Light and flaky apple cinnamon scones filled with fresh apples and warm cinnamon spices. These apple scones come together quickly with minimal ingredients and are perfect for grab and go breakfasts, or for mid morning/afternoon treats.
Love scones? Check out my Blueberry Scones or my Cranberry Scones, too! If you’re on an apple-and-cinnamon kick, Apple Monkey Bread is another fun one for brunch.
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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There’s something magical about a warm scone fresh out of the oven. Apple and cinnamon scones are full of juicy apple chunks and just the right amount of spice. Whether it’s fall or not, they bring serious comfort and pair so well with your favorite hot drink.
They come together in about 30 minutes, making them a quick bake for lazy mornings or brunch with friends. No fancy mixers or skills needed – just a bowl, a whisk, and your hands. You’ll love how the outside turns golden and crisp while the inside stays soft and loaded with apples.
Fun fact: Using cold butter is what gives scones those flaky pockets. As it melts in the oven, it creates steam that helps them rise!
They are super simple to make (check out the notes and tips below) and done in under 30 minutes. What are you waiting for?
Frequently Asked Questions
Why are my scones tough?
If you are finding your scones turn out dense and tough, this is probably the result of over mixing. Be sure you are mixing just until the wet and dry ingredients have formed a shaggy scone dough, and only knead it 2-3 times until it holds together.
Why didn’t my scones rise very much?
If the scones did not rise it is usually because either the butter was not cold enough, or the baking powder was old. As baking powder ages it loses some of its potency. If the butter is not cold enough it will not create the steam as it melts which contributes to the rise.
Why is my dough so sticky?
That can be because of variations in apple moisture. It’s supposed to be a little shaggy. If it’s very sticky, add a sprinkle of flour when kneading.
How long will scones keep?
These scones will keep well for about 3 days. Storage can be extended to several months if stored in an airtight container in the freezer.
Why you’ll love this recipe:
- Common ingredients. Found in any grocery store. Nothing crazy here!
- Delicious. Did that really need to be said?
- Easy to make. No fancy tools required.
- Customizable. Switch up the fruit or add nuts.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
Remember: this is just an overview and the why of the ingredients I choose here. The full list of ingredients and amounts is found in the printable recipe card below.
- Apples. I use a granny smith apple, but any variety can be used. Try gala, honeycrisp or anything that is in season where you are.
- Flour. All purpose flour can be replaced all or partially with whole wheat flour, though you may need to increase liquid by a few tablespoons.
- Butter. It is important to use cold butter vs room temperature butter as this improves the flakiness and rise of the scones. I use salted butter, but unsalted can be used, just add an extra pinch of salt.
- Brown sugar. Light brown sugar may be use in place of dark brown sugar.
- Cinnamon. You could replace the ground cinnamon with apple pie spice (from Sugar Spice & Glitter).
- Milk. I use 2% milk for this recipe, but have used buttermilk, skim, whole milk and heavy cream and they all work equally well.
How to make Apple Cinnamon Scones
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped
Preheat the oven to 400°F and line a baking sheet with parchment paper or spray with non-stick spray. Peel, core and dice the apple.
Make the scone dough
In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon and salt.
Add the butter, then using a pastry cutter or two knives, cut the butter into the dry ingredients until it resembles coarse crumbs (you can do this with a food processor too!)
Make a well in the center of the dry ingredients (the flour mixture) and add 1 cup of milk. Mix the dry ingredients into the milk and gently stir just until mixed. You are looking for it to resemble a shaggy dough. It may still seem a bit dry.
Add the diced apple and fold into the dough.
Shape and cut
Turn out the dough onto a lightly floured surface or pastry mat and bring it together with your hands kneading 2-3 times to form a ball. Press the dough out to an 8-inch circle with your hands.
With a sharp knife, cut the dough into 8 wedges.
Bake
Move the wedges to the prepared baking sheet leaving at least an inch of room between them for expansion.
Beat the egg with 1 tsp of milk and brush over top of the scones.
Remove from the oven and move to a wire rack until completely cooled.
Place on the center rack of your oven and bake for 20 minutes until scones have risen and are lightly golden brown.
Remove from the oven and cool.
Make the glaze
While the scones bake, whisk the powdered sugar with 1 tablespoon of milk and drizzle the glaze over the cooled scones.
Kylee’s Notes
If you are not going to bake the scones immediately, store the unbaked scones in the fridge until ready to bake to prevent the butter from melting.
You can skip the glaze if you wish and sprinkle coarse sugar over the scone dough before baking instead.
Always use cold butter and handle the dough as little as possible to keep the scones light and flaky.
Dice the apples small so they spread evenly through the dough and bake fully.
Don’t overmix – a rough, shaggy dough is ideal.
Press the dough into a circle with your hands instead of rolling for a more rustic texture.
Chill the scones for 10 minutes before baking for extra lift.
Use a very sharp knife or bench scraper to cut the wedges cleanly.
Let the scones cool completely before glazing to keep the drizzle from melting.
If glazing ahead of time, let it set fully before storing to prevent stickiness.
How to store leftover scones
Scones are best eaten the day of baking, but will keep well for about 3 days. Storage can be extended to several months if stored in an airtight container in the freezer.
Freezer
Let the scones cool completely, then wrap in plastic wrap and store in a freezer-safe bag or container for up to 3 months. Glaze after thawing for best results.
Substitutions/Additions
- Light brown sugar may be use in place of dark brown sugar.
- You could replace cinnamon with apple pie spice.
- I use granny smith apples, but any variety can be used.
- All-purpose flour can be replaced all or partially with whole wheat flour, though you may need to increase liquid by a few tablespoons.
- Add ¼ teaspoon of cinnamon to the drizzle for a cinnamon glaze.
- Add 1 teaspoon of vanilla extract to the dough, or add a little to the glaze.
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Apple Cinnamon Scones
Recommended Equipment
Ingredients
- 2 ½ cups all-purpose flour
- ½ cup dark brown sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup cold salted butter ((cubed))
- 1 cup milk
- 1 medium apple (peeled and diced (about 1 cup))
Glaze
- ½ cup powdered sugar
- 1 tablespoon milk
Directions
Get prepped
- Peel and dice 1 medium apple. Cube the ½ cup cold salted butter
- Line a baking sheet with parchment paper or spray with non-stick spray. Preheat the oven to 400°F.
Make the dough
- In a large bowl, combine the 2 ½ cups all-purpose flour, ½ cup dark brown sugar, 1 tablespoon baking powder, 1 teaspoon ground cinnamon, and ½ teaspoon salt.
- Add the ½ cup cold salted butter and use a pastry blender or two knives to cut it in until the mixture resembles coarse crumbs.
- Make a well in the center and pour in the 1 cup milk1 tablespoon milk. Gently mix just until it comes together into a shaggy dough. Fold in the diced apple.
Shape and cut
- Turn the dough onto a floured surface. Knead 2-3 times to bring it together, then press into an 8-inch circle. Cut into 8 wedges with a sharp knife and transfer to the prepared baking sheet, spacing them at least an inch apart.
Bake
- Beat the 1 egg with 1 teaspoon milk (this is the egg wash).
- Brush the tops with the egg wash. Bake on the center rack for 20 minutes, until the scones are golden brown. Move to a wire rack to cool.
Glaze
- Once the scones are cooled, whisk the ½ cup powdered sugar with 1 tablespoon milk and drizzle over the top.
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Notes
Let the scones cool completely, then wrap in plastic wrap and store in a freezer-safe bag or container for up to 3 months. Glaze after thawing for best results.
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Update: This recipe was originally published in August of 2021. It was updated and republished in April of 2025.
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