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It’s Friiddaayyy!! And today we’re talkin’ scrumptious brown butter scones!! 🙂
So hey! I am so happy and excited to be finishing up the week on high note! My week kind of started off in not the best way, but fortunately, it just got better and better each day. And I have a really great feeling that today is going to be the bestest of them all!
So how did your week go? Good, bad, somewhere in-between. I’m pretty sure no matter how your week went that we can all agree that we are glad it’s Friday! My week was jam-packed, as am I am juggling just a few things right now, but it was, all in all, a pretty good one. I love when I can end the week feeling like I got a ton accomplished, and all is good. Anyone else feel the same?
Plus, I’m super excited because I actually have a 4 day vacation coming up and it’s going to be so awesome. I am finally taking Asher to The Wizarding World of Harry Potter a week from Saturday. Literally we have been planning this trip for months… and pushing it back for months… BUT it’s finally happening, we are going!
So very excited.
But umm, you guys! I know we are just coming out of summer and I should be tan as ever and all, but I am beyond pasty. My legs look like they haven’t seen the sun in years (cause honestly they have not seen the sun since the last time I was in Florida, which was well over a year ago…totally serious right now). I am highly considering going the self tanner route. Any beauty experts out there want to recommend their favorite products?!? I would be so very grateful! 🙂
PS. Another reason I am beyond excited for this trip is because Asher doesn’t know that I am surprising her at the airport with two of her most favorite people! My brother Kai and his girlfriend Caitlin are flying in from LA and are going to surprise her at the airport. I am making Kai wear a Dumbledore costume and then he is going to give Asher, her official “Hogwarts Acceptance Letter”. YESS. I mean, I know it’s so dorky, but she’s going to freak out. Hoping all goes as planned!
Okok, so well I could probably talk about random life things all day today (so much to share for some reason!), but I’m not going to bore you guys to death, and will move on to talking about this apple scones recipe!!
Plus, I’m planning a fun little post for Sunday where we can talk all things life. 🙂
Today though we shall talk scones!
Do you guys remember when I made these blackberry scones? Yeah, well before those scones I’d actually never made scones… nor eaten them either. I know, craziness! Anyway, I made those scones and fell in love, so I figured a buttery fall scones was something I just needed to do.
I mean obviously.
Enter these Brown Butter Maple Glazed Cinnamon Apple Scones!!! Really, all I can say is YUMMM.
…brown butter? toasty, golden, warm, buttery, perfection.
…maple? the perfect pairing with crisp fall apples.
…cinnamon? again, can you really do a baked apple treat without cinnamon? my thinking is no.
I know that I may not have had a whole lot of scones in my lifetime, but I’m declaring these a favorite, and for all the reasons listed above. They’re just beyond delicious. They’re the perfect treat to welcome in the first weekend of autumn!
Oh and also…these scones are really easy too! They take just under thirty minutes to make. And eating them hot, right outta the oven, drizzled with a generous amount of that brown butter glaze, and then sprinkled with just a little cinnamon sugar (you know, for good measure), well it’s kind of an out of this world experience!
Um yeah, literally it’s heaven. Perfect for breakfast, brunch, snack…and man, even dessert. Especially if you’re a fruity dessert lover. Can we all agree that our weekend is going to include these scones??! Hoping so! 🙂
Oh wait! I almost forgot! I’m taking over the Crate and Barrel Instagram today for Cocktail of the Week. I will be sharing four new fall inspired drink recipes along with an Instagram Story on how to make my favorite Spooky Witch’s Brew! It’s going to be fun, so come hang out with me! 🙂 ?
Brown Butter Maple Glazed Cinnamon Apple Scones.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 tablespoons brown sugar
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter, grated on a box grater just like cheese
- 1 egg
- 3/4 cup buttermilk + more for brushing
- 1 tablespoon vanilla extract
- 2 small or 1 large honeycrisp apples, chopped
- cup cinnamon sugar, for sprinkling (mix 1/4 sugar with 1 tablespoon cinnamon)
Glaze
- 2 tablespoons butter
- 1/4 cup maple syrup
- 1/3 cup powdered sugar
- 1 teaspoon vanilla
- pinch of flaky sea salt
Instructions
- Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
- In a mixing bowl, combine the flour sugar, baking powder, cinnamon and salt. Add the butter and toss with the flour. Add the egg, buttermilk and vanilla. Mix until just combined, being careful not to overmix. Fold in the chopped apples. Turn the dough onto a floured surface and then pat into a 1-inch-thick circle. Cut the dough into 8 wedges. Place pieces, about 2 inches apart on the prepared baking sheets. Brush each piece with buttermilk.
- Bake until golden brown, 15 to 18 minutes, rotating sheets halfway through.
- Meanwhile, make the glaze. Add the butter to saucepan. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Stir often, butter will foam and then settle back down. Remove from the heat and whisk in the maple syrup, powdered sugar, vanilla and a pinch of salt.
- Let the scones cool slightly and then drizzle with the maple glaze and sprinkle with cinnamon sugar. Serve warm and enjoy!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Have a great scone filled, first fall weekend! See ya, Sunday!
