Apple Cinnamon Scones
These Apple Cinnamon Scones are the ultimate fall bake! Flaky, buttery, and packed with chopped apples and cinnamon spice. Brushed with cream and sprinkled with cinnamon sugar before baking, they get a golden crust and optional vanilla glaze for the dreamiest finish. Serve them warm with coffee or tea for a cozy breakfast, holiday brunch board, or anytime treat!
Ingredients
For the Scones:
- 2 cups all-purpose flour
- ⅓ cup light brown sugar packed
- 1 tablespoon baking powder
- 1 tablespoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup cold unsalted butter cube
- 1 cup peeled and finely chopped apple Honeycrisp or Granny Smith
- ½ cup heavy cream plus more for brushing
- 1 large egg
- 1 teaspoon vanilla extract
For the Cinnamon Sugar Topping:
- 1 tablespoon granulated sugar
- ½ teaspoon cinnamon
Optional Spiced Glaze:
- ½ cup powdered sugar
- 1 tablespoon milk
- ¼ teaspoon cinnamon
- ⅛ teaspoon vanilla extract
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper to keep the scones from sticking.
- In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg, and salt until everything is well combined.
- Add the cold, cubed butter and cut it into the dry ingredients using a pastry cutter or your fingertips. Stop when the mixture looks like coarse crumbs with small buttery bits.
- Gently stir in the chopped apples so they’re evenly distributed throughout the dough.
- In a separate bowl, whisk together the heavy cream, egg, and vanilla. Pour the mixture into the dry ingredients and stir just until the dough comes together. Be careful not to overmix!
- Turn the dough out onto a lightly floured surface and gently press it into a 1-inch thick round. Use a 2.5-inch cutter to cut out your scones, gathering and reshaping the scraps as needed.
- Place the scones on the prepared baking sheet. Brush the tops with a little extra cream and sprinkle generously with the cinnamon-sugar mixture.
- Bake for 15 to 17 minutes, or until the tops are golden and the scones feel set. Transfer to a wire rack to cool slightly.
- If you’re adding the glaze, whisk the ingredients together until smooth and drizzle over the cooled scones for a bakery-style finish.
Notes
- Freeze your butter cubes for 10 minutes before cutting in for maximum flakiness.
- Cut the apples small, so the dough holds together better and bakes evenly.
- Place scones close together on the pan for a higher rise.
- Let them cool fully before glazing to avoid a melty mess.
Tried this recipe?Let us know how it was!