breakfastfall

apple cinnamon scones

these apple, cinnamon scones are the best scones i've ever tasted crispy on the outside, but crumbly perfection inside. a great way to start the day, or a sweet snack, these scones are perfect at any time of the day. this apple recipe is a must bake every fall!

prep: 20 mins   fridge: 15 mins   bake: 25 mins   cool down: 15 mins   overall: 1 hour 15 mins

servings: 8 scones

ingredients

• 2 cups all-purpose flour
• 2 and 1/2 teaspoons baking powder
• 1 and 1/4 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter frozen
• 1/2 cup heavy cream (+ 2 tablespoons for brushing on top)
• 1 egg cold
• 1/2 cup dark brown sugar (light brown sugar works too)
• 1 teaspoon vanilla extract
• 1 cup (125g) peeled and chopped apple (any type of apple works)

optional topping:

maple drizzle

1. dry ingridients

  1. whisk flour, baking powder, cinnamonk and salt together in a large bowl.
  2. grate the frozen butter into the flour mixture and combined with a pastry cutter, two forks, or your fingers until the mixutre resembles pea-sized crumbs.
  3. place in fridge as you mix the wet ingridients.

2 cups flour, 2 & 1/2 tsps baking powder, 1 & 1/4 ground cinnamon, 1/2 tsp salt, 1/2 cup (1 stick) butter frozen

2. wet ingridients

whisk heavy cream, the egg, brown sugar, and vanilla extract together in a small bowl.

1/2 cup heavy cream, 1 egg cold, 1/2 cup dark brown sugar (or light), 1 tsp vanilla extract

3. combine

  1. drizzle the wet ingrideint mixture into the flour mixture and mix until combined.
  2. add apples and mix until everything is moistened.

1 cup (125g) apple peeled and chopped (any type of apple works)

4. dough

  1. lightly dust counter with flour and pour dough mixture on top.
  2. flour hands and work dough into a ball (if it's too sticky add more flour, if it's too dry add 1 more tbsp of heavy cream).
  3. press into an 8-inch disc and cut into 8 wedges.
  4. brush scones with heavy cream and refrigerate for 15 mins or up to 1 day.

2 tbsps heavy cream

5. bake

  1. preheat oven to 400F
  2. line a large baking sheet with parchment paper.
  3. after refrigerating, arrange scones 2 inches apart on the prepared baking sheet.
  4. bake for 22-25 minutes or until golden brown. 

5. decorate

  1. let cool on pan for 15 mins before transferring to wire rack to cool completely.
  2. drizzle with maple drizzle for a perfect finish!

maple drizzle

if you enjoyed this recipe, please leave a review below, i love hearing from you guys!

Comment

  • February 13, 2025
    Mary

    I’m the scone lover. Trust me those scones are so delicious.

Leave a Reply

Your email address will not be published. Required fields are marked *