Apple cinnamon scones might just be the coziest autumn confection I’ve ever made.
They’re the perfect balance of tender and crumbly, with chunks of juicy apples in every mouthful.
Brown sugar caramelizes slightly on the edges, giving them a delightful crunch, and the vanilla-cinnamon glaze adds just the right touch of sweetness.
Enjoy them with your morning coffee or as an afternoon treat. Either way, apple cinnamon scones will become a fall favorite.
Why You’ll Love These Apple Cinnamon Scones
Simple Steps: Despite their sophisticated appearance, these scones are surprisingly easy to make. They need minimal preparation time and effort, making them accessible for bakers of all skill levels.
Irresistible Fall Flavor: Combining juicy apple pieces and aromatic cinnamon creates a taste reminiscent of apple pie. And these scones have a soft and flaky inside paired with a crisp outer layer. Every bite is delightful!
Make-Ahead Magic: The dough can be prepared in advance and refrigerated or frozen. That way, you can bake fresh scones whenever the craving strikes or unexpected guests arrive.
Ingredients
- Granny Smith or Honeycrisp Apples: These apples have a sweet-tart flavor and a delightful crunch. Perfect for baking.
- All-Purpose Flour: This versatile flour provides structure to the scones, creating a tender and flaky texture.
- Brown Sugar: Adds a rich sweetness and a hint of caramel flavor.
- Baking Powder: This leavening agent ensures the scones rise with a light and airy texture.
- Ground Cinnamon: Infuses the scones with a cozy aroma and enhances the apple’s natural sweetness.
- Salt: A pinch balances the flavors, enhancing the sweetness and the spices in the scones.
- Heavy Cream & Whole Milk: Add moisture and tenderness to the scone dough while enriching the glaze. The milk is optional, to be added as needed.
- Large Egg: The egg helps bind the ingredients together.
- Vanilla Extract: Brings lovely depth of flavor to both the scone dough and glaze.
- Sweet Glaze: Powdered sugar, heavy cream, vanilla extract, and cinnamon (optional) blend into a sweet topping that makes the scones pop.
How to Make Apple Cinnamon Scones
Who’s ready to embrace the spooky season with me?
I’m seriously so happy fall is here! And these scones are the best way to celebrate.
Check out the simple steps:
1. MIX: Whisk the dry ingredients in a bowl, add the grated butter, and mix until it resembles coarse crumbs.
2. WHISK: In a separate bowl, whisk the heavy cream, egg, and vanilla until smooth.
3. COMBINE: Add the wet ingredients and diced apples to the flour mixture and mix gently until moistened. Add milk as needed.
4. KNEAD: Transfer the dough to a floured surface, knead a few times, and shape into an 8-inch disc. Slice the dough into 8 wedges and place on a parchment-lined baking sheet.
5. CHILL: Brush the scones with heavy cream and refrigerate for 30-60 minutes (or freeze for 15-30 minutes).
6. BAKE: Preheat the oven to 400°F (205°C) and arrange the chilled scones on baking sheets with 3 inches between them. Bake for 18-22 minutes until golden.
7. COOL: Cool the scones on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
8. GLAZE: Whisk the glaze ingredients until smooth, then drizzle over the cooled scones and let set. Enjoy!
Tips For the Best Apple Cinnamon Scones
What makes these so good?
I love how the tartness of the apples pairs perfectly with the warmth of cinnamon, creating a cozy treat that’s just right for a chilly morning.
Full disclosure: I didn’t wait for these to cool fully before diving in. The smell was just too good to resist.
Check out these tips before you start and yours will be just as scrummy.
- Choose your apples wisely. Granny Smith or Honeycrisp apples work well in scones. The best apples for pie will be the best option for scones.
- Cold butter is best. Use frozen or cold butter straight from the fridge. Grate it to make mixing easy.
- Don’t overmix. Mix the dough until it just comes together to avoid tough, dense scones. It’ll look shaggy still, that’s normal!
- Knead gently. After bringing it together, you’ll turn the dough onto a floured surface. Then, gently press and pat it together to slice.
- Chill the dough. Refrigerate the shaped scones for at least 30 minutes before baking to keep them from spreading too much. You can also freeze them for 15 minutes.
- Brush with cream. This gives them a golden brown finish. You can also sprinkle them with coarse sugar for a bakery-style crunch.
- Variations. Add chopped nuts, raisins, white chocolate, orange zest, or dried cranberries to the dough. Top baked scones with a maple cinnamon glaze or brush with honey for extra flavor.
How to Store
I shared these with my family, and they were gone in no time—always a good sign!
But if you happen to have leftovers, here’s what to do:
To Store: Place cooled scones in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To Freeze: Wrap cooled, unglazed scones individually in plastic wrap and place them in a freezer bag for 2-3 months.
To Make Ahead: Prep and slice the scones, then cover and refrigerate or freeze. Bake from the fridge as instructed, or bake from frozen with an extra few minutes in the oven.
More Scones Recipes You Have to Try
Cranberry Orange Scones
Lemon Poppyseed Scones
Chocolate Chip Scones
Glazed Lemon Blueberry Scones
Apple Cinnamon Scones
8
servings30
minutes20
minutes529
kcalTender apple cinnamon scones are lightly spiced and full of the fresh, crisp flavor of apples, perfect for cozy mornings or a sweet afternoon treat.
Ingredients
- For the Scones
2 1/2 cups (300g) all-purpose flour
1/2 cup packed brown sugar
1 tablespoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 cup unsalted butter, frozen
3/4 cup cold heavy cream (plus more for brushing)
1 large egg
1 teaspoon vanilla extract
1 cup peeled and diced apple
1/4 cup whole milk, as needed
- Vanilla Glaze
1 cup powdered sugar
2-3 tablespoons heavy cream
1 teaspoon vanilla extract
1/2 teaspoon cinnamon, optional
Instructions
- Make the scones: In a large bowl, whisk the flour, brown sugar, baking powder, cinnamon, and salt until well combined.
- Grate the butter and work it into the flour with a pastry cutter or your fingers until it resembles coarse crumbs with some pea-sized pieces.
- In a separate measuring glass or bowl, whisk the heavy cream, egg, and vanilla until smooth. Add to the bowl, along with the diced apples, and mix very gently until the flour appears moistened. If needed, add the milk a little at a time until it comes together in a shaggy ball.
- Transfer the dough to a lightly floured surface and gently knead a few times until it holds together. Pat it into an 8-inch round disc about 1 inch thick, then cut with a sharp knife into 8 wedges.
- Place the scones on a parchment-lined baking sheet, brush with heavy cream, and refrigerate for 30-60 minutes.
- Preheat the oven to 400°Fahrenheit (205°C) and line a second baking sheet with parchment paper, if needed. Arrange the chilled scones on the baking sheets with 3 inches between them.
- Bake for 18-22 minutes, until lightly golden brown. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Make the glaze: Whisk the powdered sugar, 2 tablespoons of heavy cream, vanilla extract, and cinnamon in a bowl until smooth. Add more cream if needed to reach the desired consistency.
- Once the scones have cooled, drizzle the vanilla glaze over the top. Allow the glaze to set for a few minutes before serving. Enjoy!
Notes
- Grating frozen butter is a terrific hack for making flaky scones. But very cold butter works well too. Just don’t skip the chill before baking as it’ll keep that butter cold!
- Don’t handle the dough too much. Stir just until combined – not until it’s smooth. Then very gently knead and pat into a disc. The less you handle it, the more tender they will be.
