Apple Fritter Scones With A Bourbon Cinnamon Sugar Glaze will fill your home with the mouthwatering smells of autumn. The baked apple cinnamon aroma will emanate from your oven making you crave crisp weather, colorful foliage, and cozy nights by the fireplace.
Buckle up folks, I’m bringing my A game this week with these mouthwatering Apple Fritter Scones with a Bourbon Cinnamon Sugar Glaze! Fall is by far, my favorite season. As much as I love summer, I start craving cooler weather by the end of August. That’s probably because our house doesn’t have AC so I’m over the heat by the time September rolls around.
One reason why I love fall is that apples are in season. Sure, I flock to pumpkin spice everything too, but nothing beats the smell of fresh apples baking with ground cinnamon.
As the aroma of autumn wafts through my house, I close my eyes and pretend it’s not 90 degrees outside. As my oven increases the temperature inside my already sweltering house, I chant, fall is coming, fall is coming, fall is coming. Sometimes I have to psych myself out to beat the heat.
Luckily for me, fall is coming. Soon I can dress in layers, wear my favorite knit hat, and stomp around in my knee high boots. I can’t wait, can you?
True confession time – this recipe is my first attempt at making scones. Scones are ridiculously easy to make. I tested the recipe 3 times in order to perfect it, and all 3 times the scones turned out amazing. I even biffed the steps during one of my tests by adding the apples before cutting in the cold butter. It didn’t matter, the scones were firm on the outside yet delicate and tender on the inside.
Apple Fritter Scones with a Bourbon Cinnamon Sugar Glaze can be made with several different types of apples. I used a Braeburn apple because my local grocer didn’t have Granny Smith’s. If they did, I probably would have used half a Braeburn apple and half a Granny Smith apple. I like the flavor different apples produce in baked goods.
Braeburn apples are great for baking and lend a spicy-sweet flavor. I figured the spicy flavor would pair perfectly with ground cinnamon. Granny Smith’s are tart and tangy and the most popular baking apple. If you use Granny Smith’s in this recipe, let me know how the scones turn out!
Let’s discuss the Bourbon Cinnamon Sugar Glaze. OMG, the glaze is amazing. You can eat the scone by itself but the glaze takes the recipe over the top. The scone has a strong apple taste with a kiss of sweetness. The glaze amps the sweetness up a level.
Bourbon and maple syrup go together like Burt and Ernie, Han Solo and Chewbacca, and Thelma and Louise, albeit, without the dramatic suicide. As a matter of fact, I’m tempted to add a splash of bourbon anytime I make a recipe with maple syrup. Of course, this is me we’re talking about, so I usually do.
If you don’t like the taste of bourbon you can swap it out for more maple syrup instead. The glaze will taste amazing regardless.
By and large, these Apple Fritter Scones with a Bourbon Cinnamon Sugar Glaze will be crowd pleasers. You can serve them up for breakfast, dessert, or even an after-school snack.
As I’m sweating my butt off in 90-degree heat, I dream of flannel shirts, autumn colors, and spiked apple cider. The weather may not be cooling down anytime soon, but I find comfort knowing my favorite season is right around the corner. Don’t mind me as I nibble on these Apple Fritter Scones with a Bourbon Cinnamon Sugar Glaze and dream of what’s to come.
Thank you for stopping by,
Christina
| Prep Time | 40 minutes |
| Cook Time | 20 minutes |
| Servings |
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- 2 3/4 cups flour
- 1/3 cup pure cane sugar
- 3/4 teaspoon salt
- 1 tablespoon baking powder
- 2-3 teaspoons ground cinnamon
- 8 tablespoons of cold butter cubbed
- 1 Braeburn apple chopped into little pieces, skin on.
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 cup unsweetened apple sauce
- 1 cup powdered sugar
- 1 tablespoon bourbon I used Knob Creek
- 1 tablespoon milk I used 2%
- 1 tablespoon maple syrup
- 2 teaspoons ground cinnamon
Ingredients
The Scones
The Glaze
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- Make room in your freezer for a baking sheet pan to lay flat.
- Whisk the flour, sugar, salt, baking powder, and cinnamon together in a large bowl with a standing mixer or by hand.
- Add the butter and mix it until the mixture is crumbly. It's OK if some large bits of butter don't incorporate.
- Mix in the chopped apple.
- In a separate mixing bowl, whisk together the eggs, vanilla, and applesauce.
- Pour the liquid ingredients into the dry ingredients. Stir until the mixture is combined but be careful not to overmix.
- Line a baking sheet with parchment paper sprinkled with flour.
- Scrape the dough onto the floured parchment or pan, and divide it in half. Gently pat and round each half into a 5" to 5 1/2" circle about 3/4" thick.
- Run a knife under cold water, then slice each circle 3 times to make 6 wedges.
- Carefully pull the wedges apart from the center to separate them, leaving a 1/2 inch space between them.
- Place the baking sheet in the freezer for 30 minutes, uncovered.
- Preheat the oven to 425 degrees.
- Take the chilled scones out of the freezer and transfer the baking sheet in the oven.
- Bake the scones for 18 to 22 minutes, or until they're golden brown. They should be firm on the outside but still tender on the inside.
- Remove the scones from the oven and allow them to cool while you make the glaze.
- Stir together the glaze ingredients. Taste and adjust the amount of bourbon, maple syrup, or cinnamon as you see fit.
- Spoon the glaze over the scones.
- Serve warm.
If you want a stronger bourbon taste, you can use 2 tablespoons of bourbon and no maple syrup. You can omit the bourbon if you're not a fan and substitute it for more maple syrup.
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