Cinnamon Apple Scones

These apple cinnamon scones rise tall and golden with tender layers that break apart beautifully. Bits of grated apple baked inside keep them moist, and a dash of cinnamon gives them the classic fall flavor combination of warm spices and apples.

See my master scones recipe for tips, tricks, and flavor variations. You can also browse all my apple recipes or get inspired with my fall baking recipes collection for more seasonal treats.

🥘 Ingredients

• Butter - Frozen or very cold butter creates flaky layers and helps the scones rise beautifully in the oven.
• All-purpose flour - Use the spoon and level method for an accurate measurement. Keep extra on hand to flour your work surface and prevent sticking while shaping the dough.
• Sugar - Granulated sugar adds just the right amount of sweetness and helps the tops brown evenly as they bake.
• Baking powder - Gives the scones a light, airy texture and supports a tall rise in the oven.
• Ground cinnamon - Brings warm, aromatic flavor to the scones. You could also swap in my easy homemade apple pie spice.
• Salt - Enhances all the flavors and balances the sweetness of the sugar and apples.
• Dairy - Heavy cream adds moisture and tenderness to the dough, and buttermilk with too with, plus add its distinctive flavor. Brushing a little heavy cream or milk on top before baking gives the scones a golden finish.
• Vanilla extract - Complements the apple and cinnamon while boosting the overall flavor of the scones.
• Egg (optional) - An egg adds richness and helps the tops brown more deeply for a beautiful presentation.
• Apples - Use a firm baking variety like Honeycrisp or Granny Smith apples for the best texture. Peel and finely chop or grate the apples. I like to toss them with a little flour to prevent extra moisture. Find more varieties of the best apples for baking here.

👩‍🍳 How To Bake Cinnamon Apple Scones

Grab your measuring utensils, a mixing bowl or food processor (my preferred method for incorporating the butter), a spatula, and a baking sheet to get started.

1 batch of this apple scone recipe yields 8 standard wedge-shaped scones cut from an 8-inch round disc about 1 to 1½ inches high. You can also make approximately 10-12 round scones using a biscuit cutter, portion out heaping ¼ cup for 10-12 drop scones, or shape 16 petite mini scones.

Prep Ingredients

Grate the butter and apples. Grate ½ cup (115 g) of frozen or well-chilled butter and return it to the freezer while you prep the rest of your ingredients. Peel and either finely chop or grate 1 cup (120 grams) of apples (photo1). Note: I toss the apples with up to ½ cup (60 grams) of flour (photo 2) to help absorb extra moisture and keep the scones from spreading too much during baking.

Make the Dough

Combine dry ingredients. In a large mixing bowl, add 2 cups (250 grams) of all-purpose flour, ½ cup (100 grams) sugar, 1 tablespoon of baking powder, 1½ teaspoons of ground cinnamon, and ½ teaspoon of salt (photo 3). Whisk until evenly combined (photo 4) and make a well in the center for adding the remaining ingredients.

Cut the butter into the dry ingredients. Add the grated butter to the flour mixture (photo 5). Use a fork, pastry cutter, or your hands to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter throughout (photo 6).

Combine wet ingredients. In a separate bowl, add ½ cup (120 milliliters) heavy cream, 2 teaspoons vanilla extract, and 1 large egg (optional - photo 7). Whisk until smooth and fully combined (photo 8).

Make the dough. Pour the wet mixture into the dry ingredients (photo 9), then add in the prepared apples (photo 10). Work gently, folding in the apples to combine until a sticky dough forms (photo 11). If the dough feels too wet to handle, sprinkle in a little extra flour until it can be shaped without sticking.

Shape, Chill & Bake

Shape and cut. Turn the dough out onto a lightly floured surface. Pat it into an 8-inch round about 1 to 1½ inches tall (photo 12). Use a sharp knife or bench scraper to cut the round into 8 wedges (photo 13).

Chill the scone dough. Transfer the wedges to a baking sheet lined with a silicone baking mat or parchment paper, leaving a couple inches between each scone (photo 14). Chill in the fridge for at least 15 minutes to help the butter firm up and reduce spreading.

