I never made it apple picking this fall. I know fall isn’t technically over yet, but let’s get real – it’s not happening. And even if it did, sweater-clad families lining the East Coast have already picked the trees clean.

Instead, I’ve lived vicariously through friends and relatives … on Facebook. Scrolling through pics of newly married couples in matching vests posing in a pumpkin patch moved me. Seeing photos of my rosy cheeked nieces and nephews in Ohio chomping down on apples while their parents tried to pull off the elusive family selfie was heart warming.  But what really piqued my interest even more than the apples themselves were the fresh doughnuts my sister-in-law raved about. Fresh, hot apple and maple doughnuts that crowds lined up for. She said the whole family fell silent in the car (not an easy feat with two kids under 5) while they each devoured their doughnuts. Eating doughnuts and apple picking (secondary to the doughnuts, come on) are on my fall bucket list for next year.

In the meantime, here’s a fall baking project for utilizing those glorious fresh picked (or grocery store) apples. Nutmeg, cinnamon and allspice infuse these scones with classic, delightful fall flavoring. Whole wheat flour and oats create a really nice texture and the maple icing is quite simply – on fleek.

Apple Scones with Maple Glaze

Adapted from Ina Garten

1 3/4 cups all purpose flour

1/2 cup whole wheat flour

1/2 cup quick cooking oats

1 tbsp baking powder

1/2 tsp cinnamon

1/4 tsp allspice

1/4 tsp nutmeg

1 tbsp sugar

1 tsp salt

1/2 pound cold butter, diced

3/4 cup chopped apple (I used half of a medium sized granny smith apple)

1/4 cup maple syrup

1/4 cup buttermilk

2 eggs, lightly beaten

1 egg, lightly beaten with a little water for egg wash

Maple glaze:

1/2 cup confectioners’ sugar

1 tbsp maple syrup

1/2 tsp maple extract

2 tbsp milk

Preheat the oven to 400 degrees. In an electric mixer combine flours, oats, baking powder, sugar and salt. Add in the butter and mix until the butter is the size of peas. Combine the buttermilk, maple syrup and eggs and add to the flour and butter.  Mix until the dough just comes together.

Place the dough on a floured surface. Using a floured rolling pin, roll the dough about 1 inch thick. Using the bottom of a glass or small bowl, cut the dough into little circles and place on a parchment-lined baking sheet.
Brush the top of the scones with your egg wash. Bake for about 20 minutes, until the tops are golden. Let the scones cool for about 5 minutes before topping with icing.

For the glaze, whisk the confectioners’ sugar, maple syrup, maple extract and milk. When the scones are done. Drizzle each scone with 1 tablespoon of the glaze. You can sprinkle the top of the scones with a few oats.