Ingredients:

  • 2 cups All-Purpose Flour (240g)
  • 1/4 cup Granulated Sugar (50g)
  • 1 Tbsp Baking Powder
  • 1/2 tsp Salt
  • 6 Tbsp very cold Unsalted Butter, cubed (85g)
  • 1 cup finely diced Granny Smith Apples (150g)
  • 1/2 tsp Ground Cinnamon (for apples)
  • 2/3 cup very cold Heavy Cream or Buttermilk (160ml)
  • 1 large Egg (for egg wash)
  • 1 tsp Water (for egg wash)
  • 3 Tbsp Unsalted Butter (for glaze)
  • 1 cup Powdered Sugar, sifted (120g)
  • 1-2 Tbsp Milk or Cream (for glaze)
  • 1/2 tsp Vanilla Extract
  • 1/4 tsp Ground Cinnamon (for glaze)
  • Pinch of Ground Nutmeg (for glaze)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss the diced apples with 1/2 tsp cinnamon and set aside.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining.
  4. Gently fold in the prepared diced apples.
  5. Create a well in the center and pour in the very cold cream/buttermilk. Mix just until a shaggy dough forms. Do not overmix.
  6. Turn the dough onto a lightly floured surface. Gently pat or roll to a thickness of about 3/4 inch (2 cm). Dip a 2.5-inch cutter in flour, then press straight down (do not twist) to cut out 8 rounds. Place on the prepared baking sheet.
  7. Place the scones in the refrigerator for 30 minutes to chill. This is crucial for a high rise.
  8. Brush the tops lightly with the beaten egg wash (egg mixed with 1 tsp water). Bake for 15–18 minutes, or until risen high and golden brown.
  9. While baking, make the glaze: Melt the 3 Tbsp of butter in a small saucepan over medium heat. Cook, swirling often, until the milk solids turn a nutty brown and it smells fragrant (beurre noisette). Immediately remove from heat and transfer to a small bowl.
  10. Whisk the sifted powdered sugar, vanilla, cinnamon, and nutmeg into the warm brown butter. Add milk or cream 1 teaspoon at a time until a thick but pourable consistency is reached.
  11. Let the scones cool on a wire rack for about 10 minutes until just warm. Drizzle generously with the spiced brown butter glaze and allow it to set slightly before serving.