Preheat. Meanwhile, preheat the oven to 400°F (205°C/Gas Mark 6). Just before baking, brush the tops with a little heavy cream, an egg wash, or melted butter to give them a beautiful golden color.

Bake. Bake the scones for 18-22 minutes, or up to 24 minutes for larger wedges, until the tops are golden and a toothpick inserted into the center comes out clean.

Rest and serve. Let the scones to rest on the baking sheet for 5 minutes after removing from the oven. Then transfer them to a wire rack to cool slightly before serving or adding icing.

Add the Vanilla Glaze

Add the icing ingredients. In a small bowl combine the ½ cup (60 grams) confectioners sugar with 1 tablespoon heavy cream, 1 teaspoon vanilla extract, and the optional 1 pinch salt to offset the sweetness of the sugar icing.

Ice the scones. Mix until smooth, then adjust thickness as needed until the glaze sticks to your spoon and drizzles slowly. Drizzle over the baked scones then allow them to set for 15 minutes.

🔑 Secrets to Bakery-Style Cinnamon Apple Scones

A true bakery-style scone should be tall, flaky, and golden with a soft, tender interior. Getting that rise and texture comes down to a few simple tricks.

Here's how I set mine up for success every time:

• Fold for lift. Folding the dough several times creates layers that bake up beautifully tall and flaky. I press the dough flat, fold it over, and repeat 3 to 5 times to distribute the butter evenly. As the butter melts, it forms steam pockets that help the scones rise.
• Keep it cold. Cold dough means crisp edges and less spreading in the oven. Either chill the whole round of dough before cutting, or refrigerate the shaped scones for 15 to 30 minutes before baking.
• Bake hot. Starting with a fully preheated oven ensures the baking powder activates right away, giving the scones their bakery-worthy height.
• Check your leavening. Baking powder loses strength over time, and weak leavening can keep your scones from rising properly. If your batch turns out flatter than expected, swap in a new container for the best results.

💭 Angela's Pro Tips & Recipe Notes

• Don't overload the apples. Too much fruit will make the dough heavy and prevent the scones from holding their shape. I coat my grated or chopped apples with up to ½ cup of flour before mixing them in to absorb excess moisture.
• Give them space. Place the scones on a parchment-lined baking sheet with about 3 inches between each one so they have room to spread and rise properly.
• Tidy up spreading. If you notice the scones spreading in the oven, gently push the edges back into place with a spatula while they're still warm.

🥄 Make-Ahead Scones

If you'd like to prepare your cinnamon apple scones ahead of time, here's how to do it:

• Chill overnight. Shape the dough into a disc, wrap it tightly in plastic wrap, and refrigerate overnight. Cut and bake the next morning as directed for fresh scones without the morning prep.
• Freeze unbaked scones. After cutting, place the unbaked scones on a baking sheet and freeze fully. Wrap each one in plastic clingwrap and store in a zip-top freezer bag or container for up to 2 months. Bake straight from frozen with a few extra minutes of bake time, or thaw overnight in the refrigerator before baking.
• Par-bake and freeze. Bake the scones until they're just starting to set but not fully golden, then let them cool completely. Freeze in a single layer before transferring to an airtight container. When ready to serve, bake from frozen until golden brown and warmed through.

🥡 Storing & Reheating

Once the scones have fully cooled, place them in an airtight container in a single layer. If you need to stack them, separate each layer with parchment paper to prevent sticking. For easy grab-and-go portions, you can also wrap each scone individually.

At Room Temperature

Keep cooled scones in an airtight container at room temperature for up to 2 days. Place a sheet of parchment or wax paper between layers to prevent sticking.

In The Refrigerator

Store scones in a sealed container in the fridge for up to 5 days. The apples add extra moisture, so the scones may soften a little more quickly than other varieties.

Freezing

Wrap each scone in plastic wrap and place them in a zip-top freezer bag or container. They can stay frozen for up to 3 months.

Reheating

Warm scones in a 300°F (150°C/Gas Mark 2) oven for 8-10 minutes, or until heated through. If reheating from frozen, allow a few extra minutes. For a quick option, microwave in 15-second bursts, though the oven will give the best texture.

These are one of my favorites to layer leftover scones with Greek yogurt, fresh fruit, granola, and more for a breakfast parfait. Yum!

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