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A tender apple cinnamon scone loaded with fresh apples and cinnamon chips and drizzled with a cinnamon glaze! These comes together quickly and are ready to bake in less than 30 minutes!
Out of all the seasons Fall is definitely my favorite. The leaves, pumpkins, and of course the apples. I know that usually pumpkin tends to shine this time of year and don’t get me wrong I’m not going to pass up a homemade pumpkin scone if you offer me one, but let’s give apple its due time in the limelight.
With one bag of apples, the possibilities are endless.
Apple pie, apple crisp, apple cinnamon rolls. apple crumb cake What is one to make?! Ok so maybe apple scones aren’t first on your list. But I’m telling save an apple or two for this recipe.
Why You Will Love These Scones
- Quick To Mix Together – This might be the #1 reason why I LOVE scones. They are always so quick to mix up.
- No Fancy Equipment – You don’t need a mixer or anything fancy. Just a couple mixing bowls, a spatula, and although I use a pastry blender you can cut the butter in with just your fingertips. So really as long as you got clean hands you’re good to go!
- Cinnamon 3 Ways! – I used ground cinnamon in the scone dough, and in the glaze. And if that wasn’t enough I stirred in some cinnamon chips
Ingredients Needed
For the scone dough:
For the glaze:
Ingredient Notes
- Butter – You want to make sure to use unsalted butter vs. salted butter in your baking. And make sure your butter is COLD. You don’t want the butter to melt and be absorbed into the flour but stay solid. This will create a flaky tender scone in the end.
- Apples – I love using Granny Smith, Honey Crisp, and Cortland apples, but any variety will work. And I do recommend peeling the apples first.
- Cinnamon chips – If you don’t have any cinnamon chips, you can omit this and add more apple instead. Or make your own cinnamon chips.
- Milk – I used milk in this glaze, but I’ve also swapped out the milk and used apple cider when it’s in season to make an apple cider glaze!
How To Make This Apple Scone Recipe
Making apple scones is a super simple one bowl recipe! Here are some step by step photos for you to master making these apple cinnamon chip scones.
Make apple scone dough
- In a mixing bowl, whisk together all purpose flour, sugar, salt, baking powder, cinnamon, nutmeg, and cloves.Using your fingertips, two knives, or a pastry blender, cut the butter into the dry ingredients until the butter are pea-sized.
- Stir in apples with a rubber spatula.
- Make a well and pour in the eggs and heavy cream.
- Stir together to create a shaggy crumbly dough.
HEATHER’S BAKING TIP: Add a bit more cream.If your dough is not coming together and seems dry, add a teaspoon of extra cream to the dough.
Shape, cut, bake and glaze!
- Empty the bowl onto a lightly floured surface. Pat the dough into a 1/2-inch thick circle and then fold the dough in half. Pat the dough out again and fold in half. Repeat this process 2-3 more times. Pat the dough into a 8-inch circle.
- Using a sharp knife cut the circle into 8 triangle wedges. Place scones onto prepared cookie sheet, about 2 inches apart.
- Bake the scones for 18-22 minutes in a preheated 425oF oven.
- Once cooled, make the glaze and drizzle over the scones.
BAKING 101: Knead gently.Turn this mixture onto a floured surface and bring the dough together gently. The key here is to not overwork the dough! The less you work the dough means the less the gluten will have a chance to form (the protein in the flour that creates structure) and that means a softer scone in the end.
Recipe FAQ’s
How do you store scones?
Store leftover scones in an airtight container at room temperature for up to 2 days.
Can you freeze scones?
Scones are best served immediately, but can be frozen for up to 1 month. You can freeze them baked or unbaked. If freezing unbaked scones, just make sure when you do bake them do NOT thaw them. Bake them frozen and just add an additional couple minutes onto the baking time.
Can I make these the day before?
Make the scone dough, shape and place in the fridge overnight, covered, and then bake fresh the next morning.
Why are my scones spreading in the oven?
Some spreading is normal. This could be because your dough was too warm. If this happens, remove from the oven and press back into a triangle shape and pop back in the oven. Next time, try placing your unbaked scones in the freezer for 15 minutes, or in the fridge for 30 minutes before baking.
