This Apple Cinnamon Scones recipe is exactly what your Saturday morning has been missing.
Buttery, flaky wedges studded with soft apple pieces and warm cinnamon, finished with a sweet glaze that soaks into every crack.
I make a batch of these every single time the weather turns cool.
My kitchen fills up with that cozy apple pie smell, and my family starts hovering around the oven before the timer even goes off.
These scones taste like something from a bakery case, but they come together with a handful of pantry staples and one crisp apple.
No mixer required, no fancy technique, just cold butter, a light hand, and a little patience while they chill.
If you have been searching for a fall breakfast that feels a little special without being complicated, this is it.
Pair it with your morning coffee, and you have got yourself a genuinely great start to the day, similar to how I feel about my Apple Pie Overnight Oats on busier mornings.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Chill Time | 15 minutes |
| Cook Time | 20 minutes |
| Total Time | 55 minutes |
| Servings | 8 scones |
| Difficulty Level | Easy |
Why You’ll Love This Apple Cinnamon Scones Recipe
These scones hit that perfect balance of tender and flaky, with crisp golden edges and a soft, buttery center.
The apple pieces stay juicy instead of turning mushy, so every bite has real texture.
You do not need any special baking skill to pull these off. If you can cut butter into flour and cut a circle into wedges, you can make bakery quality scones at home.
- Ready in under an hour, including chill time
- Made with one bowl and basic pantry staples
- Freezer friendly, so you can bake a fresh batch anytime
- Loaded with real apple pieces, not just extract or flavoring
- Finished with a simple cinnamon glaze that takes seconds to whisk together
They also happen to be a lot more forgiving than they look.
Even if my dough is a little shaggy or my wedges are not perfectly even, they still bake up beautifully every time, the same way my Chai Scones With Maple Chai Glaze always do.
Ingredients
Every ingredient here is doing real work, from the cold butter that creates those flaky layers to the diced apple that keeps things moist. Here is everything you will need.
- 2 cups (250g) all purpose flour, plus more for dusting
- 1/3 cup (67g) granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 cup (113g) cold unsalted butter, cubed
- 1 cup diced apple, about 1 large Honeycrisp or Granny Smith apple, peeled
- 1/2 cup heavy cream, plus extra for brushing
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons turbinado sugar, for topping
- Optional: 1/2 cup cinnamon chips, folded in with the apple for extra cinnamon flavor
For the glaze:
- 1 cup powdered sugar
- 2 to 3 tablespoons milk
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
If you love the combination of apple and cinnamon as much as I do, you will want to bookmark my Dutch Apple Pie for your next baking day too.
Kitchen Equipment Needed
You do not need anything fancy for this recipe, but a few tools make the process much smoother, especially when it comes to keeping that butter cold.
- Large mixing bowl
- Pastry cutter or two forks
- Box grater, for grating frozen butter if you prefer that method
- Bench scraper, for cutting clean wedges
- Baking sheet
- Parchment paper
- Pastry brush, for the cream wash
- Wire cooling rack
- Kitchen scale, for the most accurate flour measurement
- Sharp paring knife, for dicing the apple
A cheese board and this scone recipe make for a lovely little brunch spread, right alongside a batch of Cheese Scones if you want to offer both a sweet and savory option.
Recommended Products for This Recipe
These are a few products I personally reach for when I make apple cinnamon scones, based on years of testing scone recipes in my own kitchen.
1. King Arthur Cinnamon Sweet Bits
These little cinnamon bits melt into pockets of gooey cinnamon flavor as the scones bake, instead of just sitting on top like a sprinkle of spice.
They hold their shape better than chocolate chips would in this kind of dough, so you get concentrated cinnamon flavor in every bite.
2. OXO Good Grips Pastry Blender
Cold butter is the entire secret to a flaky scone, and this pastry blender lets you cut it in quickly before it has a chance to warm up in your hands.
The sturdy blades cut through the butter and flour evenly, which means fewer dense spots in the finished scones.
3. USA Pan Nonstick Half Sheet Baking Pan
This is the pan I have used for years, and the heavy gauge steel bakes scones evenly without scorching the bottoms.
