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Apple Cinnamon Scones Recipe

Apple Cinnamon Scones

iamwinfred
Buttery, flaky wedges studded with soft apple pieces and warm cinnamon, finished with a sweet glaze that soaks into every crack. These bakery-style scones come together with a handful of pantry staples and one crisp apple, no mixer required.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 55 minutes
Course Brunch
Cuisine American
Servings 8 scones
Calories 310 kcal

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

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

Optional Add-In

  • 1/2 cup cinnamon chips folded in with the apple for extra cinnamon flavor

For the Glaze

  • 1 cup powdered sugar
  • 2-3 tablespoons milk
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon vanilla extract

Instructions
 

  • 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.

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.

Nutrition

Serving: 1sconeCalories: 310kcalCarbohydrates: 44gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 55mgSodium: 260mgPotassium: 90mgFiber: 1gSugar: 20gVitamin A: 8IUVitamin C: 2mgCalcium: 10mgIron: 8mg
Keyword apple cinnamon scones, bakery style scones, fall breakfast
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