Apple Scones with a Maple Cinnamon Glaze Recipe

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Bellwether Farm Camp, Retreat, and Education Center offers a model of sustainable living that promotes physical and spiritual wellness, fidelity to the environment, and social justice.

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Nestled into the curves of the Vermillion River, Bellwether Farm is a camp, retreat, and education center dedicated to exposing the wider community to the creation that sustains all of life. As a working farm, its life focuses on four primary activities.

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Bellwether Farm is a unique and affordable option for your next gathering. The center offers brand new facilities featuring a green technology, renewable energy, and water reclamation systems.

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Apple Scones with a Maple Cinnamon Glaze

Dreaming about Bellwether Farm's food? We don't blame ya, we think about it all the time too. Until you visit us again, try these chef recommended recipes from our team! This month's recommendation is Apple Scones with a Maple Cinnamon Glaze. ????

Ingredients

Ingredients for Apple Scones

2 Cups	All Purpose Flour
1 TBSP	Baking Powder
1 TSP	Cinnamon
1/2 TSP	Nutmeg
1/2 TSP	Salt
1/2 Cup	Unsalted Butter (frozen and grated)
1/2 Cup	Buttermilk
2	Large Eggs (divided)
1/4 Cup	White Sugar
1 TSP	Vanilla
1	Medium Apple (chopped)
1 TBSP	Water

Ingredients for Maple Cinnamon Glaze

1/2 Cup	Powdered Sugar
2 TSBP	Maple Syrup
1 TBSP	Milk
1/2 TSP	Cinnamon

Instructions

Preheat oven to 400 degrees F. In a large bowl whisk together the flour, baking powder, cinnamon, nutmeg and salt. Add grated butter and mix together with your hands until flour mixture is crumbly taking care not to overwork the dough.
In a separate bowl whisk together buttermilk, sugar, 1 large egg and vanilla; stir in the cubed apple. Pour this into the other bowl with the flour mixture and stir together until everything is combined.
Turn the dough out onto a baking sheet lined with a silicon baking mat or parchment paper and using floured hands (the dough will be sticky) shape the dough into an 8 inch circle. Using a bench scraper or knife coated in cooking spray or oil cut the dough into 8 wedges. In a small bown bowl beat together the remaining egg with 1 tbsp of water to create an egg wash and brush the tops of the scones.
Transfer the baking sheet to the oven and bake the scones for 22-25 minutes or until golden brown. Remove from the oven and let cool for several minutes.
While the scones are cooling prepare the glaze. In a small bowl stir together powdered sugar, maple syrup, milk and cinnamon. Drizzle over the scones and serve as desired.

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