It also barely warps, so the pan lays flat and the scones bake up level every time.
4. Anthony’s Organic Turbinado Sugar
The coarse crunch of turbinado sugar on top of these scones is what gives them that bakery style finish.
It does not melt into the dough the way granulated sugar does, so you keep that satisfying crackly top.
Step-by-Step Instructions: How to Make Apple Cinnamon Scones
1. Preheat the Oven and Prep Your Pan
- Preheat your oven to 400 degrees Fahrenheit.
- Line a baking sheet with parchment paper and set it aside.
- Getting the oven fully preheated before your dough is ready helps the scones rise properly the moment they go in.
2. Whisk the Dry Ingredients
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon.
- Whisk for about 30 seconds to make sure the leavening agents and spice are evenly distributed throughout the flour.
- Uneven mixing here can lead to scones that rise unevenly, so take your time with this step.
The same base of flour, cinnamon, and sugar shows up in my Blueberry Scones, so once you have this ratio down, you can riff on it endlessly.
3. Cut in the Cold Butter
- Add the cold, cubed butter to the flour mixture.
- Use a pastry cutter, two forks, or your fingertips to work the butter into the flour until the mixture looks like coarse crumbs, with some pea sized pieces of butter remaining.
- Work quickly so the butter does not soften. Those little chunks of butter are what create the flaky layers as the scones bake.
Another favorite: Apple Butter Bread, which uses this same cold butter technique for a super tender crumb.
4. Fold in the Diced Apple
- Add the diced apple, and the cinnamon chips if you are using them, to the flour and butter mixture.
- Toss gently with a spatula or your hands until the apple pieces are evenly distributed and lightly coated in flour.
- Coating the apple in flour first helps prevent the pieces from sinking to the bottom of the dough.
Apples and warm spice are a combination I never get tired of, which is also why my Apple Crumble Pie has become such a regular in my kitchen every autumn.
5. Mix the Wet Ingredients and Combine
- In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract until fully combined.
- Pour the wet mixture into the bowl with the dry ingredients.
- Stir gently with a spatula just until a shaggy dough forms. Do not overmix, or the scones will turn out dense instead of tender.
6. Shape and Cut the Dough
- Turn the dough out onto a lightly floured surface.
- Gently pat it into an 8 inch round disk, about 1 inch thick.
- Using a sharp knife or a bench scraper, cut the disk into 8 even wedges, like you would slice a pizza.
If you like your baked goods a little more indulgent, my Chocolate Chip Scones use this exact same shaping method with a sweeter twist.
7. Chill the Scones Before Baking
- Transfer the wedges to your prepared baking sheet, spacing them about 2 inches apart.
- Place the baking sheet in the freezer for 15 minutes.
- This short chill firms the butter back up after handling, which is what gives you those tall, flaky layers once the scones hit the oven.
This same chilling trick is what makes my Apple Cobbler topping turn out so wonderfully flaky as well.
8. Add the Egg Wash and Sugar Topping
- Remove the scones from the freezer.
- Brush the top of each scone lightly with heavy cream using your pastry brush.
- Sprinkle the tops generously with turbinado sugar for a crunchy, golden finish.
9. Bake Until Golden
- Bake the scones for 18 to 20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Rotate the pan halfway through baking for even color.
- Let the scones cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool slightly.
You might also enjoy: Caramel Apple Crisp, which uses a very similar warm spice blend.
10. Whisk the Glaze and Finish
- While the scones cool, whisk together the powdered sugar, milk, ground cinnamon, and vanilla extract in a small bowl until smooth.
- Adjust the consistency with a little extra milk if you want a thinner glaze, or more powdered sugar for a thicker one.
- Drizzle the glaze generously over the slightly warm scones and let it set for a few minutes before serving.
Read Also: Strawberry Lemon Poppy Seed Scones
Tips for The Best Apple Cinnamon Scones
A few small details make a big difference in how these scones turn out. Keep these tips in mind and you will get bakery quality results every time.
