Apple Cinnamon Scones are loaded with pieces of juicy apple and sweet cinnamon, then drizzled with vanilla glaze. These scones are the perfect fall breakfast or afternoon treat, especially alongside a hot cup of coffee or tea.
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It’s apple season! Every year my kids and I head to a local farm to pick apples and enjoy all the fall festival activities.
We always pick way too many apples, so I am constantly trying new recipes as a way to use them up.
My scones recipes have been pretty popular, especially my White Chocolate Raspberry Scones, but they are all incredibly delicious. Here’s the secret – once you figure out the perfect scone recipe, you can add just about anything to it.
We’ve shared all kinds of scones from Chocolate Scones to Pumpkin Scones. This season, we’re bring you this equally as tasty recipe for Apple Cinnamon Scones.
Why This Recipe Works
Making scones from scratch is actually pretty easy. The most important thing is to use very cold butter and chill the dough before cutting and baking them.
You can enjoy these scones for breakfast, brunch, or dessert. They pair perfectly with a cup of tea of coffee. I recommend an easy-to-make Coconut Chai Latte or, if you’re a fan of iced coffee, a homemade Iced Vanilla Latte is the way to go!
These scones are made with buttermilk which adds so much moisture. They are not dry like most scones, but rather tender and fluffy.
The right combination of ingredients, including pieces of fresh apples, cinnamon, and brown sugar, make these scones moist and perfectly spiced, with just the right amount of crisp apple in each bite.
A simple vanilla glaze is the perfect icing to top these pastries.
Step-By-Step Instructions
Ingredients
Apple Cinnamon Scones
- 2 1/2 cups all purpose flour
- 1/2 cup brown sugar (packed)
- 1 tablespoon baking powder
- 2 teaspoons cinnamon
- 3/4 teaspoon salt
- 8 tablespoons unsalted butter (very cold, cut into small pieces or grated)
- 1/2 cup buttermilk (or heavy cream): to make your own buttermilk, mix 1/2 tablespoon lemon juice or white vinegar into 1/2 cup of milk and let sit for 5 minutes to coagulate.
- 1 egg
- 1 cup apple (peeled and cut into small cubes): you can use any type of apple you like. I prefer to use a more tart apple, like Granny Smith, but sweeter varieties can also be used.
Vanilla Glaze
- 1 cup powdered sugar
- 2-3 tablespoons whole milk (or heavy cream)
- 1 teaspoon vanilla extract
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Preheat your oven to 400°F. Line a baking sheet with parchment paper or a Silpat mat.
Create!
Combine the flour, brown sugar, baking powder, cinnamon, and salt in a large mixing bowl. Mix well.
Cut in the butter using a pastry blender or fork (I don’t recommend using your hands. Using your hands will warm the dough faster and the goal is to keep it as cold as possible) until it resembles coarse crumbs.
Note: the butter will not be completely blended into the flour – this is okay! The pieces of butter will help to create flaky layers in the dough as it bakes.
In a small bowl or measuring cup, whisk together the buttermilk and egg.
Pour the wet ingredients into the dry and mix until everything is just moist and sticks together. You can very slowly add a small amount of additional buttermilk, if needed.
Gently fold in the pieces of apple.
Transfer the dough to a lightly floured work surface.
Shape the dough into 2 round circles, about 1/2 to 3/4-inch high. Cut into 6 triangles with a bench scraper or sharp knife.
Tip: if the dough is sticky and hard to cut, place it in the freezer for about 15 to 20 minutes. This also helps the dough rise better when baking to give you the very best scones.
Transfer the scones to the baking sheet about 2 inches apart.
Bake for 12-15 minutes or until lightly browned. Let cool.
Present!
Combine the powdered sugar, milk, and vanilla extract until smooth.
Drizzle as much of the glaze as you like over the scones.
Serve warm or at room temperature.
Tips and Techniques
- Ensure that your butter is very cold when you are making scones. You can even place it in the freezer an hour or so before you begin baking to ensure it will stay cold.
- You can place the dough in the refrigerator or freezer before baking to get it very cold. Cold dough rises better, so it’s important to keep the dough cold until it goes into the oven for the best scones.
- For extra sweetness and a sparkling topping, you can add coarse sugar to the tops after you glaze them.
- Store leftover scones in an airtight container at room temperature. Consume within 1-2 days for best results.
FAQ’s
Can Scones Be Made Ahead Of Time?
You can make scones the night before. Shape the dough into rounds, then refrigerate until morning, or when needed.
Can You Freeze Scones?
Yes. Shape and cut the scones dough, if desired. Wrap them individually tightly in plastic wrap and store in the freezer. To bake, you may need to add a few minutes to the bake time of the recipe. Use any frozen scones within a month for best results.
More Scones Recipes
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Apple Cinnamon Scones
Ingredients
Apple Cinnamon Scones
- 2 1/2 cups all purpose flour
- 1/2 cup brown sugar (packed)
- 1 tablespoon baking powder
- 2 teaspoons cinnamon
- 3/4 teaspoon salt
- 8 tablespoons unsalted butter (very cold, cut into small pieces or grated)
- 1/2 cup buttermilk (or heavy cream)
- 1 egg
- 1 cup apple (peeled and cut into small cubes)
Vanilla Glaze
- 1 cup powdered sugar
- 2-3 tablespoons whole milk (or heavy cream)
- 1 teaspoon vanilla extract
Instructions
Apple Cinnamon Scones
- Preheat oven to 400°F.
- Line a baking sheet with parchment paper or a Silpat mat.
- Combine the flour, brown sugar, baking powder, cinnamon, and salt in a large mixing bowl. Mix well.2 1/2 cups all purpose flour, 1/2 cup brown sugar, 1 tablespoon baking powder, 2 teaspoons cinnamon, 3/4 teaspoon salt
- Cut in the butter using a pastry blender or fork until it resembles coarse crumbs.8 tablespoons unsalted butter
- In a small bowl or measuring cup, whisk together the buttermilk and egg.1/2 cup buttermilk, 1 egg
- Pour the wet ingredients into the dry and mix until everything is just moist and sticks together. You can very slowly add a small amount of additional buttermilk, if needed.
- Gently fold in the pieces of apple.1 cup apple
- Transfer the dough to a lightly floured work surface.
- Shape the dough into 2 round circles, about 1/2 to 3/4-inch high. Cut into 6 triangles with a bench scraper or sharp knife.
- Transfer the scones to the baking sheet about 2 inches apart.
- Bake for 12-15 minutes or until lightly browned. Let cool.
Vanilla Glaze
- Combine the powdered sugar, milk, and vanilla extract until smooth.1 cup powdered sugar, 2-3 tablespoons whole milk, 1 teaspoon vanilla extract
- Drizzle as much of the glaze as you like over the scones.
- Serve warm or at room temperature.
Notes
Tips and Techniques
- Ensure that your butter is very cold when you are making scones. You can even place it in the freezer and hour or so before you begin baking to ensure it will stay cold.
- To make your own buttermilk, mix 1/2 tablespoon lemon juice or white vinegar into 1/2 cup of milk and let sit for 5 minutes to coagulate.
- You can place the dough in the refrigerator or freezer before baking to get it very cold. Cold dough rises better, so it’s important to keep the dough cold until it goes into the oven for the best scones.
- For extra sweetness and a sparkling topping, you can add coarse sugar to the tops after you glaze them.
- Store leftover scones in an airtight container at room temperature. Consume within 1-2 days for best results.
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