Apple Cinnamon Scones
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.
Servings: 12 scones
Calories: 257kcal
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.
Nutrition
Serving: 1scone | Calories: 257kcal | Carbohydrates: 42g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 167mg | Potassium: 179mg | Fiber: 1g | Sugar: 21g | Vitamin A: 280IU | Vitamin C: 0.5mg | Calcium: 78mg | Iron: 1mg