More Recipes To Try
- Cinnamon Chip Scones
- Basic Scone Recipe
- Peanut Butter Chocolate Chip Scones
- Chocolate Chip Scones
- Maple Bacon Scones
Also check out –> 15+ Apple Recipes To Make This Fall
Apple Cinnamon Scones
A tender scone packed with fresh apples and loaded with cinnamon flavor then drizzled with an apple cider glaze. Perfect for Fall!
5 from 10 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 20 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 1 hour hour
Servings: 8 scones
Calories: 485kcal
Author: Heather Perine
Ingredients
For the scones
- 2 3/4 cups (330 g) all-purpose flour
- 1/3 cup (65 g) granulated sugar
- 3/4 teaspoon salt
- 1 tablespoon baking powder
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup (1 stick, 113 g) unsalted butter cold and cut into small cubes
- 3/4 cup chopped apple in 1/2" pieces (about half a medium apple);
- 1/2 cup (85 g) cinnamon chips
- 2 large eggs lightly whisked
- 1/2 cup (120 ml) heavy cream cold
For the glaze
- 1 cup (113 g) powdered sugar
- 3 Tablespoons Apple Cider (or more to adjust consistency)- or you can use milk
- 1/4 teaspoon cinnamon
Instructions
Preheat and prepare pan. Preheat your oven to 425°F. Line a cookie sheet with parchment paper or a silicone baking mat.
Combine dry ingredients. In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and spices.
Cut in the butter. Cut in the butter using a pastry blender, two knives in a criss-cross fashion, or simply squish the butter with your fingertips. Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated. The butter pieces should be about the size of a pea.
Add apple and cinnamon chips. Stir in the chopped apple and cinnamon chips so they are all coated in the flour mixture.
Add eggs and heavy cream. Make a well in the center of the dry ingredients and add the heavy cream and eggs in the center. Stir into the flour mixture with a spatula until a crumbly dough forms. If the dough seems a bit dry, add another tablespoon of heavy cream.
Shape and cut the scones. Empty the bowl onto a lightly floured surface. Knead the dough lightly so it comes together. I do this by patting the dough into a 1/2-inch thick circle and folding it in half. I repeat this about 2-3 more times. You don't want to overwork the dough just to bring it together. Pat the dough into an 8-inch circle. Use a sharp knife and cut the circle into 8 equal wedges (like a pizza!) Place the scones onto the prepared cookie sheet, about 2 inches apart. Optional: Sprinkle with a little additional coarse sugar before baking.
Bake the scones. Bake for 18 to 22 minutes, or until they're golden brown. Remove from the oven and allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Make the glaze. In a separate small bowl combine the sugar, cider, and cinnamon. Stir to combine. Once cool, then drizzle the scones with the glaze. You may need to adjust the consistency of the icing by adding a little more cider. If you don't haver cider, you can always replace it with milk.
Notes
- Make Ahead/ Storage: Store leftover scones in an airtight container at room temperature for up to 2 days. Make the scone dough, shape and place in the fridge overnight, covered, and then bake fresh the next morning.
- Freezing: Scones are best served immediately, but can be frozen for up to 1 month. You can freeze them baked or unbaked. If freezing unbaked scones, just make sure when you do bake them do NOT thaw them. Bake them frozen and just add an additional couple minutes onto the baking time.
- Apples – I love using Granny Smith, Honey Crisp, and Cortland apples, but any variety will work. And I do recommend peeling the apples first.
- Cinnamon chips – If you don’t have any cinnamon chips, you can omit this and add more apple instead. Or make your own cinnamon chips.
- Milk: For the glaze I used milk, but if you want swap it out for apple cider for even more apple flavor!
- Scones spreading too much in the oven? Some spreading is normal. This could be because your dough was too warm. If this happens, remove from the oven and press back into a triangle shape and pop back in the oven. Next time, try placing your unbaked scones in the freezer for 15 minutes, or in the fridge for 30 minutes before baking.
- Scone dough too dry? Add 1-2 tablespoons of additional heavy cream to the scone dough.
Nutrition
Calories: 485kcal | Carbohydrates: 66g | Protein: 8g | Fat: 22g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 265mg | Potassium: 249mg | Fiber: 2g | Sugar: 29g | Vitamin A: 641IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 3mg
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