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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.
Servings: 8 Scones
Calories Per Serving: 422 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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!
Have a great scone filled, first fall weekend! See ya, Sunday!
This post was originally published on September 23, 2016
Made these this morning, not bad! Made a few tweaks. The glaze was very thin, I ended up adding double the powdered sugar. I also ended up baking them for 22 mins (8 scones made really large portions, maybe I added too many apples? I used two small ones as stated). I think next time I will also add something else instead of a second apple, it felt like it needed another flavor in the mix for some reason, I felt the flavor fell a little flat (could have been my pink lady apples idk). I’m thinking raisins or dried cranberries, or walnuts (or both) in addition to one small apple next time, and extra cinnamon.
Hey Sierra,
Amazing! I appreciate you making this recipe and your comment, so glad it was a hit!
Have a wonderful weekend!
Just made these- taste test warm and they are AMAZING,! Tip- I turned dough out on parchment but needed some more flour under the dough bc got sticky when spreading out into circle !
Hey Ryan,
Yay! Thank you so much for trying this recipe. I am so glad to hear it was enjoyed. Have a great week!
What is the best way to store these, and for how long? Thank you!
Hi Ryan,
I like to store these in an airtight container on the counter for 4-5 days. Please let me know if you have any other questions!
Can I use Granny Smith apples?
Hi Sydni,
Sure, that would be just fine for you to use. Please let me know if you give this recipe a try, I hope you love it!
recipes just keep getting better. I don’t know which to make first.
Thanks so much, Jeri! Have a great Sunday! xT
These scones are so good! I added a pinch of nutmeg and more apples, which increased my baking time. The glaze looked a lot different than Teighan’s. It was more clear and brown and ran right off the scones. Regardless, still tastes delicious!
Hey Jessica,
Awesome! Thanks a bunch for making this recipe, love to hear it was a hit! Xx
i really want to try this recipe, but i don’t have maple syrup on hand. would molasses or regular syrup be almost the same?
Hi Makaiya,
What is the regular syrup that you have? That should work…I wouldn’t recommend molasses. Please let me know if I can help in any other way! xT
I can’t wait to try this recipe, however I rarely have buttermilk on hand. Could I sub for a whole milk/lemon juice substitute? I’ve done this for other recipes. If not, what would your sub of choice be?
Hi Erika,
I think whole milk would be just fine for you to use here. Please let me know if you give this recipe a try, I hope you love it! xT
Delicious! Didn’t have apples, so used chocolate chips to get my sick 4 year old to eat them! After making these you won’t buy scones at coffee shops! Haha. Thank you for developing this recipe!
Thank you so much for trying out the recipe! Hope you’re having an awesome weekend! 🙂 xT
These are so easy! They are absolutely delicious. Highly impressed. I doubled up the glaze kind of like frosting on each and it’s amazing. Making them again this week 🙂
Thank you so much Vanessa! xT
These look amazing! My daughter has an egg allergy. Do you think an egg substitute would work in these scones? If so, would you recommend flax seed egg or an applesauce substitute for the egg replacer?
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