Apple Cinnamon Scones

5 from 1 vote

Apple Cinnamon Scones are a bakery-style breakfast recipe that's easy to make and perfect for fall baking. Fresh apples, cold butter, and heavy cream come together to create tender, flaky scones with crisp golden edges, while a maple-cinnamon glaze adds just the right touch of sweetness.

Prep Time20

Cook Time20

Total Time40

Course: Baking, Breakfast

Cuisine: American

Servings:

Calories: 365kcal

Author: Jami Powell

Equipment

Large Mixing Bowl
Small Mixing bowl
Whisk
Pastry cutter or box grater
Rubber spatula or wooden spoon
Baking sheet
Parchment paper
Pastry brush
Wire cooling rack

Ingredients

For the Scones

2 cups all-purpose flour
¼ cup granulated sugar
1 tablespoon light brown sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup cold unsalted butter cubed or grated from frozen
1 cup peeled and finely diced Granny Smith or Honeycrisp apple
½ cup cold heavy cream plus more for brushing
1 large egg
1 teaspoon vanilla extract
sparkling sugar optional

Maple Cinnamon Glaze

½ cup powdered sugar
2 tablespoons pure maple syrup
1 tablespoon heavy cream or milk
1 teaspoon ground cinnamon

Instructions

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Whisk together the flour, granulated sugar, brown sugar, baking powder, and salt in a large bowl until well combined.
Add the cold butter and cut it into the flour mixture with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized pieces of butter throughout.
Fold the diced apples into the flour mixture, coating them lightly with flour. If preparing ahead, toss the apples with a few drops of lemon juice to prevent browning.
In a small bowl, whisk together the heavy cream, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients. Stir gently until the dough just comes together. Avoid overmixing.
Transfer the dough to a lightly floured surface. Pat it into an 8-inch round about 1 inch thick. Cut into 8 wedges and place them on the prepared baking sheet.
Brush the tops lightly with heavy cream and sprinkle with sparkling sugar, if desired.
Optional Chef's Tip: Refrigerate the shaped scones for 15 minutes before baking for taller, flakier scones.
Bake for 18 to 22 minutes, or until the tops are golden brown and the centers are fully baked. Transfer to a wire rack to cool.
Whisk together the powdered sugar, maple syrup, cinnamon, and heavy cream until smooth. Add a little more cream if needed to reach your preferred consistency. Drizzle over cooled scones before serving.

Video

Notes

Cooking Notes

Cold ingredients are the key to flaky, bakery-style scones. Handle the dough gently and stop mixing as soon as it comes together. Let the scones cool before glazing so the icing stays on top instead of soaking into the pastry.

Tips for Best Results

Keep the butter and heavy cream cold until the dough is mixed.
Cut the apples into small, even pieces for consistent baking.
Mix only until the dough comes together to maintain a tender texture.
Cool the scones completely before adding the maple glaze.

How to Know It's Ready

The tops should be lightly golden, and the bottoms should be rich golden brown. A toothpick inserted near the center should come out clean, and the scones should feel set with a light, flaky texture.

Nutrition