Flavor is unreal on these! I added a dash of nutmeg for full fall flavor. I took other reader suggestions and did 1/2 cup buttermilk and 2-3 tbsps of heavy cream. I do agree with the other comments these scones are more cakelike in consistency, not that classic crumbly texture you think of with scones. Nonetheless flavor was incredible and for that I’d definitely make again.
Thank you so much for trying out this recipe! Hope you enjoyed it 🙂 xT
Incredible recipe as always! I used whole milk instead of buttermilk, and I added some caramel morsels, and WOW! These are so so so good! I also made 16 smaller scones instead of 8 large, and the baking time was about 11-13 minutes. Thank you for another delicious recipe!
Hey Erika,
Happy Friday!!🌻 I am so glad to hear that this recipe was enjoyed, thanks so much for trying it and sharing your review:) xT
hi! if i use heavy cream rather than buttermilk, will the taste or texture change? ty 😉
Hi Sonny,
Heavy cream should be okay for you to use! Let me know how the recipe turns out, I hope you love it! xx
Hi I veganized the recipe by switching the ingredients for vegan ones. I turned out pretty delicious. Will make the recipe again.
Hey there,
Fantastic!! Thanks so much for trying this recipe, I am thrilled to hear that it was enjoyed! xxT
We loved! Made for Olympic watching morning- felt a bit international with the Canadian maple syrup and Scottish scones along with our American apples 🙂 They tasted like a cross between apple pie and scones- will make again!!
Hey Kristin,
Awesome!! I am thrilled to hear that this recipe was a winner, thanks a bunch for making it! xTieghan
Hi, do you think the dough could be made before and the scones baked the day after? Thanks!
Hey Francesca,
Yes, that will work well for you! I hope this recipe turns out amazing for you, let me know if you give it a try! xTieghan
Loved these! I didn’t have buttermilk on hand so I used heavy cream instead. Had to use about a cup total (could have also been the weather), and bake a little longer but they turned out delish. Love the amount of cinnamon!
Hey Gabe,
Wonderful!! Thanks a lot for making this recipe, I am so glad to hear it was enjoyed. Have a great Saturday! xTieghan
Im excited to make this but I wonder if the glaze would solidify afterwards? I’m planning to travel with a batch of these to bring to my family but wanted to make sure the glaze, if liquidy, won’t be an issue..
Hey Jimmy! I would transport the glaze in a container and then glaze the cookies when you arrive, it shouldn’t solidify 🙂 xTieghan
Looking forward to trying this! I’m fairly new at cooking, much less baking. I’m mainly checking in on the sugar cinnamon mix. It says 1/4 sugar and 1tbsp cinnamon. Does that mean 1/4 tsp, cup, or 1/4 of the mix is sugar? I think I’ll be able to follow the rest just fine.
Yes! 1/4 cup of sugar and 1 tbsp cinnamon 🙂 xTieghan
These were delicious! My 10 year old son and I made them and they were super easy 🙂
What is the best way to store these? Airtight on counter? Or fridge?
Hi Jess,
Happy Sunday! I am thrilled to hear that this recipe was a winner. Thanks a lot for giving it a try! I like to store in an airtight container on the counter. xTieghan
this recipe was absolutely delicious!!!! i’ve tried making scones before and failed miserably but this recipe was pretty fail-proof for me! i can see myself making these alllllllll the time during apple season 🙂
Hey Shannon,
So so glad this recipe was enjoyed, thanks a bunch for giving it a try! Happy Sunday:) xTieghan
I’ve been wanting to make these scones for a while now. But I was unsure of how they would be substituting GF flour for regular. They are absolutely amazing. Best scones I’ve ever made! I used King Arthur’s GF 1:1 flour. I also used salted butter because it’s all I buy. Thank you for working so hard to perfect your recipes, this one is a winner and new family fav!
Hey Marina,
I am thrilled that you enjoyed the recipe, thanks so much for making it! xTieghan
Hi! Looks like a wonderful recipe! I’m super excited to try it! I was thinking about not putting the apples in, due to preference. That wouldn’t mess up the recipe right?
Hey Gabi,
Totally fine to omit the apples. I hope you love the recipe, please let me know if you have any other questions! Happy New Year! xTieghan
So, I absolutely LOVE these scones. I’ve made them twice this week already and my whole group of girlfriends and my husband cannot get enough. I also made my own clotted cream to go with them. These scones not only have WONDERFUL flavor but are also so moist, where most scones seem to be soooo dry. Tieghan, what makes these scones so moist? I’m a very amateur baker and would like to make my own savory scones, but I want to make sure they’re not dry.
Hey Sabrina,
Thanks so much for trying the recipe, I am so glad you enjoyed!! Super cold ingredients help to keep the scones moist! Please let me know if you have any other questions:) xTieghan
This is tough because the flavor was delicious, but the recipe is problematic. The texture is all wrong for scones – cakey and fluffy, not flaky and buttery. Ultimately I would guess it needs about twice as much butter. The glaze also was not thick enough and slid right off the scone. Unfortunately it was the best part, and most of it ended up on the sheet below the scones. The flavor is so good and we enjoyed them, but I was disappointed it was not a scone like I was craving.
Hi Kayla! I am really sorry this did not turn out as expected for you. Is there anything I can help with to make this better? xTieghan