- Keep everything cold. Cold butter, cold cream, even a chilled mixing bowl all help create flakier layers.
- Dice the apple small, about 1/4 inch pieces, so it distributes evenly and cooks through without leaving raw, hard bits.
- Do not skip the freezer chill. It is a quick step that makes a real difference in the final texture.
- Avoid overworking the dough. Mix just until it comes together, then stop.
- Use a sharp knife for cutting the wedges instead of a dull one, which can compress the edges and prevent a good rise.
These same principles apply across most of my scone recipes, including my Apple Pie Bread, which relies on that same gentle mixing technique.
Serving Suggestions
These scones are wonderful on their own, but a few pairings turn them into a full little breakfast or brunch spread. Warm drinks especially bring out the cinnamon flavor.
- A warm mug of coffee or chai latte
- Extra butter or apple butter for spreading
- A side of fresh fruit for a lighter breakfast plate
- A generous mug of Spiced Apple Cider on a chilly morning
- Vanilla yogurt, if you are serving these as part of a bigger brunch spread
They also travel well, so they make a great addition to a fall potluck or a holiday breakfast table.
Variations of Apple Cinnamon Scones
Once you have the base recipe down, it is easy to switch things up depending on what you are craving or what you have on hand.
- Add 1/2 cup chopped pecans or walnuts for crunch
- Swap the apple for grated apple if you prefer a more subtle apple flavor throughout
- Use pears instead of apples for a slightly softer, sweeter twist
- Stir in 1/2 teaspoon ground nutmeg or allspice alongside the cinnamon for a deeper spice flavor
- Drizzle with salted caramel instead of the cinnamon glaze for an extra indulgent version
If you love playing with different mix ins, you will probably also enjoy how versatile my Amish Apple Cake is for the same reason.
Storage and Reheating
Scones are always best the day they are made, but leftovers still hold up nicely with the right storage method.
- Store leftover scones in an airtight container at room temperature for up to 2 days
- Refrigerate for up to 5 days if you want them to last longer
- Freeze baked, unglazed scones for up to 3 months in a freezer safe bag
- Reheat in a 300 degree oven for about 8 minutes to bring back that fresh baked texture
- Avoid microwaving if possible, as it tends to make the edges chewy instead of flaky
This same freezer friendly approach works beautifully for my Cinnamon Streusel Bread too, so you can always keep something warm and cinnamon scented on hand.
Nutritional Facts
These values are approximate and will vary slightly depending on the exact size of your apple and how much glaze you use.
- Calories: about 310 per scone
- Total Fat: 13g
- Saturated Fat: 8g
- Carbohydrates: 44g
- Sugar: 20g
- Protein: 4g
- Fiber: 1g
- Sodium: 260mg
For another comforting, spiced breakfast option with a similar nutritional profile, my Apple Cinnamon French Toast Casserole is worth a try.
Health Benefits of Key Ingredients
While these scones are absolutely a treat, a few of the ingredients do bring some genuine nutritional value to the table.
- Apples provide fiber, vitamin C, and antioxidants that support digestion and immune health
- Cinnamon has been linked to anti-inflammatory properties and may help support healthy blood sugar levels
- Eggs offer a good source of protein and important nutrients like choline
- Butter provides fat soluble vitamins like vitamin A when made from quality dairy
Small ingredient choices like this are also part of why I love recipes like my Salted Caramel Apple Overnight Oats, which lean into the same apple and cinnamon combination in a lighter format.
FAQs About Apple Cinnamon Scones
1. Can I make the dough ahead of time?
Yes, you can shape the scones and refrigerate them, unbaked, overnight on a lined baking sheet covered with plastic wrap.
Bake them straight from the fridge, adding a couple of extra minutes to the bake time.
2. What is the best apple to use for scones?
Firm, crisp apples work best because they hold their shape during baking.
Honeycrisp, Granny Smith, and Braeburn are all excellent choices.
3. Why are my scones dry instead of tender?
Dry scones usually come from too much flour or overmixing the dough.
Measure your flour carefully, ideally with a kitchen scale, and stop mixing as soon as the dough comes together.
