Apple Butter Scones with Espresso Maple Glaze
The flavors of autumn are delivered in this apple butter scone with espresso maple glaze. Our friends over at Quarry Hill Orchards in Berlin Heights, Ohio harvested the most delicious honeycrisp apples that we were able to rescue and use for added crunch and natural sweetness. We love to support local as much as possible here at PIP, and this week's box celebrated just that. We usually like to share, healthy simple recipes, but now and then we like to mix things up with something on the sweeter side, because balance is important. Cozy up with a hot cup of coffee and a warm blanket and it will make eating these scones that much more enjoyable!
2 1/2 cups all-purpose flour + more for rolling out the dough
2 tablespoons brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
1 stick or ½ cup cold unsalted butter, grated into pieces on a grater (just like cheese)
1/2 cup buttermilk + more for brushing
1 tablespoon vanilla extract
1/4 cup apple butter
2 small or 1 large honeycrisp apples, diced into small pieces (optional to keep skin on)
1/4 turbinado sugar + 1 tablespoon cinnamon, for cinnamon sugar sprinkle topping
MAPLE ESPRESSO GLAZE
1 3/4 cups powdered sugar
1/4 cup milk
1 tablespoon real maple syrup
1 tablespoon vanilla extract
2 tablespoon espresso beverage
Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper or grease very well to ensure the scones don't stick.
In a mixing bowl, combine the flour, baking powder, cinnamon, nutmeg and salt. Add the butter and using your hands or a spatula, combine the flour mixture with the butter to form what looks like a course meal or sand.
In a separate mixing bowl, add the egg, buttermilk, brown sugar, apple butter and vanilla. Mix until just combined, being careful not to overmix.
Add the dry ingredients to the wet ingredients and gently stir to combine. Then, fold in the diced apples. Turn the dough onto a floured surface. Cut the dough in half evenly and then pat into two, 1-inch-thick circles. It's optional to freeze the dough on baking sheets for 30 min before cutting and baking. This helps the butter harden and create even more buttery scones!
Once the dough is ready, cut the into 8 inch wedges. Place pieces, about 2 inches apart on the prepared baking sheets. Brush each piece with buttermilk and top with cinnamon sugar sprinkle mixture.
Bake until golden brown for 15- 18 minutes, rotating the baking sheets halfway through cooking.
While the scones are baking, prepare the glaze by combining all ingredients into a bowl until it reaches a thick glaze consistency.
Once the scones are done, remove from the oven and let cool or serve immediately topped with the espresso maple glaze.
Of every apple recipe variation, this one may take the cake.
We hope you'll give this delicious recipe a try. Show us what you're cooking up in your own kitchen this weekend with your Perfectly Imperfect Produce. Tag us on Facebook and Instagram so we can share it to inspire others. Have a great weekend!