Preheat the oven to 425°F. Line a cookie sheet with parchment paper.
In a food processor (or stand mixer), combine the dry ingredients. Add the cold butter and pulse (or mix on medium-low) until the mixture resembles damp sand.
2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, 3 tablespoon sugar, ½ teaspoon salt, 5 tablespoon butter
Pour the mixture into a large bowl (or leave in the stand mixer bowl). Stir in the chopped apples. Then add the cream and mix with a rubber spatula until the dough begins to form. It will look dry and shaggy, but will together in the next step.
½ cup apples, 1 cup heavy cream
Transfer the dough onto a lightly floured surface. Knead for 5-10 seconds, or until the dough fully comes together.
Pat the dough into a circle that is about ¾ inch thick and 7.5 inches wide. Cut into 8 even wedges.
Refrigerate the scones for 15 minutes. Brush the tops with about 2 tablespoons of heavy cream.
Bake for 13-15 minutes, or until golden brown. Cool on the pan for 10 minutes.
While scones are baking, make the maple glaze. Drizzle on lightly cooled scones and serve.
1 recipe of Easy Maple Glaze
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