4. Can I freeze the dough instead of the baked scones?
Absolutely, and this is actually my favorite method.
Freeze the cut, unbaked wedges on a tray until solid, then transfer them to a freezer bag and bake straight from frozen, adding a few extra minutes.
5. Do I have to use the cinnamon glaze?
Not at all. The scones are still delicious with just the turbinado sugar topping if you prefer something less sweet, similar to how my Cinnamon Rolls can also be served without their usual icing.
Apple Cinnamon Scones
Ingredients
- 2 cups all purpose flour 250g, plus more for dusting
- 1/3 cup granulated sugar 67g
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 cup cold unsalted butter 113g, cubed
- 1 cup diced apple about 1 large Honeycrisp or Granny Smith apple, peeled, 1/4-inch pieces
- 1/2 cup heavy cream plus extra for brushing
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons turbinado sugar for topping
- 1/2 cup cinnamon chips folded in with the apple for extra cinnamon flavor
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
Equipment
- Large mixing bowl
- Pastry cutter or two forks
- Box grater optional, for grating frozen butter
- Bench scraper for cutting clean wedges
- Baking sheet
- Parchment paper
- Pastry brush for the cream wash
- Wire cooling rack
- Kitchen scale optional, for most accurate flour measurement
- Sharp paring knife for dicing the apple
Method
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, salt, and cinnamon until evenly distributed.
- Cut cold butter into flour mixture using a pastry cutter or two forks until it resembles coarse crumbs with some pea-sized butter pieces remaining.
- Add diced apple (and cinnamon chips if using) and toss gently until evenly coated in the flour mixture.
- In a small bowl, whisk together heavy cream, egg, and vanilla. Pour into the dry ingredients and stir gently with a spatula just until a shaggy dough forms. Do not overmix.
- Turn dough onto a lightly floured surface and pat into an 8-inch round disk, about 1 inch thick. Cut into 8 even wedges.
- Transfer wedges to prepared baking sheet, spacing 2 inches apart. Freeze for 15 minutes to firm up the butter.
- Remove from freezer. Brush tops lightly with heavy cream and sprinkle generously with turbinado sugar.
- Bake for 18-20 minutes until golden brown and a toothpick inserted in the center comes out clean. Rotate the pan halfway through. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Whisk together powdered sugar, milk, cinnamon, and vanilla until smooth. Drizzle over slightly warm scones and let set for a few minutes before serving.
Nutrition
Notes
- Keep all ingredients cold for the flakiest scones. Cold butter, cold cream, and even a chilled mixing bowl make a big difference.
- Dice the apple into small 1/4-inch pieces so they cook through evenly and distribute well throughout the dough.
- Do not skip the freezer chill step – this firms the butter back up and creates tall, flaky layers.
- Avoid overworking the dough. Mix just until it comes together, then stop to keep scones tender.
- Use a sharp knife or bench scraper to cut wedges – a dull knife can compress the edges and prevent a good rise.
- Firm, crisp apples like Honeycrisp, Granny Smith, or Braeburn hold their shape best during baking.
- Store leftover scones in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Freeze baked, unglazed scones for up to 3 months. Reheat in a 300°F oven for about 8 minutes to refresh.
- For a make-ahead option, freeze the unbaked wedges on a tray, then transfer to a freezer bag. Bake straight from frozen, adding a few extra minutes.
- The scones are delicious without the glaze – just the turbinado sugar topping gives a lovely crunchy finish.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Pulling a tray of these apple cinnamon scones out of the oven on a cool morning is one of my favorite parts of fall baking.
The whole house smells incredible, and the first bite, warm and flaky with that glaze just starting to melt, never disappoints.
I hope this becomes one of your go to fall baking recipes, the way it has for me and my family. If you give these a try, I would love to hear how they turned out.
Drop a comment below, or snap a photo and share it. Happy baking!
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- Apple Cider Donuts
- Peach Coffee Cake
- Pumpkin Cream Cheese Bread
- Cinnamon Swirl Pumpkin Bread
- White Chocolate Raspberry Scones
