Apple Cinnamon Scones Recipe

Apple cinnamon scones are tall, flaky wedges with small pieces of apple baked into the dough and a thin cinnamon glaze on top.

The crust is crisp and the inside stays soft. You make the dough by hand in one bowl, shape it into a round and cut it into eight wedges, so there is no rolling pin or cutter to wash.

They bake in about 22 minutes, which makes them a good choice for a weekend breakfast or an afternoon tea.

Ingredients

Scones

• 2 cups (250 g) all purpose flour
• 1/4 cup (50 g) light brown sugar
• 1 tablespoon baking powder
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup (115 g) cold unsalted butter, cut into small cubes
• 1 medium tart apple, peeled and cut into small cubes (about 1 cup)
• 1/2 cup (120 ml) cold heavy cream, plus 1 tablespoon for brushing
• 1 large egg
• 1 teaspoon vanilla extract

Topping

• 1 tablespoon coarse sugar
• 1/2 teaspoon ground cinnamon

Cinnamon glaze

• 1 cup (120 g) powdered sugar
• 2 to 3 tablespoons milk
• 1/2 teaspoon vanilla extract
• Pinch of ground cinnamon

Why You’ll Love These Apple Cinnamon Scones

• The dough comes together in one bowl by hand, and you shape it into a single round instead of cutting out each scone.
• Small apple pieces keep the inside moist without making the dough wet.
• The cinnamon sugar on top bakes into a crisp crust, and the glaze adds a sweet finish.
• They are ready in under an hour, and the dough can be shaped the night before.

Ingredient Notes

Apples: Use a firm, tart apple such as Granny Smith. It keeps its shape in the oven and balances the sugar. Sweet, soft apples release more water and turn mushy. Cut the pieces small, about the size of a pea or a little larger, so they do not weigh down the dough or make it hard to shape. Pat the cubes dry with a paper towel before folding them in.

Butter: The butter must be cold, because small pieces of cold butter melt in the oven and create steam, which makes the layers. Cut it into cubes and keep it in the fridge until you need it. If your kitchen is warm, put the cubed butter in the freezer for 10 minutes.

Cream: Heavy cream gives the scones a rich, tender crumb. You can use whole milk or buttermilk instead, but the scones will be a little less rich. If you use buttermilk, add 1/4 teaspoon of baking soda to the dry ingredients.

Baking powder: Check the date on the tin. Old baking powder is the main reason scones come out flat. To test it, stir a spoonful into hot water and see if it fizzes right away.

Egg: This recipe is vegetarian, but it is not vegan, because it uses butter, cream and an egg.

How to Make Apple Cinnamon Scones

Heat the oven to 400 F (200 C) and line a baking sheet with parchment. In a large bowl, whisk the flour, brown sugar, baking powder, cinnamon and salt until the mixture looks even.

Add the cold butter cubes and press each one flat between your fingertips, tossing them through the flour. Stop when the mixture looks like coarse crumbs with some pea sized pieces of butter left. This is the first step where a mistake ruins the scones. If the butter melts into the flour, you lose the flaky layers and the scones bake up dense.

Fold in the diced apple. In a small bowl, whisk the cream, egg and vanilla, then pour it over the dry mixture. Stir with a fork until the dough just holds together. It should look shaggy and slightly sticky. The second step that matters is the mixing. Overworking the dough builds gluten, and the scones turn tough instead of tender.

Turn the dough out onto a lightly floured surface and gently pat it into a round about 1 1/2 inches (4 cm) thick and 8 inches (20 cm) across. Cut it into 8 wedges with a sharp knife. Press straight down and do not drag the knife, because dragging seals the edges and keeps the scones from rising.

Place the wedges on the baking sheet with a little space between them. Brush the tops with a tablespoon of cream and sprinkle with the cinnamon sugar. Bake for 20 to 25 minutes, until the tops are golden and the edges look firm. Cool on a wire rack for 15 minutes.

While the scones cool, whisk the powdered sugar with 2 tablespoons of milk, the vanilla and a pinch of cinnamon. Add more milk, a few drops at a time, until the glaze drips slowly from a spoon. Drizzle it over the scones once they are warm, not hot, so the glaze sets instead of sliding off.

Tips for Success

• Keep everything cold. Cold butter, cold cream and a cold egg give the best rise and the flakiest layers.
• Chill the cut wedges in the freezer for 10 minutes before baking. This keeps the butter firm and helps the scones hold their shape.
• Use a light hand. Mix until the dough just comes together, and do not knead it.
• Bake on the center rack. Scones that sit too close to the bottom can brown too quickly on the base.
• Wait for the scones to cool a bit before glazing. A warm glaze sets with a thin, clean layer.

Storage

Counter: Store the scones in an airtight container for up to 2 days. Keep the glaze on top only if the scones are fully cooled, so the container does not get sticky.

Fridge: Keep them in an airtight container for up to 4 days. Reheat in a 300 F (150 C) oven for 5 to 8 minutes to bring back the crisp crust.

Freezer: Freeze unglazed baked scones in a freezer bag for up to 3 months. You can also freeze the unbaked wedges on a tray, move them to a bag, and bake from frozen for 5 extra minutes. Glaze after baking.

FAQ

Why are my scones dry?

The usual causes are too much flour, overbaking or overmixing. Spoon the flour into the measuring cup and level it off. Start checking at 20 minutes, and take the scones out when they are golden.

Can I make the dough ahead of time?

Yes. Shape and cut the wedges, cover them, and keep them in the fridge overnight. Bake them straight from the fridge the next morning, adding a minute or two if needed.

Can I use frozen apples?

Fresh apples work best. Frozen pieces release a lot of water as they thaw, and that makes the dough wet and the scones flat.

Can I add nuts or raisins?

Yes. Fold in 1/3 cup of chopped walnuts or pecans with the apple. Raisins also work, but keep the total add ins to a modest amount so the dough still holds together.

Why did my scones spread instead of rising?

Warm butter, old baking powder or dough that is too wet are the most common reasons. Keep the butter cold, check the baking powder, and chill the wedges before baking.