These Maple Apple Scones have a cinnamon oat flour dough that is packed with fresh and ripe apples, baked to golden brown, and drizzled with a delicious vanilla and maple glaze!
Does any other blogger feel in a rush to post holiday recipes as quickly as possible? No? Just me? Well then, let’s get right to talking about those flaky and soft bad boy scones up there!
I lightened up this recipe by using half oat flour and half all purpose. Oat flour adds awesome texture and a slight nutty flavor that goes perfectly with the maple glaze. We’ll get to that in a moment. Stay focused.
I also use my Vitamix to blend anything. It pulverizes anything which makes perfect flour, smooth soup, and creamy smoothies! Can you tell I have a relationship with my blender? Love that thing.
Next up is measuring all purpose flour. Measuring ingredients is for people who are serious about baking. If you want an extremely accurate recipe every single time no matter what, grab yourself a kitchen scale. This is the one I use and it is inexpensive and responds by touch. Pretty cool unless you don’t hit it the right way and you end up looking ridiculous in your kitchen banging on a scale.
This next step is optional but I prefer to sift the oat flour into the all purpose flour to give it air and also to sift out any larger pieces that didn’t get pulverized in the blender.
Add cinnamon, ginger, nutmeg, salt, and baking soda and stir it until the spices disappear.
PS. This is the massive coconut oil jar that I use to cook with. It makes the most crumbly and soft scones ever. I started buying coconut oil in bulk because 1. it is expensive if you don’t and 2. I use it in every-thang! You can purchase this same jar here.
Using a pastry cutter, cut the coconut oil into the flours until it is in pea sized granules.
Mix the chopped apples in the flour and coat them evenly. This will prevent the apples from sinking into the bottom of the scone. I rolled with fuji but use whatever kind of apple floats your scone boat.
My biscuit cutter is somewhere in a box in my garage from the move so I cut the scones with a wine glass. I also recommend a bowl scraper or bench scraper. It makes working with dough on marble and granite and billion times easier. Before I cut them I fold the dough onto itself multiple times to create layers. Don’t overwork the dough and the result will be perfectly flaky and soft scones.
Throw your scones on parchment and bake until golden brown. While they’re baking prepare the glazes.
On the left is a delicious maple glaze and over on the right is a vanilla glaze. Impossible to mess these up folks. Powdered sugar, coconut milk, and flavoring. So I have a confession. I totally love the artificial maple flavoring. There is nothing like it. You can use maple syrup but it is still not going to have the maple punch in the mouth that I’m looking for.
Let your scones chill out for 30 to 40 minutes or until completely cool before glazing. I just dipped the cooled scones into the vanilla glaze and allowed it to set for about 10 minutes before using the maple glaze.
To have a mess-free glaze experience, stick a ziplock bag in a cup and pour your glaze into it. Push all the air out of the bag, twist it tightly, and seal the top.
Cut the end of and be glaze happy!
Look at those drippy beauties.
The scones by themselves are magical but they would be awesome served with a cold glass of coconut milk with it.
These scones were demolished by Micah in almost no time.
They have the perfect amount of sweetness in them thanks to the glaze.
Let’s not forget that soft and flaky interior.
Medium chunks of apple and soft, coconut-buttery crumbs.
These are the perfect treat to bring for Christmas morning, as gifts, or just a delicious snack to have around the house.
Enjoy the rest of your Saturday, Micah and I are off to Target to pick up a few things and then take Puma to the wolf park!
For more maple and apple recipes check out these posts!