Fresh Apple Cinnamon Scones
Fresh Apple Cinnamon Scones are soft, buttery, and filled with juicy apple chunks and warm cinnamon spice. This easy, old-fashioned recipe makes the perfect breakfast or afternoon treat cozy, golden, and irresistible right out of the oven.
Yield: 4 people
Calories: 280kcal
Cost: $5
Equipment
- Large mixing bowl For combining dry ingredients
- pastry cutter (or fork) To cut cold butter into flour
- Baking Sheet Line with parchment paper
- Cooling rack For cooling baked scones
- Pastry Brush For brushing tops with milk or cream
- Knife or bench scraper To cut dough into wedges
Materials
- 2 cups All-purpose flour Spoon and level for accuracy
- 2 tsp Baking powder Ensures scones rise nicely
- 1/2 tsp Salt Enhances flavor
- 1/4 cup Granulated sugar Or use light brown sugar for richness
- 1 tsp Ground cinnamon Adds warmth
- 1/2 cup Unsalted butter Cold and cubed
- 1 cup Fresh apples Peeled and finely chopped
- 1/2 cup Milk or heavy cream Adds moisture
- 1 large Egg Lightly beaten
- 1 tsp Vanilla extract Optional, for aroma
- 1 tbsp Coarse sugar Optional, for sprinkling on top
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Whisk dry ingredients: In a large bowl, combine flour, baking powder, salt, sugar, and cinnamon.
- Cut in butter: Add cold butter cubes and cut into the flour mixture until it looks like coarse crumbs.
- Add apples: Gently stir in the chopped apples until coated with flour.
- Mix wet ingredients: In another bowl, whisk together milk, egg, and vanilla extract.
- Combine: Pour wet ingredients into the dry mixture and stir until just combined. Do not overmix.
- Shape dough: Turn onto a floured surface, gently shape into a 1-inch-thick round, and cut into 8 wedges.
- Prepare to bake: Place scones on the prepared baking sheet. Brush with milk or cream and sprinkle with coarse sugar.
- Bake: Bake for 18–22 minutes or until golden brown.
- Cool and serve: Let cool slightly on a wire rack before serving warm.
Notes
Storage: Keep scones in an airtight container for up to 2 days at room temperature or 5 days in the fridge.
Freezing: Freeze unbaked scones for up to 1 month; bake directly from frozen, adding 3–4 extra minutes.
Substitution Tip: For a dairy-free version, use vegan butter and almond milk.
Serving Suggestion: Delicious with honey, jam, or a light vanilla glaze.