Ingredients:
- 2 ½ cups (315g) all-purpose flour, plus more for dusting
- ½ cup (100g) granulated sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup (113g) cold unsalted butter, cut into small cubes
- 1 cup (240ml) buttermilk, cold
- 1 large egg, lightly beaten (for brushing)
- Turbinado sugar, for sprinkling (optional)
- 1 medium apple (such as Honeycrisp or Braeburn), peeled, cored, and diced (approx. 1 cup)
- 1 tablespoon lemon juice
- 1 ½ cups (180g) powdered sugar
- 3-4 tablespoons milk (adjust for consistency)
- 1 teaspoon vanilla extract
Instructions:
- Toss diced apples with lemon juice to prevent browning. Set aside.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Cut the cold butter into the dry ingredients using a pastry blender or your fingertips (or pulse briefly in a food processor) until the mixture resembles coarse crumbs.
- Make a well in the center of the dry ingredients. Pour in cold buttermilk and stir gently with a fork until just combined. The dough will be shaggy.
- Gently fold the diced apples into the dough, being careful not to overmix.
- Turn the dough out onto a lightly floured surface. Gently pat it into a ¾-inch thick disc. Use a biscuit cutter (or a sharp knife) to cut out scones. Re-form the scraps gently to cut out more scones.
- Place the scones on a parchment-lined baking sheet and chill for at least 15 minutes (this helps them rise higher).
- Preheat oven to 400°F (200°C). Brush the tops of the scones with the beaten egg and sprinkle with turbinado sugar (if using). Bake for 20-25 minutes, or until golden brown.
- Transfer the scones to a wire rack to cool slightly.
- While the scones are cooling, whisk together powdered sugar, milk, and vanilla extract until smooth and desired consistency is reached.
- Drizzle the vanilla glaze over the slightly cooled scones. Serve warm and enjoy!