Apple Cinnamon Scones
These Apple Cinnamon Scones are filled with chopped apple, spices, and are incredibly soft and tender. The perfect treat for breakfast or brunch!
A long time ago, I use to think scones were just dry and bland. It wasn’t until I learned how to make my own scones that I realized they’re quite the opposite. Scones should be soft, tender, flaky, and leave you going back for seconds or even thirds.
I’ve been using this recipe for a while now and it’s a perfect base for whatever you want to mix in. These scones are filled with freshly chopped apples, cinnamon, and nutmeg. They’re like fall wrapped up into the perfect scone. To say I’m in love with these Apple Cinnamon Scones would probably be an understatement.
One great thing about this recipe is that all of your ingredients need to be cold. There’s no need to wait for your butter or other ingredients to come to room temperature. You can just grab everything you need, mix up the dough, pop it into the oven, and be enjoying these scones in no time!
To make these scones you’ll start with some all-purpose flour, baking powder, salt, and sugar. The recipe calls for 1 tablespoon of baking powder and I promise it’s not an error. To get a good rise in your scones, you need enough baking powder to make them nice and tall.
Remember when I also mentioned that your ingredients should be cold for these scones? You want small pieces of cold butter in your dough as you’re placing it into the oven. Once you place the scones in the oven, the butter will melt, leaving little steam pockets and creating a nice flaky, tender texture on the inside. Those steam pockets also help to make the scones taller too.
It’s best for your heavy whipping cream and egg to be cold as well to ensure that the butter stays cold as it’s going into the oven. Always remember, cold ingredients are best in recipes like scones and biscuits.
Once the scones are baked you can leave them plain or top them with a simple glaze. I personally love to just use a mixture of powdered sugar, vanilla, and milk on these Apple Cinnamon Scones. You could also add some cinnamon to the glaze for a little extra flavor as well.
Apple Cinnamon Scones
Ingredients
For the scones:
- 2 cups (250 grams) all-purpose flour, spooned & leveled
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/3 cup (65 grams) granulated sugar
- 6 tablespoons (85 grams) cold unsalted butter, cubed
- 1/2 cup (120 ml) heavy whipping cream (plus extra for brushing on top of the scones)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (120 grams) chopped apple
For the glaze:
- 1 cup (120 grams) powdered sugar
- 1-2 tablespoons (15-30 ml) milk (any kind, use more as needed)
- ½ teaspoon vanilla extract
Instructions
To make the scones:
- Preheat oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a large mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, salt, and granulated sugar. Add the cubed cold butter and cut it into the dry ingredients with a pastry cutter (or a fork) until you have small pea-sized crumbs.
- In a separate mixing bowl, whisk together the heavy whipping cream, egg, and vanilla extract until fully combined. Pour the wet ingredients into the dry ingredients and gently mix until the dough starts to come together, it will seem a little crumbly. Add in the chopped apple and gently mix it in.
- Scoop the dough onto a lightly floured surface, work it together with your hands, and form it into a ball. The dough may seem a little crumbly or dry at first, but it will come together as you work it together with your hands. Flatten the ball of dough into a disc that is about 1-inch thick, cut into 8 equal sized pieces, and place each piece on the prepared baking sheet. Make sure to leave a little room between each scone as they will spread some while they bake. Brush the tops of each scone with a little bit of heavy whipping cream.
- Bake at 400°F for 20-25 minutes until lightly golden brown. Remove from the oven and set aside to cool.
To make the glaze:
- In a separate mixing bowl, whisk together the powdered sugar, milk, and vanilla extract until fully combined. If the glaze is too thick, mix in a little extra milk.
- Spoon the glaze on top of each scone and spread it around with the back of the spoon. Allow the glaze to harden for about 10-15 minutes, then serve and enjoy!
Notes
Adapted from my Strawberry Cream Scones
If you love apples, be sure to try these easy Apple Turnovers next!
just made these. First time I’ve ever made scones. They were amazing! Warm and soft, right out of the oven. Definitely make these again
I come back to this recipe time and again! I love it! But I change this to peaches for the summer time! So good!
These were delicious…enjoying them warm right out of the oven. The scones were done after 18 minutes of baking. Delicious!
Just made these. They’re great! I will be making them again.
These were easy to make and absolutely delish! I used a food processor to incorporate the butter into the dry ingredients.
If I purée the apples instead chop will it be okay to do or will the dough become too thin and/or sticky?
The dough would be too sticky, I suggest using chopped apples.
I was thinking of putting spices on the apples before mixing into the dough. What do you think?
That would be fine!
Tasted ok… but the dough was impossible to work with, once the apples were mixed in , it became a big sticky wet mess.
Sorry you had trouble with the dough, Peter. If you make them again you could add a bit more flour as you’re working the dough and see if that helps.
Mine definitely did not turn out flakey like that but they’re still super yummy!! maybe I over kneaded them or something… Thanks anyways for the recipe!!
I’m wondering if I’m able to make these the night before and bake the next morning?
I wouldn’t recommend it for this recipe, since the baking powder is first activated when you add the wet ingredients. You can mix up the wet and dry ingredients separately, then combine them in the morning and make them.
OMG!!! I absolutely love these scones! I added hazelnut and cinnamon to the glaze recipe and sprinkled a little cinnamon on top and I’m a really happy girl. I will never buy scones again! Can’t wait to try other ingredients. Thank you and please share more.
So glad you liked the scones! I have a few other variations in my recipes under the breakfast category 🙂
Do you peel the apples? And how small do you chop them?
Yes, I prefer to peel mine. You can chop them however you like, just try to avoid large chunks.
What if I don’t have heavy whipping cream, I have buttermilk , can I use that instead?
That should be fine, Nikki.
These scones are only my second attempt at making scones and they came out like I am some sort of professional baker. So delicious, too! Thanks for sharing the recipe! 🙂
So happy to hear that, Amy!
Is it possible to refrigerate them so they last for more than 1 to 2 days?
Yes! I find that they’re best eaten within a day or two, but I think they’d keep in the refrigerator for about 4 days.
Hi Danielle!
I just tried my hand at making scones for the first time, and i love the apple recipe! I’ve made plenty of biscuits so i was familiar with the general process, but your instructions made it so easy and they came out great! I also added toasted chandler walnuts and a little ginger! Fantastic!
Thanks,
Chance
So glad to hear that, Chance! The toasted walnuts and ginger sound like fantastic additions too!
I can’t wait to make these for our Sunday breakfast. Yum!!
Hope you enjoy the scones, Kathryn!
Can you freeze them
Yes, I think that should be fine. I would freeze them without the glaze, and just glaze them once you thaw them out.
Oh my gosh, these scones are pure perfection, Danielle! I can’t get enough of that glaze and how flaky they look! I’ll take 5 with my coffee this morning!
Thank you, Sarah! I’d happily share some with you! 🙂
Can I confirm that it is one tablespoon and not one teaspoon that is needed. One tablespoon seems like a lot. Thanks.
Hi Lois! Yes, 1 tablespoon of baking powder is correct in this recipe.