8 scones

- Presentation Tips: Serve the scones warm on a rustic wooden board, with a small bowl of additional glaze on the side for dipping. Garnish with thin apple slices for added visual appeal.