Apple Cinnamon Scones
Light and flaky apple cinnamon scones filled with fresh apples and warm cinnamon spices. These scones come together quickly!
Servings 8
Calories 267kcal
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
Instructions
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.
Notes
If you are not going to bake the scones immediately, store them in a cool place, such as 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 scones
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.
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.
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
Calories: 267kcal | Carbohydrates: 58g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 189mg | Potassium: 307mg | Fiber: 2g | Sugar: 25g | Vitamin A: 168IU | Vitamin C: 1mg | Calcium: 131mg | Iron: 3mg
